How sauces, dips and mustard are produced - behind the scenes with FrymaKoruma

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Our Swiss customer Bigler sees the FrymaKoruma vacuum processing unit MaxxD as the right investment for the future

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Interview mit Marcus Antonius Fazio, Leiter Finanz- und Rechnungswesen der FrymaKoruma AG

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You love ice cream? So do we! Our customer IceDate located in Munich, Germany produces organic and vegan ice cream with the help of FrymaKoruma equipment.

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Seminar (EN):
Mayonnaises & Physics of Emulsions
09.10.2018
Technology of emulsions and various mayonnaises


Seminar (EN):
Sauces, Ingredients & Stability
10.10.2018
Sauce-raw materials and their processing on R/S systems


Seminar (EN):
Mustard, Horseradish & Maintenance
11.10.2018
Wet grinding techniques and maintenance of machines


Gulfood Manufacturing 
06.11.2018 - 08.11.2018
Dubai, UAE


New! Web-Seminar (EN):
Food-emulsions
06.11.2018
Technology of vacuum processing machines, mayonnaise and sauces


New! Web-Seminar (EN):
Health and Personal Care
08.11.2018
Technology of vacuum processing machines, creams gels and ointments


Seminar (FR):
Mayonnaise et Emulsification
20.11.2018
Technologie des émulsions et diverses mayonnaises


Seminar (FR):
Moutarde et Broyage humide
21.11.2018
Techniques de broyage humide: chili, noisettes, moutarde


Seminar (ES):
Mayonesas y Emulsificatión
27.11.2018
Emulsiones tecnología y diversos mayonesas


Seminar (ES):
Técnicas de molienda de mostaza y húmedo
28.11.2018
Técnicas de molienda húmeda: chile, nueces, mostaza