A Sweet History
More than 27 years of experience in food processes the managger, I.A. Norma Orozco Sánchez, has the vision of creating her own Confectionery Research and Training Center, culminating her project in August 2012. She has given courses in chocolatery, confectionery, and technical advice to companies in Mexico, United States, and Latin America, as well as developing new products, courses, and conferences at different educational sectors.
She is also the creator of the “Dulce innovación” project within the Confitexpo framework, as well as organize the “Congreso Latinoamericano de Confitería” and the co-author of book “Confitería de lo Artesanal a la Tecnología”.
Mision
Provide excellent training and advice for companies and all people in development, improvement and innovation of confectionery and chocolatery.
Vision
Cover the technological and practical needs of the confectionery and chocolatery industry in Latin America.
Values
• Ethics
• Quality
• Professionalism in the service
• Excellence
“La Escuela Mexicana de Confitería y Chocolatería” is a company dedicated to the development of innovative products for the confectionery and chocolate industry. It also teaches courses, trainings, chocolate pairing tastings and advice related to this sweet industry.
We are a Mexican School that is dedicated to Research, Innovation, Development and testing of functional ingredients in confectionery and chocolate products.
We also offer technical careers in confectionery and chocolate.
Within the range of technological packages, we have created Grenetina Gummies enriched with Iron, folic acid and vitamin C, as well as the First Sugar-free Chocolate with coenzyme Q10.
