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Products
Lauretta - thermostable fillings
Cream fillings
Fruit fillings
Fillings with fruit pieces
Paris delice - fillings with reduced sugar content
Cristalli - decorative gels
Ascanio - mirror glazes
Pectin jellies
Candied fruits
Components for the food industry
Dairy industry
Confectionery industry
Ice cream industry
Recipes
Articles
Ways to use cream and fruit confectionery fillings
Characteristics of cakes in which confectionery fillings can be used
The history of candy making
Water activity in confectionery goods
Fruit power
Donuts
Puff pastry
How to apply a hot glaze
How to apply a hot glaze concentrate
How to use a jelly sprayer
About us
Awards
Kandy history
Photo gallery
40 years of Kandy
For distributors
Contact
Components for the confectionery industry
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Products
Lauretta - thermostable fillings
Cream fillings
Fruit fillings
Fillings with fruit pieces
Paris delice - fillings with reduced sugar content
Cristalli - decorative gels
Ascanio - mirror glazes
Pectin jellies
Candied fruits
Components for the food industry
Dairy industry
Confectionery industry
Ice cream industry
Recipes
Articles
Ways to use cream and fruit confectionery fillings
Characteristics of cakes in which confectionery fillings can be used
The history of candy making
Water activity in confectionery goods
Fruit power
Donuts
Puff pastry
How to apply a hot glaze
How to apply a hot glaze concentrate
How to use a jelly sprayer
About us
Awards
Kandy history
Photo gallery
40 years of Kandy
For distributors
Contact
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