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VERSION:2.0
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NAME:Field\, mill & fermentation: Closing the circle of the Artisan Bakery 
 [iba 2023]
X-WR-CALNAME:Field\, mill & fermentation: Closing the circle of the Artisan
  Bakery [iba 2023]
BEGIN:VTIMEZONE
TZID:Europe/Berlin
BEGIN:DAYLIGHT
DTSTART:20230326T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0200
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BEGIN:STANDARD
DTSTART:20231029T030000
TZOFFSETFROM:+0200
TZOFFSETTO:+0100
END:STANDARD
BEGIN:DAYLIGHT
DTSTART:20240331T020000
TZOFFSETFROM:+0100
TZOFFSETTO:+0200
END:DAYLIGHT
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BEGIN:VTIMEZONE
TZID:UTC
BEGIN:STANDARD
DTSTART:20250708T235607
TZOFFSETFROM:+0000
TZOFFSETTO:+0000
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BEGIN:VEVENT
UID:69d1a5177da96
DTSTAMP:20260404T235607Z
DTSTART;TZID=Europe/Berlin:20231024T163000
DTEND;TZID=Europe/Berlin:20231024T165500
SUMMARY:Field\, mill & fermentation: Closing the circle of the Artisan Bake
 ry [iba 2023]
DESCRIPTION:https://universe.iba-tradefair.com/index.php/en/e/field-mill-fe
 rmentation-closing-the-circle-of-the-artisan-bakery.40503\n\nJordi Morera 
 will talk about challenges and trends in our sector\, on which he will giv
 e you his perspective.
LOCATION:B1 / 567
END:VEVENT
END:VCALENDAR