Following its end-of-year board meeting, the International Association of Plant Bakers (AIBI) hosted its traditional Bread Initiative symposium at its Grand Place headquarters, in Brussels. Its members and partners joined the event themed ‘Keeping bread on the table’.
Mecatherm’s new production workshop in Montilliers, set up to manufacture the company’s M-VS and M-UB systems, was officially opened for
The biggest organizations in the industry joined their efforts to formulate a shared vision regarding the essential role of bread
The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics, decision-making meetings and long-awaited reunions. The International Association of Plant Bakers organized this year’s event with the theme ‘21st Century Breeze over the Bakery’, and a picturesque location to match it: the city of Hamburg.
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.
GEA developed new service of preassembled modules for quicker installation of ovens at customers plant – GEA Bakery Plug & Play.
At the 38th AIBI Congress, Jean-Manuel Lévêque was appointed as the association’s new president, as the two-year mandate of the previous leader, Georg Heberer (Germany) came to an end. Lévêque returns to the leadership of AIBI – he was previously its President from 2015 to 2017.
Associations from Slovakia and Poland joined the International Association of Plant Bakers. The Board also approved the membership application from UBA (Ukrainian Bakers Association).
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
Georg Heberer has been President of AIBI since 2022. In an interview with baking+biscuit international, he talks about the development
DIOSNA contributed to this article No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough
