News

05/03/2025

Water: flour's best friend!

After flour, water is the baker's second most important raw material. Good water improves the qualit...

See more

20/06/2024

Towards greater sourdough control

Fermentolevain celebrates its 30th anniversary this year. Recognized by bakery professionals, Fermen...

See more

11/04/2024

Nature Guide: the great taste of bread!

How can we offer consumers a healthy and responsible product range?  Food awareness and concern...

See more

10/04/2024

Masterclass Levain, with Rodolph Couston

This year, 2024, marks the 30th anniversary of Fermentolevain. Not 30 years of history, but it was i...

See more

08/03/2024

What are water dynamizers?

Bertrand Puma unveils its new bakery equipment, the water dynamizer, which dynamizes and filters bak...

See more

12/02/2024

Where to find our equipment in 2024?

Open your diaries! Throughout the year, our sales staff and distributors will be present at regional...

See more

30/01/2024

Back to Sirha Europain 2024

Our teams were delighted to welcome you to our stand at the Sirha Europain trade show in Paris. ...

See more

11/01/2024

Find us in La Toque Magazine

Find out what's new in the latest issue of La Toque, published in January 2024. We (re)introduce you...

See more

04/01/2024

A new automatic rounder divider!

Alizé, it's our new automatic dough divider-rounder (also available in a semi-automatic version...

See more

13/12/2023

SIRHA EUROPAIN 2024

From January 21 to 24, our teams will be delighted to welcome you to their STAND B18 at the SIRHA EU...

See more

20/10/2023

The future of baking, between ecology and craftsmanship

BETWEEN RISING ENERGY AND RAW MATERIAL COSTS, AND ENVIRONMENTAL CHALLENGES, WHAT WILL THE BAKERY OF ...

See more

13/09/2023

The STRATUS MEGA sheeter is featured in La Toque Magazine

The STRATUS MEGA automatic sheeter is still little-known among local bakers, but it's got a lot goin...

See more

13/04/2023

Nothing is lost, everything is transformed!

2023 will mark the release of several pieces of equipment that we will tell you about very soon....

See more

24/01/2023

SIRHA 2023

It is as Partners of the French Bakery Cup that we returned to the Sirha show. Absent from the last ...

See more

27/09/2022

From Melbourne to Las Vegas

September was an intense month for our sales teams and our bakers, and it's not over yet!  Two ...

See more

11/07/2022

Save the date !

The agenda is full!  Meet all our brands at trade shows in France and abroad. An ideal moment t...

See more

10/06/2022

What is the Cargo range?

The CARGO range was born following the launch of the new ARCHIPEL...

See more

01/06/2022

Participate in our photo contest!

Our brand celebrates its 70th anniversary this year! In order to bring back some memories of old equ...

See more

19/05/2022

From dough to bread

Betrand Puma unveils its new automatic bread plant! This latest-generation tool enables large quanti...

See more

23/02/2022

Bertrand Puma is mentioned in the press!

La Toque Magazine dedicates an article to Bertrand Puma.  Discover the values that drive the br...

See more

09/09/2021

Interview with Mathieu Fouraison

At the beginning, we wanted to use it only for our traditional breads....

See more

09/09/2021

Nova Trad, a third way that combines all the advantages

The Nova Trad process inherits the group's know-how in mechanized division (Bertrand Puma) and contr...

See more