The Leobendorf factory has laboratory facilities and a technical research unit to carry out baking trails and technical development work. They study raw materials and recipes, analyze raw materials and products, develop innovative manufacturing techniques and develop and test new products. The combination of theoretical research with practical experimentation to optimize product and production technologies is an important feature of their work.

The texture and mechanical stability of wafers and cones are important quality criteria. Our fully automatic testing system allows efficient product optimization to suit the available raw materials.

The technical research unit is equipped to carry out customer-oriented product and recipe development for every kin of product (e.g. ice-cream cones, wafer sticks, flat wafers, hollow wafers, soft wafers, and biscuits).

If a customer needs special equipment or a tailor-made plant, we are able to take advantage of our machines adaptability and modular design. As soon as the results of the units basic research are known, our designers set about assembling the customized system using as many standard constructional units as possible and drawing on their extensive experience with standard machines.