- You have a project to create a new range of products...
- You want to perfect and evolve your range of chocolates and confectionery...
- You want to learn more about chocolate and confectionery, so as to be more independent...
- You want to extend the shelf life of your chocolates or confectionery...
- You have conservation problems on your chocolates: fat blooming, sugar blooming, mold, drying, cracks,...
First, I want to know what your real needs are, regarding to your work environment.
Contact me to discuss about it!