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baking+biscuit international 04-2008:

published in August 2008
 
From the content:
+ Technical Trend: Novel convection oven
+ Industry insight: Belting at its best
+ Production: Brioche for Europe
+ Nutrition: Low salt bread

 

Download the table of contents as PDF here.

Selected features for download

01 Title 01 Title 127.5 kB
02 Editorial 02 Editorial 711.1 kB
04 Content 04 Content 281.0 kB
06 News 06 News 718.2 kB
10 Resembling a giant convection oven 10 Resembling a giant convection oven 718.2 kB
14 Lets grow 14 Lets grow 489.4 kB
18 Partner in Belting 18 Partner in Belting 879.5 kB
24 New paths 24 New paths 604.3 kB
28 Durability saves money 28 Durability saves money 213.3 kB
30 News 30 News 207.0 kB
32 Special service agency 32 Special service agency 289.7 kB
34 Moving on 34 Moving on 234.6 kB
36 Slim line 36 Slim line 222.2 kB
38 Brioche for Europe 38 Brioche for Europe 575.6 kB
42 interpack 2008 review 42 interpack 2008 review 203.5 kB
44 Environmental balance of baked goods 44 Environmental balance of baked goods 217.9 kB
46 Cream fillings 46 Cream fillings 159.4 kB
48 People 48 People 234.6 kB
50 Airy design 50 Airy design 260.5 kB
56 Preventing rope spoilage 56 Preventing rope spoilage 235.1 kB
58 Focus on dietary fiber 58 Focus on dietary fiber 295.6 kB
61 New products 61 New products 75.0 kB
62 Low salt bread 62 Low salt bread 1,297.0 kB

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