baking+biscuit international 01-2009

baking+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

 

01 Title (60.1 KiB)
02 Editorial (156.6 KiB)
04 Content (54.1 KiB)
05 News (532.9 KiB)
14 The seam in the right position (331.9 KiB)
18 Flexibility plus performance (264.0 KiB)
22 Master of the knife (455.0 KiB)
26 Market changes in Poland (1.3 MiB)
32 Emerging markets (145.2 KiB)
34 Gluten-free sourdough starter and products (279.2 KiB)
38 Development of gluten-free cereal products (221.0 KiB)
42 Unity is strength (134.7 KiB)
44 Abundant almond crop in California (138.5 KiB)
46 Freshness is obligatory (154.7 KiB)
50 The little professional (240.0 KiB)
52 Cold times (261.9 KiB)
56 We love what we do (244.3 KiB)

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