All the means to a laminated end: FRITSCH
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers.
Olivier Sergent, President and CEO of the Mecatherm Group, discusses strategy with Baking and Biscuit International’s Dirk Dixon. Dixon: Since
Mecatherm has developed a new dough divider, the M-NS, presented for the first time at the 2018 iba trade fair.