sweets processing: Mr Sollich, how has the Corona crisis influenced your company?
Thomas Sollich: Since March, we’ve been relying more on digital communications media in order to maintain intensive contact within the company and with our customers. At times, safety concerns have forced us to split production into two shifts, and to go to home office working in other departments.

sp: How do you view your company’s situation at present?
Sollich: Of course, like everyone else, the situation is a burden for us. Despite this, up to now, we have continued to enjoy a good influx of orders from many countries around the world. We would love to have been able to present our innovative solutions face-to-face at interpack trade fair in May, and we’re hopeful and looking forward to being able to do this again in the accustomed fashion soon.

sp: Speaking of trade fairs, what new products and advanced developments can you offer your customers?
Sollich: In our core business of chocolate tempering, enrobing and cooling we continually drive further development aimed at creating added value for our customers, with a primary focus on increased quality and efficiency. This is coupled with new developments in the fields of confectionery forming and pastry finishing.

sp: How do you see the future of your company?
Sollich: Our company is well-positioned. The fourth generation of the family recently joined the team. Our innovative products enjoy great demand and we never run out of new ideas. We’re very optimistic about the future.