• Italian master pastry chef Riccardo Magni, one of the most appreciated international trainers and consultants in the field of contemporary confectionery, returns to Romania at the invitation of Nova Pan for an intensive practical course on...

• In a recent interview, Ciprian Brebeanu, General Manager of Nova Pan, detailed the company's journey after 25 years of activity and the strategies through which it responds to current challenges in the industry...

• Crunchy and savory dragees made by chocolatier Alina Lungu, Luado, for the project "Masters of the White Art invite you to the Baking Show." "It's a sweeter chocolate and will contrast very nicely with the hazelnuts...

• Today, as the global community celebrates Earth Day, the food industry's attention is turning more than ever to the fragile balance between production and resource conservation. • In a context where sustainability has ceased to be...

• In the heart of Brașov, Panner Maison Finesse brings a refined Parisian patisserie concept, where every detail – from the architecture to the display of products – celebrates the art of fine confectionery. Behind this...

• As part of the project "Masters of White Art invite you to the Baking Show", Pastry Chef Simona Preda prepared a crispy dessert based on mascarpone and chocolate. Ingredients: • Chocolate cream; • Mascarpone cream; •...

• Sustainability in the professional kitchen is no longer a passing trend, but an essential component of long-term competitiveness. Consumers increasingly choose products from companies that reduce waste, optimize resources...

• As a reliable partner for ultrasonic cutting solutions, Döinghaus cutting and more produces customized machines and systems for the bakery and confectionery sector, as well as for...