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baking+biscuit international 05-2008:

published in September 2008
 
From the content:
+Market: Private labels in Europe
+Ingredients: Water in baking processes
+Information technology: Data warehouse system
+Legislation: Health claims and their implications

 

Download the table of contents as PDF here.

Selected features for download

01 Title 01 Title 52.4 kB
02 Editorial 02 Editorial 256.7 kB
04 Content 04 Content 66.4 kB
05 News 05 News 157.6 kB
08 The French American 08 The French American 274.2 kB
12 Functional bread 12 Functional bread 241.5 kB
16 Private labels on the increase 16 Private labels on the increase 169.2 kB
22 Triumvirate 22 Triumvirate 110.0 kB
24 Craft baking with high automation 24 Craft baking with high automation 196.8 kB
28 Reclosable without wire 28 Reclosable without wire 362.4 kB
34 Hanseatic accolade 34 Hanseatic accolade 233.0 kB
38 Clear alignment 38 Clear alignment 244.8 kB
42 Water a special ingredient in baking 42 Water a special ingredient in baking 208.6 kB
46 Enzymes-magical proteins 46 Enzymes-magical proteins 231.5 kB
50 Structure instead of overkill 50 Structure instead of overkill 185.0 kB
52 From diversity to unity 52 From diversity to unity 132.9 kB
54 Think big start small 54 Think big start small 97.0 kB
56 SAP solutions for the bakery trade 56 SAP solutions for the bakery trade 132.0 kB
58 Logistics as an integrated process 58 Logistics as an integrated process 109.2 kB
60 Health and wellness 60 Health and wellness 111.3 kB
62 Critical considerations 62 Critical considerations 944.4 kB

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