tag:blogger.com,1999:blog-8385705262214112772024-03-14T05:09:07.507+01:00Boutes CooperageFounded in 1880, our company is a family-run firm dedicated to the production of barrels, casks, vats and tanks made of French oak from mature forests, all in the purest French cooperage tradition.
Experts in wood selection and seasoning in our staveyards, from the Allier region to our cooperage near Bordeaux via our wood seasoning plant, we bring all our know-how, expertise and passion to bear as we craft products to enhance the world’s finest wines.Anonymoushttp://www.blogger.com/profile/00045079296435555281noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-838570526221411277.post-60880445327767240192015-09-23T15:59:00.000+02:002015-09-23T15:59:06.636+02:00The Outstanding Journey: From The River To The Wine<div align="center" class="MsoNormal" style="margin: 26.25pt 0cm 3.75pt; text-align: center; vertical-align: baseline;">
<span style="color: #009594; font-family: Arial, sans-serif; font-size: 14pt;">Discovery Day</span></div>
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<span style="color: #009594; font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Wine Tour<o:p></o:p></span></div>
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<strong>In the heart of an authentic vineyard located at Bordeaux’s
doors, the Entre-deux-Mers wine region is a true vine ocean which offers
the whole range of Bordeaux’s wines. Here, our wine makers will share
with you their true passion of the product: unique encounters with
connoisseurs, moments of exchange and friendliness! You’ll be driven
through a great experience!</strong></div>
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<span lang="EN-US" style="font-family: "Times","serif"; font-size: 13.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">9.15 am: Meeting point with the guide at the Bordeaux Tourist Office <br />
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9.30 am: Minibus boarding<br />
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10.15 am: Visit of the <b><a href="http://www.boutes.com/" target="_blank">Boutes Cooperage</a></b> at Beychac et Caillau. You’ll
discover the cooper job in its different aspects: from the forest to the
barrel! You’ll then have a chance to get inside the craft!</span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5Q2SWKpz28R1Ai0wpJuLDanHD1f9B3EkQMFFzq1LCgCtPaSa1-FGSTpy2cReferPP5fvB6yewY86ttZyi4KW8Sb_TRfrFKVMsM3WjKeOlc9B_jeGLq7Hxb79ZWQBWYREpNVvmSJ1ELQ/s1600/Tonnellerie.BMP" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5Q2SWKpz28R1Ai0wpJuLDanHD1f9B3EkQMFFzq1LCgCtPaSa1-FGSTpy2cReferPP5fvB6yewY86ttZyi4KW8Sb_TRfrFKVMsM3WjKeOlc9B_jeGLq7Hxb79ZWQBWYREpNVvmSJ1ELQ/s320/Tonnellerie.BMP" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Times, serif; font-size: 17px; line-height: 19.9333343505859px; text-align: start;">Boutes Cooperage</span></td></tr>
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<span lang="EN-US" style="font-family: "Times","serif"; font-size: 13.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">12.00: Arrival at <b><a href="http://reignac.com/" target="_blank">Chateau de Reignac</a></b>. You’ll visit the garden of
fragrances and live a unique experience which will wake your senses up.
