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.
Puratos launches plant-based chocolate ingredient
Puratos extended its Ambiante range of ready-to-whip toppings and fillings with a new entry: chocolate. The Ambiante Chocolate Flavor is 100% dairy-free, with no artificial flavors or colors (NAFNAC) and uses cocoa powder from Puratos’s sustainable Cacao-Trace program.
One step ahead
By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery
Koenig launches new dough sheeting line
The Koenig Group introduced a new technology solution, the Artisan SFE EC dough sheeting line, which brings improvements in process efficiency, cleanability and user-friendliness. The machine will be presented at suedback
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.
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.
“All sourdoughs harbor a different consortium of micro-organisms”
With a unique culture and a longstanding tradition, sourdough is used in new interpretations for unique creations. Karl de Smedt,
The energy-efficient light at the end of the tunnel oven: J4
Czech Republic specialist J4 looks at the optimum baking curve for a wide variety of products when designing its tunnel ovens. To ensure it is consistently being reached, each step (and its dedicated zone) of the baking process is controlled.
M-VT oven: upstanding oven technology
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.
Cetravac and bakeXperts to work closer together
Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts – the manufacturer of the UDO vacuum shop oven.
