EUROGERM opens new bio-fermentation plant
French specialist EUROGERM celebrated the official opening of its new bio-fermentation plant on October 10. It is located in the Dijon-Bourgogne ecopark in Saint-Apollinaire, France.
French specialist EUROGERM celebrated the official opening of its new bio-fermentation plant on October 10. It is located in the Dijon-Bourgogne ecopark in Saint-Apollinaire, France.
Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. The stakes are high to
Precision mixing technology brings undeniable benefits to consistently forming dough exactly as needed, time after time. When choosing the optimum
The German subsidiary of EUROGERM is taking over TELTOMALZ GmbH. Founded in 1907, TELTOMALZ produces malt-based products, premixes and ready mixes as well as other ingredients for bakeries and pastry shops at its headquarters in Teltow, near Berlin.
At iba, IREKS illustrated exciting taste dimensions and creative opportunities. Rethinking familiar products for the future was a theme at the stand, through which traditional raw materials can be rediscovered, prepared and combined in new ways to create new flavors.
At iba, EUROGERM will present its Collection #10, ‘The Art of the Signature!’. The 2023-2024 collection provides a variety of solutions to meet the needs of today’s consumers, focusing on concerns about protecting the planet or maintaining good health.
The Baking Academy at the IREKS headquarters in Kulmbach is a new space dedicated to sharing knowledge and working with bakeries. Markus Hombach, Director of the IREKS Baking Academy, explains the facility expansion and the opportunities it offers.
American belting specialist Intralox relocated its European headquarters to a larger facility in Schiphol, Amsterdam, the Netherlands. The new HQ is also an expanded facility with more assembly and warehouse space, in response to growing market demand, allowing Intralox to double its modular plastic assembly facility and triple warehouse space, the company explained in an announcement.
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye. Current technical literature describes
EUROGERM started construction work for its new sourdough bio-fermentation plant in France. The plant represents an investment of EUR 21 million.
Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade
Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process