Installed close to the Gustave Eiffel hothouse, our delicate selection of
fruits and plants will charm you with its subtle and various aromas. This
playful promenade will allow you to improve your olfactory memory. <br /><br />
• Tasting of the chateau’s wines in the dovecote dating back to the 16th
century. It has been turned into a tower to welcome the tastings. <br />
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<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Times, serif; font-size: 17px; line-height: 19.9333343505859px; text-align: start;">Chateau de Reignac</span></td></tr>
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<br /><span lang="EN-US" style="font-family: "Times","serif"; font-size: 13.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">• Picnic lunch composed of fresh local specialties <br />
• Visit of the park and the hothouse designed by Gustave Eiffel<br />
• Visit of the wine warehouses combining traditional and modern techniques<br />
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3.45 pm: Departure to the Cavernes’s port.<br />
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<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Times, serif; font-size: 17px; line-height: 19.9333343505859px; text-align: start;">Cavernes’s Port</span></td></tr>
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<span lang="EN-US" style="font-family: "Times","serif"; font-size: 13.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">4.00 pm: You’ll board a launch and sail the Dordogne and Garonne rivers
until you reach Bordeaux. During the cruise, you’ll learn about the largest
estuary of all Europe enjoying the landscapes: the archipelago in permanent
move, the vines falling into the river, the square dipping net, the unique
ecosystem...<br />
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6.00 pm: Arrival along Bordeaux’s docks, at the pontoon of honor.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkT9eKjaGVexlEylKwYTMZZW9hL9O3MmDpqHCOYczjvKJKYZvyo_lc2jz220YMZ9N3DPtP2TOn4iyZyBnmtL9VDH1fN6GmmlidNiOAeEkyDsgkiK1OCmiZoYjOJvBeX7Vq1iWFFs8i2Yc/s1600/Quais+de+Bordeaux+-+Ponton+d%2527Honneur.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkT9eKjaGVexlEylKwYTMZZW9hL9O3MmDpqHCOYczjvKJKYZvyo_lc2jz220YMZ9N3DPtP2TOn4iyZyBnmtL9VDH1fN6GmmlidNiOAeEkyDsgkiK1OCmiZoYjOJvBeX7Vq1iWFFs8i2Yc/s320/Quais+de+Bordeaux+-+Ponton+d%2527Honneur.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Times, serif; font-size: 17px; line-height: 19.9333343505859px; text-align: start;">Bordeaux’s Docks</span></td></tr>
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<span lang="EN-US" style="font-family: "Times","serif"; font-size: 13.0pt; line-height: 115%; mso-ansi-language: EN-US;">This tour is organised by the <a href="http://www.entredeuxmers.com/" target="_blank">Entre-deux-Mers TouristOffice</a> with the Chateau de Reignac.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/00045079296435555281noreply@blogger.com0tag:blogger.com,1999:blog-838570526221411277.post-68576175257919838232015-03-18T16:06:00.000+01:002015-03-18T16:06:43.720+01:00A New Site for The Boutes Stave Yard<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-US" style="font-family: MyriadPro-SemiboldCond; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-SemiboldCond;">The staves used to make <a href="http://www.boutes.com/" target="_blank">Boutes</a>
barrels will now be manufactured in Buxières-les-Mines in the Allier, at a
larger site with better transport connections than the old facility in
Louroux-de-Bouble, in the same department. The fitting-out of the site and the
production areas will help to create optimal working conditions for employees.<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">The Boutes stave yard is entering
a new era. The old, cramped facilities at the current site in Louroux-de-Bouble
(Allier) will soon be consigned to the history books. After a lengthy search,
the group's management found a new, bigger and more suitable site in
Buxières-les-Mines. The new site is also located in the Allier, a department
that Boutes was keen to stay in due to its famous dense forests, including not
only the Tronçais but also the Marcenat and Grosbois. The new stave yard will
be operational from the end of the year. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">The management viewed several
different sites, but decided on the one in Buxières-les-Mines because of the benefits
it had to offer. These include an existing building, a tarmacked car park, easy
access to the site via good quality roads (even in snow or ice), a responsive
local authority and plenty of available land. The new site gives Boutes more
than 5 hectares to play with and will mainly be used for storing undressed
