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Now Open: Tomric’s Innovation Center

  The Innovation Center features 9,000 square feet of space designed to showcase Selmi Chocolate Equipment, Flow Wrappers from TLM, and industrial melting tanks from MCM Massa.   Highlights of the Innovation Center include: ∙ Full molding and extrusion line ∙ Selmi comfit panning systems ∙ Vertical and horizontal cooling tunnels ∙ Bean-to-bar processing ∙… Read more »

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Training with Executive Chef Kriss Harvey

In this class for pastry and chocolate professionals, executive pastry chef Kriss Harvey will focus on the creation of innovative molded and enrobed bon bons, snacking bars, dragees, caramels, layered ganaches and pralines, as well as colored chocolates and long shelf life technology of ganaches.

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Bean to Bar Training with Tomric

We’re excited to host a hands-on, bean to bar chocolate making workshop in our very own test kitchen, working with our line of Selmi equipment.

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