We are pleased to announce that Wymbs Engineering will be sponsoring the latest edition of Confectionery Live, the must-attend virtual confectionery event which will be taking place on 20-21 June.
Wymbs Engineering has grown to occupy a leading role today as manufactures of a unique range of pressurised manifold depositing systems for light, aerated and delicate materials, un-aerated masses as well as bespoke processing lines for the chilled foods sector such as cream doughnut and chocolate éclair lines.
As a Silver Sponsor of Confectionery Live, Wymbs will be delivering a session on flexible solutions for candy processing, drawing on over four decades of experience of working in this sector.
In his session ‘Flexible solutions for candy processing’, Kevin Wymbs, Director of Wymbs Engineering, will talk the audience through the depositing and extruding solutions they offer for the confectionery market, whether this is depositing creams or extruding marshmallows, their focus on efficient and flexible solutions can meet a range of applications. He will also talk through a few case studies conducted with customers, emphasising their experience and expertise.
“We are delighted to be partnering with Wymbs Engineering as a Silver Sponsor for Confectionery Live,” said Jon Pittock, Publisher, Hand Media. “We are looking forward to seeing their session on the importance of flexibility in candy processing.”
Register to make sure you don’t miss out on Wymbs’ session here.
Stay up-to-date on the latest industry news and exclusives in our magazine.
Never miss a story… Follow us on:
International Confectionery
@InConfectionery
@InConfectionery
Media contact
Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: [email protected]
