Chocolate technology applied to confectionery, bakery and ice-cream
Packint Chocolate Machines provides a complete technological training for the production of chocolate and compound applied to the confectionery, bakery and ice-cream industry.
In collaboration with the best partners in the confectionery, bakery and ice-cream world, we supply technology and knowledge to guarantee the very best solutions in quality and price, providing recipes and know-how for any application of chocolate.
Our technological centers (Italy, United States, Peru, Colombia, Philippines) can offer:
- technological training
- replication of recipes already in use (reverse engineering)
- development of customised recipes
- optimisation of production costs
- development of new products for the low season
- support in the selection of ingredients
Chocolate for confectionery |
Chocolate applied to the bakery |
Chocolate for ice cream |
The Artisan Chocolate School and The Industrial Chocolate School |
| Packint Chocolate Machines organises seminars on the production of Artisan Bean to Bar Chocolate from cocoa beans, or for Industrial Chocolate from cocoa mass and butter, at its productive showrooms in Italy, USA, Colombia, Perù and Philippines. |
Chocolate for confectionery |
Chocolate applied to the bakery |
Chocolate for ice cream |
The Artisan Chocolate School and The Industrial Chocolate School |
| Packint Chocolate Machines organises seminars on the production of Artisan Bean to Bar Chocolate from cocoa beans, or for Industrial Chocolate from cocoa mass and butter, at its productive showrooms in Italy, USA, Colombia, Perù and Philippines. |
Via Cappelletta, 88/A
27040 - Borgo Priolo
PAVIA, Italy
+39 0383 872000
+39 366 8249000
+39 339 5077109
Fax +39 0383 872612
info@packint.com
Via Cappelletta, 88/A
27040 - Borgo Priolo
PAVIA, Italy
info@packint.com