Thix is a summary from Hubert Chiron talk during the last AGM Millers have by no means always had regular access to pure wheat varieties in order to develop their prototype! For generations, they took whatever was growing in the vicinity of the mill and locally sourced wheats were more or less used randomly, the […]
In 2016 the profile of the AIPF-R. CALVEL (International Association for French Bread – R. Calvel) was consolidated and enhanced, with an increase of over 20% in its membership. This dynamism must be matched by strong commitments in order to fulfil the primary role of the Association, namely to increase the allure of French bread around […]
Five days at a trade fair is a long time! But thanks to the sterling efforts of several members of the association, we were able to man the stand kindly provided by the French National Bakery and Pastry-Making Confederation (CNBPF) throughout SIRHA 2017. Members visiting the exhibition were able to meet up, compare notes and […]