timber and rainwater tanks. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'We currently have enough undressed timber stored at
this site for a year's worth of production,' </span></i><span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">explains Eric Barthe, Managing Director
of Boutes. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'This wood
must be constantly sprayed with water to prevent it from splitting and to
protect it from wood-boring insects. We have therefore installed tanks to collect
and recycle rainwater.'<o:p></o:p></span></i></div>
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<span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">The undressed timber is constantly
sprayed with water. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'Spraying is carried out 24/7 from the end of March
through to mid-November,' </span></i><span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">explains Pascal Faroux, Boutes' Stave Production
Manager. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'To ensure
that we have sufficient volumes of water, the rainwater is recycled using a
closed circuit. The run-off from spraying is collected and transferred to a settling
tank. It then goes back into a storage tank before being sucked up to spray the
timber by automatically-controlled pumps fitted with a filtration system. If
one of the pumps breaks down, then the other will continue to function as
normal, meaning that spraying is not interrupted'. </span></i><span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">The two main tanks are similar in
size to Olympic swimming pools. Beside the tanks are four areas for storing
undressed timber that needs to be sprayed, which will stay there for between 8
and 12 months, as well as a stock of dry wood that is ready to be worked immediately.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">There are currently no specific
plans for one part of the site. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'It may be used to house our stave maturing facility,
which is currently located in Marcenat in the south of the Allier. We are not
ruling out the possibility of transferring this facility to Buxières,' </span></i><span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">explains Eric Barthe.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">The new Boutes stave yard has
larger facilities than those in Louroux-de-Bouble. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'We have extended the existing
production workshop from 800 m</span></i><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 6.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">2 </span></i><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">to 1,600 m</span></i><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 6.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">2</span></i><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">,' </span></i><span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">the Managing Director continues. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'This building
therefore offers more space and better working conditions by making it easier
to move between workstations and thanks to its insulation and the installation
of new machines. We wanted to reduce as much as possible the physical work done
by the 15 employees who were transferred from our old site, who have been
joined by two newly recruited members of staff.’<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span lang="EN-US" style="font-family: "MyriadPro-BoldCond","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-BoldCond;">MAKING WORK
EASIER WITH A CONVEYOR BELT<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">An ingenious system has been
installed to take quartered wood to the sawyers' workstations so that staff do
not have to carry it. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'This manual handling was difficult and dangerous,
particularly given that some of our employees are approaching retirement,' </span></i><span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">observes Pascal Faroux. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'We
therefore developed a kind of conveyor belt fitted with "drawers" for
transporting and distributing quartered wood. Employees who work with detail
saws will simply have to take the quartered wood they need from a drawer that
will come straight to their work table at exactly the right height.'<o:p></o:p></span></i></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">The Boutes stave yard in Buxières
also has a new 7 metre edger saw that removes sapwood and bark to leave only
the noble material. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'This tool has been specifically designed for staves
