On July 25, Eurogerm South Africa and Mecatherm received clients from Southern Africa area, at a joint seminar in Boksburg (near Johannesburg airport).
The day focused on “Industrial and Technological solutions supporting the latest bakery trends”. Both companies presented solutions in their areas of expertise, pertaining to equipment and ingredients, respectively.
Different topics were treated, such as going clean label, natural taste and color solutions in bread making, advantages of frozen products, new modular industrial bread lines that enable the production of either soft packaged products or par-baked frozen baguettes.
For Eurogerm it was also an opportunity to present its new “Top Bread” clean label concept. Thanks to its innovative direct and short process (manufactured in two hours including fermentation time of about an hour), it combines speed and quality on an industrial line, Eurogerm says.
“This range of improvers and premixes without additives has all the advantages to produce very qualitative bread that will appeal to consumers. The baguettes offer a beautiful and appetizing rustic appearance, a fresh and well-honeycombed crumb, fermented notes, an excellent conservation thanks to an important hydration (of more than 70%). An optimal result in a minimum production time!” Eurogerm told WorldBakers.
The participants, 26 in total, also enjoyed discovering and tasting interesting sample products.