Location : Useful links

Useful links


Foricher - Moulin des Gaults

___________________________________


http://www.foricher.com/

Yvon Foricher is heir to a family of seven generations of millers, owners of the Moulin Gault, in the Loiret.
Since 2000, Yvon Foricher passionate bread and quality, has given a new dimension to the mill by combining traditional skills and milling technology.
You can check out her website by going to the address indicated.



Observatory bread

___________________________________


http://www.observatoiredupain.fr/

The observatory of bread is the center of scientific information on the bread. You'll find a wealth of information about nutrition in general and especially the bread.



Pain Area Information

___________________________________


http://www.espace-pain-info.com/

EPI (Espace Pain Information) is an information site on the chain which includes grain bread, millers and bakers. You will find documentation, a glossary, information on careers in the industry such as the stages of breadmaking.



Eating move

___________________________________


http://www.mangerbouger.fr

MangerBouger is an information site on nutrition and health for adolescents, pregnant women, adults, parents and seniors: prevention, tips, toolkits and other news to answer all your questions.



Red Label

___________________________________


http://www.labelrouge.fr

The Red Label is an official sign that certifies a level of quality.The French state, through the National Institute for Origin and Quality (INAO), the label assigned to an organization called advocacy organization and management (ODG), representing a collective industry. At all stages of production and development, product Red Label must meet requirements defined in specifications approved by the INAO. Compliance with specifications by the operators is checked regularly throughout the production by independent certification bodies and impartial. Organoleptic tests are carried out regularly to demonstrate the eating quality of the product label. This quality must always be higher than the current products of the same nature.



Institut National de la Boulangerie Patisserie

___________________________________


http://www.inbp.com/

The National Institute of Bakery is more commonly called INBP. It is a training organization for adults open to bakers, confectioners, to non-professionals who want to learn the trade, all actors in the bakery.



Hall Vineuil

___________________________________


http://www.vineuil41.fr/

The mayor of Vineuil in Loir et Cher (41).



Les fèves de Clamecy

___________________________________


http://www.fevesdeclamecy.com/

Company specialized for over 20 years in the making beans traditional earthenware or porcelain. Many series are created each year in their workshops.