Our molds give the cheese a perfect shape and texture, keeping them fresh and soft until the moment you enjoy them, because they were designed to offer maximum resistance, perfect drainage and extended shelf life. they were designed to offer maximum resistance, perfect drainage and a long shelf life. Thanks to our technology, the filling, pressing and demolding processes are fast and precise, avoiding waste of raw material. After a more agile and efficient production process, each cheese arrives at the table with superior freshness.
Rugged construction for unlimited production
Produce superior quality cheeses by optimizing production times.
We have representatives around the world who advise and supply our molds to cheese producers who seek to achieve the highest standards of quality and productivity.
Contact us to learn more.
Raff - Rafael Gonzalez
Guadalupe Victoria 121, Agua Blanca Industrial
Zapopan, Jal. 45235
Phone: +52 33 3667 7973
[email protected]
Mr Donald Grant
GP.O. Box 1981, Bathurst
NSW, 2795 Australia
Phone: +61 418410256
[email protected]
Sacco
Rua Emilio Nucci, 103
Campinas, Sao Paulo 13105080
Phone: +55 19 3758-8700
Whatsapp: +55 19 9 9191-1869
Efetrade
Большой проспект П.С. 25,
Санкт-Петербург
Whatsapp: +7 911 957 9906
Телефон: +7 911 957 9906
[email protected]
Distributions J&N S.A.S.
Cr. 72 No 6D - 32 on Boyaca Av.
Bogotá - Colombia
Phone: +57 17498515
Henry A. Gonzalez Sanabria
[email protected]
RBM Technical Products
Helmholtzstrasse 16 - 52428 Jülich
Bernd Munz
Phone: +49 (0) 2461 8017315
[email protected]
Kual S.A. Headquarters & Factory
Ageo Culzoni 2097 Paer
S2300 - Rafaela, Santa Fe, Argentina
Phone: +54 3492 504060
[email protected]
Giada S.A.S.
Vilafranca P.TE (TO), Italy.
Gian Marco Gariglio
Phone: +39 011 9808296
[email protected]
De Hofstede 3
WIJNGAARDEN 3366
Joost van der Plas
Phone: +316 30508901
[email protected]
Handy Transportvogne A/S
Essen 26, 6000 Kolding, Danmark
Phone: +45 75 56 70 77
CVR: 41948515
[email protected]
Once we receive your request, we will get back to you via e-mail. Thank you for your inquiry.
