Innovation Center
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The Innovation Center
The beating heart of Dobla's business is it's brand new Innovation Center. Opened in January, this 250 square metre space is equipped with the very latest culinary technology.
Research & Development Manager Rik Prins, explains Dobla's aim in setting it up:
"Dobla is a business that wants to be the leader in the world with innovative decorations te enhance the development of pastry. You can read numerous books or sit behind a computer every day, but that doesn't work in our business. We have to practice. Our Center is a source of inspiration, where we can brainstorm and put our ideas into practice right away. Our intention is to make chocolate creations that give the pastry chef the idea that he created them himself."
Corporate pastry chef - Frank Haasnoot
Frank Haasnoot, the corporate pastry chef of Dobla, is one of the best Dutch chef's there are. Wearing the title "Dutch Chocolate Master" he will compete against the top at the world Chocolate Masters in October of this year.
Frank Haasnoot: "working on this high level we are able to develop new products that are unique in its kind. The focus is mainly on products that look handmade but still economical in their use. Look for example at the "shooting star" - an unique product in its kind"
