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
LIBRARY ARTICLES
Bread sommeliers to compete at iba
iba introduces two new events in May 2025: a new competition and a space for trends. The ‘World Championship of Bread Sommeliers’ will be held at iba for the first time, joining the trade show’s competitions such as the iba.UIBC.Cup of Bakers and the iba.UIBC.Cup of Confectioners.
Every season sparks pie joy
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
Pizza in any shape and form
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
CAOBISCO holds inaugural congress in November
CAOBISCO invites industry professionals to join its debut Congress, which will take place at the Thon Hotel EU in Brussels,
CAOBISCO issues EU policy manifesto
CAOBISCO published a manifesto for the 2024-2029 EU policy cycle, channeling the collective voice of over 14,000 European chocolate, biscuit, and confectionery manufacturing companies.
Men at work: turnkey lines
Automated production lines are the solution to optimizing production and optimally allocating resources, including a critical one: the people on the production floor. Designing the turnkey line that fits best with a given environment throughout each process step also starts with people: the design team tasked with bringing together only the perfect pieces of the puzzle that will become a new line.
Mission code name: soft dough biscuits
Inviting with their diverse iterations, biscuits are, nevertheless, a delicate business to master. Following careful preparation, the fragile products are thoroughly inspected so that they may begin their journey to the consumer in great condition, and remain that way until snack time. The competition for attention matches their diversity, which is, at the same time, their unique selling point.
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.
Rademaker opens Experience Center
The Rademaker Experience Center (REC) will open its doors on June 14, 2024, in Elk Grove Village, Illinois. The facility houses multiple Radini production lines for bread product ranges, laminated dough, pastries and croissants.
Raymond Nogael promoted to MECATHERM President role
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.
iba launches ‘Baking New Ways’ campaign
Until the upcoming exhibition, iba’s multimedia campaign, ‘Baking New Ways’, will present various players and innovative concepts from the industry as well as the trade show’s highlights. The topics will be selected based on their significance for the baking industry.
