baking+biscuit international 01-2008

baking+biscuit international 01-2008:

published in February 2008
 
From the content:
+ Oven: Double Action
+ Corporately Candid: The secret of dough technology
+ Europain: Ecole française
+ Interpack: First preview
01 Title (54.3 KiB)
02 Editorial (217.9 KiB)
04 Content (68.7 KiB)
05 News (236.5 KiB)
10 American products made in Belgium (468.2 KiB)
14 A new mill for Pfahnl (134.6 KiB)
16 Best of both heating systems (93.5 KiB)
18 Expansion in Saudi Arabia (141.5 KiB)
20 Wide range of possibilities (234.4 KiB)
24 Never underestimate dough technology (165.0 KiB)
28 Friendly to the environment (227.7 KiB)
32 Non-sticky fondant (269.5 KiB)
36 Topicality and Ecole francaise (153.7 KiB)
40 Fairs and Exhibitions (141.8 KiB)
42 British love affair with baguttes (236.7 KiB)
45 Swiss made conveying (101.2 KiB)
46 Move it safely (96.1 KiB)
48 Taste meets functionality (215.7 KiB)
51 New in-store oven (68.8 KiB)
52 Interpack-The best ever (1.1 MiB)

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