The French flair for pastries
From the beloved classics to the unexpected modern creations, the finest viennoiserie and puff pastries enjoy unwavering commitment from consumers.
LIBRARY ARTICLES
MIWE: Baking technology live
Many things can be mapped digitally. But not everything! Nothing quite beats the real thing and exchanges between people. After
Mecatherm interview: “Flexibility is key”
Olivier Sergent, President and CEO of the Mecatherm Group, discusses strategy with Baking and Biscuit International’s Dirk Dixon. Dixon: Since
The French touch for dividing
Mecatherm has developed a new dough divider, the M-NS, presented for the first time at the 2018 iba trade fair.
