Goteborgs Food Budapest ZRT is producing and distributing rawmaterial for the bakery, confectionary, icecream and diary industries. Our products are also being used at bakery and confectionary workshops. Our factory in Budapest (Hungary / EU) is fulfilling all the requirements for a most modern food processing unit. We have ISO 9001 and IFS certificates and the production is made under HACCP standards. We are the marketleader in Hungary and we have substantial sales all over Europe. We also sucessfully sell our Product to buyers in USA and Canada. Our factory is equipped to produce follwing: * compound chocolates (different types; dark, milk, white, colored) used for coating / decoration on bisquits, pastries or direct use in confectionary factories for moulding figures, pancoating, enrobing etc. Packed in 10 or 25 KG bags or liquid deliveries with tankers. * Chocolate couverture. Chocolate in calets for melting and used for all standard chocolate applications. Packed in 10 kg cartons.* Dark chocolate chips ( mini drops ) for inclusion applications. Can be used for making chocolate chips cookies. Packed in 10 kg cartons.* fondant products, different types with different consistency, used in bakery and confectionary industries and / or workshops as coating / decoration or as filling. Packed in 20 or 10 KG cartons. * ice cream coatings (different types; dark, milk, coloured, white) for use in ice cream factories for the dipping of ice cream sticks. Delivered in 20 kg tinbuckets, 1000-l stainless steel containers or liquid in tankers. * chocolate and hazelnut spreads & creams. Packed in 5 or 10 KG plastic buckets. * ice cream toppings, (chocolate, caramel, strawberry, blueberry, hazelnut) for use as topping on icecream, packed in 600 g or 1200 g plastic bottles. * Caramel fillings* fruitfillings, fillings of carameltype, nutfillings, chocolate fillingsFor use in bakery, confectionary, icecream or diary industries. For all our products we can always discuss customerspecific adjustments of parameters like fatcontent, cocoacontent, fruitcontent, viscosity, meltingpoint