Technology and production

Confectionery glazes, chocolate masses and pastes at our company are made on ball mills with pre mixing of prescription components in premixers.

The peculiarity of our enterprise is that when producing sugar powder with a degree of grinding 35-45 microns, which, in turn, provides short cooking time and high dispersion rates.

After preparation and determination of qualitative parameters (viscosity and degree of grinding) the product is packed in a transport container – a plastic bucket 10/20 kg, a corrugated box with a polyethylene liner, or through an intermediate storage capacity enters the line for the production of plates, followed by packing in paper kraft- bags.