Contact Your Bakery Industry Spray Specialist

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Francois-Regis Minvielle has 25+ years of experience working alongside bakeries and other food producers. He focuses daily on glazing, chocolate, alcohol and aroma dosing, release agent (pan oil) application, and dough moistening - helping you optimize bakery spray applications across the line. Together with our local spray experts, he shapes a solution that fits your process and targets. With a wide range of food-grade nozzles and automated systems - and the backing of our advanced spray labs - we help you hit your quality, waste-reduction, and uptime goals.