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sweet baking 2012-01sweet baking 01-2012:

A supplement of baking+biscuit international 02-2012
 

From the content:
+ Almonds - a top choice ingedient
+ From zero to automation
+ Short pastry wrapper
+ New insights in 3-MCPD

From 2011, the supplement "sweet baking" has been published twice a year in addition to our specialist magazine baking+biscuit international. We would love to know your opinions on the new magazine.

Now that the third issue of sweet baking has been published, we would like to know the following. Have you


Does this apply to all issues?


How would you like sweet baking to continue?


.

Which topics are you particularly interested in?




Please provide us with information about yourself:





The main product groups, in which your company is involved:

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