Committed bakery on show at Sirha Europain

Prices, inflation in price of raw materials, production methods standardization, and deep-freezing are the topics of Sirha Europain in March 2022.

From March 26th to 29th 2022Sirha Europain will boast a broad exhibitor offering and a rich programme, combining technique and innovation with a reflexion on the mutations in the French bakery market. Visitors will find answers to the latest topical issues, such as ingredientsenvironmental concerns, and the tradespeople. Over 4 days of conferences, contributions, and success stories, focusing on responsiblemodern and committed bakery, especially thanks to the Sirha Europain Forum and Bakery-Snacking Stage.

At the first one, top specialists will address the major topical themes, in particular concerning the artisan and local know-how, sourcing, eco-responsibility and reuse. But also women and men who drive the trade, the wellbeing of the artisans and employees. While the Bakery-Snacking Stage will focus more on the responsible approaches, recipes and methods, and organic agriculture, local flour, and natural leaven.

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