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
A fully-automated flow
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
MECATHERM receives sustainability award
MECATHERM received its first EcoVadis award for its sustainable development performance in 2023. The international organization that evaluates companies on their performance, commitments, and practices in terms of sustainable development awarded the French technology specialist the bronze medal.
MECATHERM brings M-Care to IBIE 2022
Among the solutions MECATHERM is presenting at IBIE, new digital services will debut, providing tools to help optimize process efficiency.
A guide to IBIE’s exhibition stands: MECATHERM
MECATHERM will highlight the M-Care, a new digital solution helping industrial bakers to optimize their performance. Live demonstrations will be organized to showcase its features.
The energy-efficient light at the end of the tunnel oven: Mecatherm
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting
The energy-efficient light at the end of the tunnel oven: RBS
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting with their centerpiece: the tunnel oven.
Practical patisserie
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by
Ultrapharm bakes gluten-free with the M-TA oven
At its site in Poland, free-from specialist Ultrapharm creates gluten-free bakery products and continuously adds to its high-quality product range. Since September 2019, the company has been doing so with the help of a new M-TA oven by MECATHERM.
All set for continuous mixing and kneading: RBS
Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,
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
