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Enabling small-to-medium sized oven technology producers and bakeries to exploit innovative Low Energy Ovens. 11-14 November 2015, Sofia, Bulgaria. 5-9 February 2016, Paris-Nord, Villepinte, France. If you are a user and/or purchaser of bakery ovens, and you are located in Europe, please take five minutes to answer this survey. Which will help the LEO project get customer insight. Designed by joomla2you.com.

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Enabling small-to-medium sized oven technology producers and bakeries to exploit innovative Low Energy Ovens. 11-14 November 2015, Sofia, Bulgaria. 5-9 February 2016, Paris-Nord, Villepinte, France. If you are a user and/or purchaser of bakery ovens, and you are located in Europe, please take five minutes to answer this survey. Which will help the LEO project get customer insight. Designed by joomla2you.com.
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Enabling small-to-medium sized oven technology producers and bakeries to exploit innovative Low Energy Ovens. 11-14 November 2015, Sofia, Bulgaria. 5-9 February 2016, Paris-Nord, Villepinte, France. If you are a user and/or purchaser of bakery ovens, and you are located in Europe, please take five minutes to answer this survey. Which will help the LEO project get customer insight. Designed by joomla2you.com.

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Home

http://www.leo-fp7.eu/index.php/de/home-de

Herstellung von innovativer und energiesparender Ofentechnologie für klein- und mittelständische Bäckereien. 11-14 November 2015, Sofia, Bulgaria. 5-9 Februar 2016, Paris-Nord, Villepinte, France. Sollten Sie Bedarf an Bäckereiöfen sowohl als Nutzer als auch Verkäufer haben und Sie haben ihren Firmensitz in Europa, so nehmen Sie sich bitte 5 Minuten Zeit um den folgenden Fragebogen. Designed by joomla2you.com.

2

Início

http://www.leo-fp7.eu/index.php/pt/home-pt

Permitir padarias e fabricantes de fornos tecnológicos de pequeno e médio porte explorar Fornos de Baixa Energia inovadores. 11-14 November 2015, Sofia, Bulgaria. 5-9 February 2016, Paris-Nord, Villepinte, France. This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no 613581. Designed by joomla2you.com.

3

Partners

http://www.leo-fp7.eu/index.php/en/partners-en

The FP7 LEO project is composed of nine European partners presented below:. Intelligentsia Consultants provides high quality, practical, knowledge-based consultancy services to support science, technology and innovation in the public and private sectors. Intelligentsia has extensive experience in managing public funded R&D related projects. The company is located in Luxembourg and UK. Its service portfolio is focused on five key areas: innovation management; technology transfer; policy analys...Boulanger...

4

Project Summary

http://www.leo-fp7.eu/index.php/en/project-summary-en

The LEO project aims to build prototypes for future commercialisation by the SMEs involved in oven manufacturing (Ircon and Ramalhos), demonstrate their efficiency by the consortium SME bakeries (BPA and Die Havenbäcker), with the support of the RTD partners (SIK and ONIRIS) and the SME service providers (LEMPA, Blonk and Intelligentsia). In resume LEO project addresses the following strategic objectives:. Allow the exploitation of the FP6 EU-FRESHBAKE project results based on further R&D activities.

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Links

http://www.leo-fp7.eu/index.php/en/links

Relies on a deep collaboration between bakery associations, bakery companies and R&D performers to develop new, easy-to use tools for a better management of flour quality in bread-making. The proposed project will deliver a modern and smart process control system (FLOURplus system) which enables to accurately determine the flour quality and to counterbalance varying qualities throughout the main processing steps and quality determining stages (fermentation, proofing, selection of yeast and other ingr...

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News & Events - NanoBAK2

http://www.nanobak2.eu/news-events.html

Four bakeries using the UltraBAK technology are reporting their good experiences with this innovative technology. The new Ultrasonic Humidification Technology (UltraBAK) allows you to improve the fermentation process drastically and reduces baking and/or cooling time and energy consumption. Main conclusions:. The final Meeting of NanoBAK2 „ Innovative and energy-efficient proofing/cooling technology based on ultrasonic humidification for high quality bakery products” took place on 22.

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Enabling small-to-medium sized oven technology producers and bakeries to exploit innovative Low Energy Ovens. 11-14 November 2015, Sofia, Bulgaria. 5-9 February 2016, Paris-Nord, Villepinte, France. If you are a user and/or purchaser of bakery ovens, and you are located in Europe, please take five minutes to answer this survey. Which will help the LEO project get customer insight. Designed by joomla2you.com.

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