and has four blades – two fixed and two mobile,' </span></i><span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">explains Pascal Faroux. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'We also
have a new band resaw that splits the quartered wood for quicker, optimal
yield, as well as a log debarker. Thanks to this machine, only debarked wood
will come into the workshop, saving employees time and creating a safer working
environment.’<o:p></o:p></span></i></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">The overall layout of the site has
been designed to ensure that vehicles can move around it in a safe and logical
way. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'To the
south of the site, we have created an entrance specifically for the lorries
that deliver undressed timber in order to minimise the risk of accidents on the
road leading to the stave yard,' </span></i><span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">continues Pascal Faroux. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'These lorries go straight to
the wood storage areas. When the time comes to work the wood, the undressed
timber is then transferred into the nearby log splitters. Once they have been
made, the staves are transferred from the workshop to the loading area located
in the northern part of the site. The logistical arrangements are therefore
better than those in Louroux-de-Bouble, where the area in which vehicles could manoeuvre
was cramped and lorries would often get in one another's way.’<o:p></o:p></span></i></div>
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<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">In total, Boutes has invested more
than 3 million euros in this new site. With room to expand, plenty of space, good
transport connections and less manual labour required, the new stave yard has
many advantages over the one in Louroux-de-Bouble. </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'In addition to increasing our
production, we also wanted to provide our employees with optimal working
conditions,' </span></i><span lang="EN-US" style="font-family: MyriadPro-LightCond; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCond;">explains Eric Barthe, a view shared by Pascal Faroux, </span><i><span lang="EN-US" style="font-family: MyriadPro-LightCondIt; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: MyriadPro-LightCondIt;">'For me,
Buxières is a little piece of paradise in the middle of the forests!' The commune's
industrial zone is called 'La Croix du Chêne' (the oak cross), so it seems only
fitting that it is now home to a stave yard that works only with this noble
wood.</span></i><span lang="EN-US"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/00045079296435555281noreply@blogger.com0tag:blogger.com,1999:blog-838570526221411277.post-12791703444388747322014-10-23T16:12:00.000+02:002014-10-23T16:15:45.795+02:00Staves with the BOUTES quality guarantee<div style="text-align: justify;">
<b>Boutes now offers staves created from the same wood which we use to make our barrels, with an equally rigorous manufacturing process. A move towards diversification which is all about quality.</b></div>
<div style="text-align: justify;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUksz49QY-pjVuS7xgiX6XG9eo8ORwIGvut-5y_-Qw1v5x6BbKKF7nbxGqy_-Bp8OjjQI-O5uabYWoLFpvTxCSQc6ufrM8ECohQCfr9MuNAkk5wLpmxv7E_vg31885TNGEsbN2X_-xt0/s1600/staves-14.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUksz49QY-pjVuS7xgiX6XG9eo8ORwIGvut-5y_-Qw1v5x6BbKKF7nbxGqy_-Bp8OjjQI-O5uabYWoLFpvTxCSQc6ufrM8ECohQCfr9MuNAkk5wLpmxv7E_vg31885TNGEsbN2X_-xt0/s1600/staves-14.jpg" height="233" width="320" /></a></div>
<div style="text-align: justify;">
A new product has recently been added to the <a href="http://www.boutes.com/" target="_blank">Boutes</a> range: staves, produced to the same rigorous criteria as our branded barrels. <i>“Our aim is not to compete with the major players who have been trading in this sort of alternative product for a long time, and in great quantities”</i>, explains Julien Ségura, Director of Sales and Marketing at Boutes. <i>“In developing our range of staves, our aim was to meet the demands of some of our international customers, who were very satisfied with the organoleptic properties of our barrels and wanted to find these same qualities in products used in the production of wines which are not barrel-matured.”</i></div>
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<div style="text-align: justify;">
