Mecatherm S.A. company News and Trends items

DIVISION AND MOULDING: KEY STAGES FOR PRODUCT QUALITY To offer high-quality crusty breads to their customers, industrial bakers are constantly exploring ways to improve and develop new products. Working with highly hydrated and rested dough is one of the solutions available for them to produce increasingly qualitative products. With 60 years of expertise in the crusty ...

Energy transition is a key issue for all players in the bakery-pastry sector. At MECATHERM, we are committed to offering our customers concrete solutions to help them achieve their ambitious sustainability goals. For example, we are dedicated to accelerating our sustinability efforts by supplying equipment that promotes energy efficiency. In this article, discover the b...

MECATHERM is constantly developing innovative solutions in order to help bread manufacturers to offer the products that best meet the needs of the market. Many innovations that enable the production of the Authentik Baguette have been introduced at IBA 2023. One of these latest developments, the new M-RT moulder, offers the possibility of working with particularly hydrat...

The new M-RT Moulder is the result of close collaboration with several of our clients. Their feedback has been essential in refining and improving the equipment, leading to this optimized version that meets the real needs of users. This easy-to-use equipment is designed for the production of a wide variety of products, especially crusty breads, at an industrial scale. Th...

As part of its sustainable strategy, MECATHERM is committed to actively promoting sustainability across its entire value chain and aims to enhance its responsible purchasing practices. Our goal is to establish a supply chain that is more eco-friendly and ethical, based on high standards of safety and working conditions, and environmentally friendly over the long term. Th...

Learn more about hygrometry and its importance in the manufacturing process of bakery, pastry, and patisserie products on an industrial scale. Our MECATHERM experts, Hicham Maiden, Thermal and Energy Expert, and Fabrice Bourion, Equipment Product Manager, explain the impact of hygrometry on product quality, the challenges it poses for bakers, and the existing solutions ...

Manufacturers in the bakery-pastry sector face several ongoing challenges, including product quality, industrial performance, and sustainability. MECATHERM has implemented a structured approach to social and environmental responsibility, supporting its customers in their own sustainability ambitions. MECATHERM opens up new possibilities for the industrial sector through...