29 September 2006
Today more than three million baguettes, five million croissants, one million pizza and two million speciality bread products are baked every 24 hours in Gouet tunnel ovens, says the French company, which works with UK partner Epsom-based European Process Plant.
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Today more than three million baguettes, five million croissants, one million pizza and two million speciality bread products are baked every 24 hours in Gouet tunnel ovens, says the French company, which works with UK partner Epsom-based European Process Plant.