<a href="http://www.boutes.com/en/produits/gamme/staves/" target="_blank">Boutes Staves</a> are in no way inferior to the familiar Boutes quality standard. <i>“We drew upon our experience and expertise as coopers to develop a range of staves which shouldn't be considered as ‘alternative products’”</i>, continues Julien Ségura. <i>“but rather as cooperage accessories. This diversification allows us to promote the reputation of a high-quality primary material which we already possess. Of all the ‘alternative’ products, staves are those which are most similar to our barrels in terms of the quality of the wood, and that’s why they are the only such product that we offer.”</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: justify;">
The timber used to produce Boutes staves is exactly the same as that which goes to make our barrels. In both cases, their quality is the result of a rigorous selection policy. Produced from the stavewood-standard timber used in barrel-making, our staves are dried and matured in the open air for a period of 6 to 24 months.</div>
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<div style="text-align: justify;">
In order to ensure the consistency of the desired aromatic profile, we toast our staves in an infra-red heat tunnel, and not in a traditional oven. We can thus offer various levels of toast. As Julien Ségura explains: <i>“Varying the speed at which the staves pass through the tunnel, and the intensity of the infra-red waves, allows us to create a product which corresponds very precisely to the client’s wishes.”</i></div>
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<i><br /></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Zig0Je1DVxv4uawovBYOLx2HVyfky0UZCM51ls3Sj6wUFHHI_7rzhyphenhyphenJs-qACKKAofzPScq8IGRszndi6TAATlp_-x8YC_lQqdB8i0l8OI_FZZjVIBWzjcN0B53gqWu3Pwqru6mauT-A/s1600/staves-09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Zig0Je1DVxv4uawovBYOLx2HVyfky0UZCM51ls3Sj6wUFHHI_7rzhyphenhyphenJs-qACKKAofzPScq8IGRszndi6TAATlp_-x8YC_lQqdB8i0l8OI_FZZjVIBWzjcN0B53gqWu3Pwqru6mauT-A/s1600/staves-09.jpg" height="145" width="200" /></a></div>
<div style="text-align: center;">
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<div style="text-align: justify;">
<a href="http://www.boutes.com/en/content/pdf/staves.pdf" target="_blank">Boutes Staves</a> measure 95 cm by 5 cm, with a thickness of 1 cm. They are delivered in thermo-sealed packs of 22. Each packet represents a total contact surface area of 2.5 m², with each packet providing enough staves for 1.3 barrels.</div>
<br />
<div style="text-align: justify;">
Using staves in the maturing of wine is, of course, not the same as authentic barrel-maturing. Staves do not allow for such a precise oxygenation, but they do have a genuine effect on the aromatic complexity, volume and structure of a wine. This type of product is aimed at types of wine not usually matured in barrels. The biggest markets for staves are the USA and southern hemisphere wine producers, such as Australia, South Africa and New-Zealand. But this practice has been making some progress in France since the regulations governing wine-making were modified to allow the use of staves under certain conditions. In any case, the use of this type of product in wine-making is always subject to the legislation in force in your country and region of production!</div>
Anonymoushttp://www.blogger.com/profile/00045079296435555281noreply@blogger.com0tag:blogger.com,1999:blog-838570526221411277.post-44447582018024287372014-10-16T17:28:00.000+02:002014-10-16T17:28:08.158+02:00ISO 14 001: Boutes committed to reinforce safety<div style="text-align: justify;">
<b>Boutes’ ISO 14 001 certification was renewed last December. But this is no reason for us to be complacent. This quality process has to be one of continual improvement. Managers at Boutes have taken the initiative to include an entire section on employee safety in the certification.</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>In January 2010 <a href="http://www.boutes.com/" target="_blank">Boutes</a> was certified to ISO 14001 environmental management standard. Last December, this certification was renewed, to the satisfaction of both the managers and the staff, but the process does not stop there, far from it! “We have to maintain this certification, we have to continue to motivate the staff, and improve our environmental management still further”, explained Julien Ségura,commercial and marketing manager, especially as the managers have now decided to add a new section to the certification, based on employee safety.</i></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bLmJ4ZQUa9P0-gYprBlFPKftNtwHryyy4vvR18r7smPzcVeq7HM66zVgM9nlfUhxbTThfBvV4UcEPb2Zox4JjVmND3Xa3WyBZ9bNy8kQvnRw6iyrvpXkfr9Dxu9sKZyT6PCYG18dN4I/s1600/iso14001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bLmJ4ZQUa9P0-gYprBlFPKftNtwHryyy4vvR18r7smPzcVeq7HM66zVgM9nlfUhxbTThfBvV4UcEPb2Zox4JjVmND3Xa3WyBZ9bNy8kQvnRw6iyrvpXkfr9Dxu9sKZyT6PCYG18dN4I/s1600/iso14001.jpg" height="238" width="320" /></a></div>
