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...
20/06/2024
Towards greater sourdough control
Fermentolevain celebrates its 30th anniversary this year. Recognized by bakery professionals, Fermen...
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...
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...
08/03/2024
What are water dynamizers?
Bertrand Puma unveils its new bakery equipment, the water dynamizer, which dynamizes and filters bak...
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...
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. ...
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...
04/01/2024
A new automatic rounder divider!
Alizé, it's our new automatic dough divider-rounder (also available in a semi-automatic version...
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...
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 ...
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...
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....
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 ...
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 ...
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...
10/06/2022
What is the Cargo range?
The CARGO range was born following the launch of the new ARCHIPEL...
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...
19/05/2022
From dough to bread
Betrand Puma unveils its new automatic bread plant! This latest-generation tool enables large quanti...
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...
09/09/2021
Interview with Mathieu Fouraison
At the beginning, we wanted to use it only for our traditional breads....
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...
