Archive for the year: 2016

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PANEM – Sales shelves

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New, more new

In the 2016 sales catalog , the selection of decorative elements has doubled, now featuring over 25 options. Solid wood, lacquered panels, and laminate have evolved towards a more modern look with clean lines. Moldings and curves are now a thing of the past. In short, we're keeping up with current decorating trends, thanks to the expertise of an in-house designer.

On the refrigeration side, the shape of the tank has been revisited. We are in the final stages of development and will be able to offer a high-performance and versatile system in the coming months. The new tank will allow for better cold management and a more uniform airflow. Obviously, better airflow management results in less loss and, consequently, generates energy savings. We are also working on developing a range of negative-freeze display cases.

For our design office, it is necessary, while standardizing the design of the base, to ensure that it can adapt to all the customer's personalization expectations.

Thus, in general, our entire linear offering can be completely modulated and personalized, based on a very extensive catalogue.

BAKERY UNIVERSE 2016

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This year Univers Boulangerie is becoming a local event and is coming to meet professionals in 12 cities: Rouen opened the way on September 12, then it was the turn of Paris on September 26, Orléans on September 27, Avignon on September 28, Carcassonne on October 2 and Niort on October 3.

If you were unable to attend one of these events, you can still register for the following events: October 10th in Rennes, October 16th in Kirrwiller, October 20th in Lyon, November 7th in Bayonne, November 8th in Marcq-en-Barœul, or November 9th in Dijon. To view the program and register online for the event in your chosen city, visit: www.universboulangerie.fr

CHOPIN Technologies: AlvéoLab – Analysis of the viscoelastic properties of wheat flours

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The result of nearly 100 years of experience in measuring the viscoelastic properties of dough, the AlvéoLab is an indispensable tool for breeders, storage organizations, millers and secondary processing industries.

By inflating a bubble from a calibrated dough ball, the AlvéoLab reproduces the deformation of the dough subjected to the influence of the pressure of carbon dioxide during fermentation, which makes it possible to measure its tenacity, extensibility, elasticity and baking strength.

The AlvéoLab benefits from very important innovations making the alveographic test more precise and easier to perform.

Proven effectiveness:

AlvéoLab results comply with AACC 54-30, AACC 54-50, ICC 121, ICC 171, NF-EN-ISO 27971, GOST 51415-99, GB/T 14614.4-2005 standards.

For more information, visit our website!

 

 

CHOPIN Technologies: LABMILL Laboratory Mill

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Designed to measure the milling value of wheat.

The LabMill from CHOPIN Technologies makes it possible to determine the milling behavior of wheat (resistance to crushing and yield) and to obtain flours that are qualitatively representative (ash, damaged starch and rheology) of industrial flours.

It incorporates patented innovations that combine performance, precision, reproducibility, robustness and ease of use.

It is characterized by a unique grinding diagram (2 grinding passes, 1 slamming pass, 2 converting passes), a very precise feeding system (equipped with a scale) and individually adjustable cylinders.

The LabMill was developed within the Valeur Meunière Consortium (AFSA, Arvalis-Institut du Végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies). *Patent FR N° 0905572 | US N°9 067 210

Standard: ISO 27971:2008

For more information, visit our website!

 

SYNEG: New President

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SYNEG ( the French national trade association for commercial kitchen equipment) has a new president since June 1, 2016. Pascal Marchand, president of the EuroCave Group , a French manufacturer of wine cellars, has taken over the role. He succeeds Pierre-Alain Augagneur, who had held the position since 2013 and who initiated projects related to eco-responsibility, industry statistics, and relationships with stakeholders in the sector, both in France and internationally. This year, the association is renewing its partnership with EquiHotel by organizing the first Valo Resto Pro Awards.