Mecatherm opens new production facility
Mecatherm’s new production workshop in Montilliers, set up to manufacture the company’s M-VS and M-UB systems, was officially opened for
Mecatherm’s new production workshop in Montilliers, set up to manufacture the company’s M-VS and M-UB systems, was officially opened for
Cake offerings are very much a personal matter. The choice depends on the moment, the occasion, or the season, on health-related needs or nutritional preferences.
From the beloved classics to the unexpected modern creations, the finest viennoiserie and puff pastries enjoy unwavering commitment from consumers.
Mecatherm appointed Raymond Nogael as the new President. He succeeds Olivier Sergent, who continues his duties as President of TMG, the parent company of MECATHERM, ABI and MaMaTa.
Following its acquisition of Royal Steensma earlier this year, Dawn Foods released the first Royal Steensma products through its network, including Souplesse, Candied Fruit, Fruitease, and Raspel.
Dawn Foods announced the launch of a new cake mix, the Dawn Yogurt Cake Mix, and a new flavoring paste, Dawn Exceptional® Yuzu Compound, as part of their Total Cake Solutions concept.
Dawn Foods takes inspiration from European-style chocolate, taking its interpretation across the Atlantic Ocean, with a new offering for the
There are limitless opportunities to create taste experiences. To do so reliably, cake mixes can help achieve excellent results, every time.
MECATHERM unveiled its latest oven in October last year, at iba. Since then, the M-VT vertical oven has also been presented at Gulfood Manufacturing, which makes two/two for this piece of equipment in terms of trade shows attended vs. awards gained.
Dawn Foods acquired Royal Steensma, a 185-year-old, family-owned bakery ingredients manufacturing company headquartered in Leeuwarden, The Netherlands. The deal between Dawn Foods and Royal Steensma closed on January 31.
MECATHERM received its first EcoVadis award for its sustainable development performance in 2023. The international organization that evaluates companies on their performance, commitments, and practices in terms of sustainable development awarded the French technology specialist the bronze medal.
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.