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tl_files/f2m-media/images/heftmini/bbi/bbi-2009-01.jpgbaking+biscuit international 01-2009:

published in February 2009
 
From the content:
+ Industry Insight: Cutting solutions
+ Market information: Poland
+ Gluten-free: Sourdough and finished products
+ Technical trends: In-store baking  ovens

 

Selected features for download

01 Title 01 Title 2012-01-26 | 60.1 kB
02 Editorial 02 Editorial 2012-01-26 | 156.6 kB
04 Content 04 Content 2012-01-26 | 54.1 kB
05 News 05 News 2012-01-26 | 532.9 kB
14 The seam in the right position 14 The seam in the right position 2012-01-26 | 331.9 kB
18 Flexibility plus performance 18 Flexibility plus performance 2012-01-26 | 264.0 kB
22 Master of the knife 22 Master of the knife 2012-01-26 | 455.0 kB
26 Market changes in Poland 26 Market changes in Poland 2012-01-26 | 1,290.9 kB
32 Emerging markets 32 Emerging markets 2012-01-26 | 145.2 kB
34 Gluten-free sourdough starter and products 34 Gluten-free sourdough starter and products 2012-01-26 | 279.2 kB
38 Development of gluten-free cereal products 38 Development of gluten-free cereal products 2012-01-26 | 221.0 kB
42 Unity is strength 42 Unity is strength 2012-01-26 | 134.7 kB
44 Abundant almond crop in California 44 Abundant almond crop in California 2012-01-26 | 138.5 kB
46 Freshness is obligatory 46 Freshness is obligatory 2012-01-26 | 154.7 kB
50 The little professional 50 The little professional 2012-01-26 | 240.0 kB
52 Cold times 52 Cold times 2012-01-26 | 261.9 kB
56 We love what we do 56 We love what we do 2012-01-26 | 244.3 kB

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