It’s a Bakery Revolution: European Baker & Biscuit to Organize Europain Seminar

Our magazine European Baker & Biscuit organizes a seminar on new manufacturing technologies, to be held at the Europain Forum, on Monday, February 5. Our guest speakers from MECATHERM and Tromp will share expert insights into technology innovation revolutionizing the bakery industry.

New manufacturing processes are now more than ever a hot topic in the industry, with an exponentially faster rhythm of developing technology innovations. Our seminar aims to bring discussions around new processes and how innovations are changing them, to the Europain Forum stage, from 15.45, under the theme “The Bakery Revolution: The Science in Processing”. We will be investigating how innovation radically changes baking processes to make them overall easier, faster, cheaper and smarter.

Meet the Speakers: Pieter Doornbos (Tromp)

Pieter Doornbos, Product Sales Director with the Tromp Group, will be joining us as one of our guest speakers for the event. He will illustrate with improvements the company makes in this respect, pertaining to its cake production lines, and analyze production and service. His presentation will include an overview of technology innovations and expectations for the future.

Pieter Doornbos (54) is Product Sales Director at Tromp Group, headquartered in the Netherlands, and well-known in the industry since 1987. Within Tromp Group, he is responsible for Product Sales support to all the team members of the Sales Department. In addition, he is also responsible for the Sales in the product scope of Waffle & Funcakes production lines.

Meet the Speakers: About Cyril Munsch (MECATHERM)

On behalf of MECATHERM, Cyril Munsch, Director of Sales, will also join us on stage to share insights into technology innovations reshaping manufacturing processes in baking plants.

The baguette remains the iconic, trademark French bread, with 30 million baguettes bought every day (adding up to more than 10 billion in one year), according to data shared by Europain. In addition, new breads also enjoy popularity, both among the French and elsewhere, including loaves made with rye, seeds, cereals, gluten-free, or multi-seeds. A name synonym with baguette intelligence in all related technologies, MECATHERM also provides solutions supporting a diverse range of baked goods; Cyril Munsch, Director of Sales, will share know-how on innovations along production lines.

Cyril Munsch (pictured, right) joined MECATHERM in 1990. After working on various projects in the commercial department, he became Director of Global Sales in 2005. After more than 25 years spent in the industrial bakery equipment world with MECATHERM, Cyril Munsch is presently heading the Global Sales for MECATHERM. He is considered as a world-leading expert in this field, with a multicultural sales approach, and a very wide knowledge of Bakery products.

Main picture: The roundtable event organized by European Baker & Biscuit at Europain in 2016.

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