GSR Cocoa Machinery press 20/980 positively influenced the 2018 scenario linked to the transformation of cocoa into chocolate. The company confirms its desire to revolutionize the sector to the beat of innovation also next year: in fact, there are rumors about two “Made in Italy” innovations, both dedicated to the world of cocoa and oilseeds for large and small productions.
GSR | Design and Building machines for cocoa production process
Author: Tramite Comunicazione
La Provincia di Lecco _ October, 24 2018
The new ethical and sustainable chocolate, Gsr participated at an event in the sector organized in London
Leccopolis.it _ October, 23 2018
Healthy, sustainable and social: that’s the chocolate of the future
FM Food Machines – September / October 2018
Bühler opens its new cocoa application lab to offer customers process trials from the cocoa bean to the chocolate bar. The GSR hydraulic cocoa press 1/1400 was installed inside the laboratory.
GSR CONFIRMS ITS PARTICIPATION AT THE LCF 2018
Calolziocorte, October 10, 2018 – GSR is attending, for the second year, the London Chocolate Forum, an international conference organized by Kennedy’s Confection and dedicated to the entire chocolate supply chain. As always, it will be the heart of London to host the event, even bigger this year. There the senior management of all the companies related to the chocolate and cocoa industry will have the opportunity to discuss, debate and stay in tune with the present and the future trends and challenges of one of the most popular foods in the world.
The appointment is scheduled for 11 October in London, and once again GSR is attending as one of the event’s sponsors. A key opportunity to reflect on the present and look to the future with curiosity and determination, while ensuring that the entire supply chain moves together for the benefit of an important industrial and food sector, which can increasingly approach concepts such as ethics, health and sustainability.
Last year, the LCF meeting ended with important considerations on the subject of sugar content, with a challenge launched to the producers who are called to find the right compromise between taste and quantity of sugars in snacks and chocolate, and on the very important topic of sustainability. What progress has the sector made one year later?
Kennedy’s Confection _ August 2018
Kennedy’s Confection takes a look at the Italian confectionery sector, exploring the latest trends and equipment making a difference for 2018
Kennedy’s Confection _ August 2018
The role of pressing process: Kennedy’s Confection takes a look at the company’s production
International Confectionery _ July – August 2018
International Confectionery spoke to Luigi and Giuseppe Turla about the company’s 2018 so far
Confectionery Production _ July – August 2018
Though competition within the confectionery equipment market remains strong, Italy’s GSR Cocoa Machinery has stuck to its founding principles of focusing on quality and durability to deliver its latest range of cocoa presses. Neill Barston reports on its ongoing development.
Kennedy’s Confection _ July 2018
Stepping up on chocolate technology: Kennedy’s Confection examines the latest chocolate manufacturing technology