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Tomric Systems Launches Innovation Center

For over six decades, Tomric Systems has been a trusted partner for chocolatiers, helping them access industry-leading innovations, perfect their craft, and improve their bottom line. Their goal has always been to help their customers make better chocolate, but with their new innovation center in Buffalo, NY, they are now able to expand on that goal. Brian Donaghy, Innovation Center Director and Corporate Chocolatier at Tomric, said, “Our goal in building this space was to create an environment of learning, whether one is new to chocolate or has been working with it for forty years. We have had visitors from all over the U.S. and Canada to as far away as Bolivia and Ecuador.”

Michael Odrzywolski, Director of Sales at Tomric Systems, notes, “What we’ve created is something truly unique in the marketplace. This 9,000 square foot facility features full chocolate lines, flow wrapping equipment, bean to bar equipment, and a hands-on classroom with room for up to 15 students. We even have a chocolate waterfall!”

Throughout this year, industry-leading confectioners including Ewald Notter, Jérôme Landrieu, Florent Cheveau and Kriss Harvey helped chocolatiers improve their skills, expand their knowledge, and learn advanced chocolate confection techniques in Tomric’s new facility. Brian Donaghy said, “Getting to watch people gain new knowledge here has been really exciting! Working with all these great chefs has been a phenomenal experience that will be hard to top.”

Executive Pastry Chef Kriss Harvey said, “It’s an amazing facility. They have a machine for any budget, and the innovation center for chocolate studies is simply incredible. It was truly an amazing four days in Buffalo, with great student/chefs and amazing hosts.”

The innovation center has been a long time coming for Tomric Systems, who got their start making polycarbonate chocolate molds in 1962, then later moved to producing custom tray packaging and selling equipment.  “We now have the ability to do full-on product development and testing with our customers – we do the design on their molds and custom packaging to match, and now we will even run our full bar and one-shot lines using the customer’s specific chocolate and recipes,” said Michael Odrzywolski. “It really allows us to be a true asset to them so they can be successful.”

This center is an investment in the worldwide chocolatier community, with chefs visiting from all corners of the globe to gain advanced, hands-on training from leading confectionery artists. Check out the Tomric training schedule for 2020 at www.tomric.com to see the top chefs coming next year.

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