10 Hygienic design principles for food manufacturing equipment

An introduction to applying hygienic design principles to chocolate and bar manufacturing equipment

How SKU'd up is your bar and chocolate production process?

Quantitative and qualitative evidence from the bar and chocolate manufacturing industry on SKU proliferation

5 Key elements of successful bar forming

Drive more capacity with shorter, efficient runs with these expert tips

Get in touch.

Immediate response

We’re ready to take your call.

Sales
North America +1 262 349 0309
Rest of the world +64 21 535 275

Support
North America +1 414 439 2963
Rest of the world +64 9 973 0687

Spares
North America +1 414 877 1259
Rest of the world +64 9 972 0285

General inquiries
+64 9 274 3514

Questions and queries

Get in touch to discuss anything to do with the bar and chocolate industries.

Stay up to date

Sign up to our newsletter for the latest from the bar and chocolate industries and updates from PTL.