What is your background? I am a mechanical engineer, which means that efficiency and economy of resources were the basis of my technical instruction. My professional career started with the Netzsch Group in Brazil 25 years ago. As applications and sales manager, it was my job to introduce new technologies and applications. Through the incorporation of dry grinding technology about 20 years ago, we quickly developed the application for sugar and cocoa fine grinding and updated the wet grinding of cocoa mass with bead mill refiners. A couple of years later we developed preparation lines for spread masses, compounds and fillers. About 15 years ago, I became responsible for technology transfer and support for confectionery masses globally. This gave me the opportunity to understand the production process in regions including Southeast Asia, Europe and North America.
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