The Savvy enrober from France has a built in tempering unit to expedite production.
Their Pecan Crisp is like a traditional brittle but made sweeter and crunchier with pecans.
Owner Carl Bartuch shows off the mixing area being used to make Pecan Crisp.
The production and storage area fits nicely in the 9,000 square foot back room. In fact they could expand into another 4,000 square feet in the building if needed.
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