The team from the University of Valladolid visited the Molendum Ingredients facilities on 26 July, where a degree student from the University of Valladolid was completing a business internship to learn about the company, its working methods and the projects it is working on. The experience has been very positive for both parties.
Elisabete Ferreira: ‘Processes must be respected because good bread equals time’.
Third generation of the Pão de Gimonde bakery, the Portuguese is the first woman to receive this distinction and has visited Cantabria to collaborate with
18/07/2025
