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baking+biscuit international 02-2012

baking+biscuit international 02-2012:

published in April 2012
 

From the content:
+ GBT: Smart solutions
+ Mecatherm: Toast and more
+ AZO: Cyclone screening technology
+ Science: Rye needs research

2012-02 01 Title (79.3 KiB)
2012-02 02 Editorial (328.9 KiB)
2012-02 04 Content (75.2 KiB)
2012-02 05 News (275.2 KiB)
2012-02 08 Avoiding shear forces (215.8 KiB)
2012-02 10 Toast and more (308.7 KiB)
2012-02 14 Different sterilisation methods for dough proofing carrier hygiene (1.4 MiB)
2012-02 20 A journey towards industry (165.8 KiB)
2012-02 22 Cyclone screening technology ensures the quality of baked goods (419.1 KiB)
2012-02 26 On the Path to Quality (77.3 KiB)
2012-02 28 Mini-palmiers on a grand scale (605.4 KiB)
2012-02 32 Rye needs research (202.8 KiB)
2012-02 34 Exploring new pathways (282.7 KiB)
2012-02 38 Niche providers (216.9 KiB)
2012-02 40 The new food information regulation (69.7 KiB)
2012-02 42 Czech nibbles (320.2 KiB)
2012-02 46 Organic pretzel pioneer (141.7 KiB)
2012-02 48 The in-store bakery principle (678.0 KiB)

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