EUROPAIN 2016: The stakes for the bakery-pastry industry
From Friday 5th February to Tuesday 9th February 2016 Paris-Nord Villepinte (France) www.europain.com Guided by consumers’ changing moods and expectations, the market and professionals in
Category: Bakery – Pizza – Pasta
French Touch & International Excellence : the very best in bakery-pastry at Europain & Intersuc 2016
French Touch & International Excellence : the very best in bakery-pastry at Europain & Intersuc 2016 Friday 5th February to Tuesday 9th February 2016 Paris-Nord
Looking at the bigger picture for a complex organism
MIWE smart engineering combines baking expertise with experience and process expertise Bakeries and baking companies are complex organisms. Decades of expertise, baking and process skills,
World première: ‘Atmospheric baking’
MIWE roll-in e+: top baking results with standard pressure in the baking chamber MIWE will present a world première at this year’s iba: atmospheric baking.
Since 56 years the professionists of cold equipment!
Who are we Born in 1959, Staff Ice System is the focus in the market of cold equipment, whose production in 1984 was combined with
Handling systems bakery
If you are interested in more information about facilities of leavening plants food industry, write to and we will respond in the day. Click here
Conveyor belts bakery products
If you are interested in more information about facilities of leavening plants food industry, write to and we will respond in the day. Click here
Conveyor pizza
If you are interested in more information about facilities of leavening plants food industry, write to and we will respond in the day. Click here
SIBREAD, wide range of automatic, semiautomatic and manual slicers, moulders and bread mill
Awide range of automatic, semiautomatic and manual slicers, moulders and bread mill for whoever wishes for more than a simple machine to work. The steadily
Conveyors sweets
If you are interested in more information about facilities of leavening plants food industry, write to and we will respond in the day. Click here