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<div style="text-align: justify;">
“This is not a requirement of standard ISO 14 001, but we believe that it is important, in addition to environmental safety, to add further commitments in terms of human safety, like ensuring that work is not too physically demanding, for example. We did not want to restrict ourselves just to the minimum required by the law or by the standard.” The company decided to work closely with the taff to identify existing risks and look for ways of coping with them. Every Wednesday, over a period of one and a half months, all the employees, including the administrative staff, worked together in small groups. “The employees were certainly best placed to come up with solutions for coping with risks”, observed Julien Ségura. “This is the main strength of the company’s plan. The employees really put a lot of work into this”, pointed out Philippe Trouvé, head of quality, safety and environment. “It is true that on a subject like this we have to consult with the employees: they are the ones who have experienced back problems, tendonitis, injuries from iron filings, for example.”</div>
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<div style="text-align: justify;">
Current regulations state that it is compulsory to produce a single risk assessment document, which should be revised every year, and updated whenever necessary, if new machines or new processes are introduced. When the employees met together in their working groups they checked the risks that had been identified for each work station and assessed the dangers according to their frequency and their seriousness. They also proposed solutions, “for example, a safety chain to prevent the temporary hoop that is put round the barrel from opening suddenly during toasting, fastened quite simply with a pin”, noted the quality manager. The employees’suggestions were then studied by the managers. For the time being, a decision has been taken to build a loading platform. “This represents an investment of 20,000 to 30,000 euros. We do not have a safe platform for loading barrels into the containers. Loading is carried out at three levels, and can be at a height of as much as 4 metres, so there is a considerable risk that a barrel could fall onto the employee, even though very specific instructions about good loading practice are provided.”</div>
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<div style="text-align: justify;">
The safety element that Boutes has included in its ISO 14 001 certification also covers other points, like maintaining machines in perfect working order and standard compliant, checking electrical circuits regularly, fire prevention measures (thermography, drills), etc.</div>
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<br /></div>
<div style="text-align: justify;">
“This entire process represents a major improvement, and one which is of great benefit to the company and the staff”, summed up Julien Ségura. This entire operation and all the resources that the cooperage has put in place to meet the general requirements of standard ISO 14 001 will be considered during our “practice” audit planned for next autumn, two months before the annual compliance audit carried out by the Afnor group. To date, Boutes is the first cooperage in France to have obtained this international certification, which demonstrates our total commitment to respect for the environment and also, from now on, to maximum safety at work.</div>
Anonymoushttp://www.blogger.com/profile/00045079296435555281noreply@blogger.com0tag:blogger.com,1999:blog-838570526221411277.post-86851718327608232442014-03-14T16:28:00.001+01:002014-03-14T16:28:43.875+01:00Solutions under scrutiny to remedy cracking<blockquote class="tr_bq">
Expertise and Experience</blockquote>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVvywGnwoKXreXGGUv2wxdlofdYsRDYJ868zysAA3Pz-xbeYeBZQUSsqpkZjMeXM_5jxForDQPgcJmIbnTc8-LlIGpMpengK4RxCxTHKAfn5dLv45hewdzB2QP4XqjefQy3l83m1A-PE/s1600/Crackingg.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVvywGnwoKXreXGGUv2wxdlofdYsRDYJ868zysAA3Pz-xbeYeBZQUSsqpkZjMeXM_5jxForDQPgcJmIbnTc8-LlIGpMpengK4RxCxTHKAfn5dLv45hewdzB2QP4XqjefQy3l83m1A-PE/s1600/Crackingg.jpg" height="277" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Cracking</b></td></tr>
</tbody></table>
