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baking+biscuit international 05-2009:

published in September 2009
 

From the content:
+ AZO: Optimized process
+ Technical trend: Unconventional ways of baking
+ IBA 2009: Global world of baking
+ Research: Improvement of rye baked goods

Download the table of contents here.

Selected features for download

01 title 01 title 113.8 kB
03 editorial 03 editorial 86.8 kB
04 content 04 content 106.3 kB
06 news 06 news 458.4 kB
12 strong-brands-strong-group 12 strong-brands-strong-group 232.1 kB
16 optimized-process 16 optimized-process 257.0 kB
20 baking-with-electromagnetic-waves 20 baking-with-electromagnetic-waves 251.7 kB
24 active-bread-cooling 24 active-bread-cooling 492.5 kB
28 comprehensive-energy-concept 28 comprehensive-energy-concept 112.2 kB
30 progress-in-detail 30 progress-in-detail 150.0 kB
32 a-true-believer 32 a-true-believer 274.8 kB
36 welcome-to-germany 36 welcome-to-germany 390.4 kB
38 view-on-selected-exhibitors 38 view-on-selected-exhibitors 1,075.4 kB
56 german-bakery-market-winners-and-losers 56 german-bakery-market-winners-and-losers 318.3 kB
62-pizza-at-iba 62-pizza-at-iba 184.9 kB
64 emotional-return 64 emotional-return 219.6 kB
68 tradition-and-innovation 68 tradition-and-innovation 1,355.3 kB
72 fit-and-fun-cream 72 fit-and-fun-cream 165.1 kB
74 good-pedigree 74 good-pedigree 119.5 kB
76 request-for-versatility 76 request-for-versatility 155.6 kB
78 protein-cross-linking 78 protein-cross-linking 359.7 kB
83 fairs-2010 83 fairs-2010 139.1 kB

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