Confectionery In-Depth Focus

Posted: 5 December 2017 | | No comments yet

This In-Depth Focus explores changing technology in the confectionery industry and looks at Lindt & Sprüngli’s chocolate production techniques.

Confectionery Issue 6 2017 In-Depth Focus
  • Sweet production insights
    Carsten Engelhardt, Head of Engineering at Maestrani, offers his insight into the confectionery production process and the complexities of constantly moving forward in technology while keeping your product consistent.
  • From bean to bar
    Lindt & Sprüngli speaks to New Food about the approach, detailed methods and considerations that go into producing its chocolate, while always keeping sustainability at its core.

This In-Depth Focus is restricted - login or subscribe free to access

Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here


Leave a Reply

Your email address will not be published. Required fields are marked *