baking+biscuit international 02-2018

baking+biscuit international 02-2018:

published in March 2018

From the content:
Panificio Italiano bakery: Baked to Perfection
Pappert Bakery: Artisan work and automation
Swiss special: Market reports from Switzerland

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A preview of baking+biscuit international

Don’t miss a single issue. Use our free baking+biscuit international preview. Simply enter your E-mail address here, and with each new issue you will receive an overview of all the magazine’s topics.