What can be done to fight against the risk of cracking that is always a possibility on barrels? <a href="http://www.boutes.com/"><b>The Boutes cooperage</b></a> is giving the problem its full attention and a number of possible responses are being tested out in the workshop. Cracking is a well-known phenomenon in all companies working in cooperage. “Wood is a living material and can always hold some surprises. The term cracking refers to the micro-cracks that appear in the most curved part of the barrel, the bulge, where the wood is under the greatest strain, especially around the bung-hole. They can appear visibly during production of the barrel or may be impossible to detect. It sometimes happens that cracking only occurs after one or two years,” explains Boutes Director Eric Besson. “The problem can even cause the stave to snap, although that is rather rare.” “Rather than having to deal with the problem once the barrel is on the client’s premises, we prefer to address it at its source.” <a href="https://www.youtube.com/watch?v=A9RWDqF0xvw"><b>Pre-toasting</b></a> using an oak-wood brazier, over which the future barrel is placed, makes it possible to bend the staves. Cracking can affect all barrels, especially those with lighter toasting to allow the terroir and fruit to express themselves to the full in the wine aged in them. “This milder toast tends to leave the wood under greater tension and stress. Putting in the wine can then create further strain and a risk of cracking,” notes Philippe Trouvé, Quality, Safety and Environment Manager <a href="http://www.boutes.com/"><b>at Boutes</b></a>. “We are working on this problem to eliminate the risk, while keeping our toasting profiles and the typical character of our barrels, like the <a href="http://www.boutes.com/fr/produits/gamme/barrique-grande-reserve/"><b>Grande Réserve</b></a>.” The cooperage has already taken measures in recent years to combat cracking. In terms of hygrometry, the staves of the barrel must not exceed a rate of 16%. “We also make sure that we do not exceed a width of 10.5cm for the stave with the bung-hole in it. The wider the stave, the higher the risk of micro-cracks, because the strain on the stave is all the greater,” points out Eric Besson. “To drill the bung-hole, we use a tool that goes more gently on the wood fibres, and to ‘cauterise’ the rim of the hole, we have had a machine specially made, that burns and evens out the area all at the same time, applying a backwards and forwards movement.”<br />
<br />
<b>Use of Lids</b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaYhFPO7SptIvO2aDThtTcQH1WhVpH22hfP7p_brPDDvKnsx0gyekfrV80JZJdtfQQHfqJi8CBcKhSW9LojS-d67uTavOCuKOemZm4hqtMdJjuW0KqAu8Az9EH1jipn66m0sKWU5wMvE/s1600/cracking.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Cracking" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaYhFPO7SptIvO2aDThtTcQH1WhVpH22hfP7p_brPDDvKnsx0gyekfrV80JZJdtfQQHfqJi8CBcKhSW9LojS-d67uTavOCuKOemZm4hqtMdJjuW0KqAu8Az9EH1jipn66m0sKWU5wMvE/s1600/cracking.jpg" height="320" title="Cracking" width="278" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Cracking on the bung-hole</b></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Another technique is also being tested at the cooperage: placing lids on the barrels. “After toasting, the barrel is left to stand. Its internal temperature remains high, so the heat passes through the wood and is also released via the open top, the ‘head’ of the barrel,” explains Philippe Trouvé. “By placing a wooden lid over the ‘head’ of the barrel, we force the heat to remain concentrated inside the barrel and escape slowly through the staves. The shaping of the barrel under the effect of the heat can thus be extended, thereby reducing the strain on the wood.” “The idea is to make the barrels more supple before they are trimmed by machine,” adds Eric Besson. Test protocols have been devised, with the barrels being placed under lids for various periods of time. Measurements are then taken to assess the risk of cracking. “We have created instruction sheets for these manufacturing inspection procedures,” explains Delphine Hubert. “Several hours after toasting, once the barrels are cold and arrive at the workstation where the ends are fitted, their head perimeters are measured. Each model of barrel has its perimeter. The measurements are taken on the ‘closed’ barrels, with their four working hoops,and then the same measurements are repeated with the barrels ‘open,’ meaning without the upper hoops.” "Once the hoops have been removed from the upper part, the barrel opens out slightly, as the wood tends to straighten out and return to its initial shape,” explains Philippe Trouvé. “The difference between the perimeter of the ‘closed barrel’ and that of the ‘open barrel’ must not exceed 8 centimetres. “Above this threshold, we consider that there is a risk of cracking,” says the Quality Manager. Series of tests will be conducted on the whole range of Boutes barrels. Their results will then be analysed to determine the right balance between the open and closed barrel perimeters, and the duration and characteristics of the toasting.Anonymoushttp://www.blogger.com/profile/00045079296435555281noreply@blogger.com0