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.
The new ethical and sustainable chocolate, Gsr participated at an event in the sector organized in London
Healthy, sustainable and social: that’s the chocolate of the future
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.
Kennedy’s Confection takes a look at the Italian confectionery sector, exploring the latest trends and equipment making a difference for 2018
The role of pressing process: Kennedy’s Confection takes a look at the company’s production
International Confectionery spoke to Luigi and Giuseppe Turla about the company’s 2018 so far
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.
Stepping up on chocolate technology: Kennedy’s Confection examines the latest chocolate manufacturing technology
GSR has committed itself to ensuring sustainability through its products and services.