brings to the team her international experience in consulting and training over the past 25 years, including as Technical Director of the ZDS, a world-renowned confectionery school.
Founder of CCMS, worked 25 years at Nestlé as choco-technologist. He is a specialist for fat and crystallization of chocolate and a trainer in this field.
Companion Artisan Chocolatier in Belfort for 30 years. His training experience, creativity and ingenuity enable it to respond to almost all requests in the field.
Identify, select, test and apply all technical solution enable to applicate a liquid or powder ingredient on a food product.
Food Coating Expertise is technical partner of ingredient suppliers and equipment manufacturers.