Starts 23 June 2020
Heat Transfer
Using radiant, convective or mixed mode heating, at high or low rate, these process technologies produce low-fat baked and expanded snacks as well as opening up opportunities to develop completely new snack formats.
Upcoming Events
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Starts 25 June 2020
Paintistanbul & Turkcoat 2020 - Istanbul, Turkey
Starts 16 July 2020
FiE High Moisture Extrusion Cooking (HMEC) Course - Bangkok, Thailand
Starts 19 August 2020
Petfood Forum 2020 - Kansas City, MO
Starts 09 September 2020
ProPak Vietnam - Ho Chi Minh City, Vietnam
Latest News
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Published 25 March 2020
COVID-19: A note to our customers
Published 03 March 2020
Major investments in machine tools add capacity for business growth
Published 19 February 2020
Industry 4.0 – exploiting digital data to enhance decision making
Published 29 January 2020
Accurate and hygienic cooking and depositing for active and functional ingredients
Published 20 January 2020
