baking+biscuit international 02-2013

baking+biscuit international 02-2013:

published in April 2013

From the content:
+ Croissants: From production into the shop
+ Esteve Interview: Focus on customer's support
+ Poulaillon: The concept of specialization
+ Research: Effect of preliminary stages on rye bread

2013-02 01 Title (88.0 KiB)

2013-02 02 Editorial (430.4 KiB)

2013-02 04 Content (96.3 KiB)

2013-02 05 News (439.5 KiB)

2013-02 08 The clown laughs forever (583.7 KiB)

2013-02 12 Minis from the multifunctional plant (889.0 KiB)

2013-02 16 New generation croissant line (258.5 KiB)

2013-02 18 Precise coiling (287.0 KiB)

2013-02 20 With eagle eyes against contaminants (822.4 KiB)

2013-02 24 Efficiency with high standards (982.3 KiB)

2013-02 28 French touch (126.7 KiB)

2013-02 30 Yamazaki worldwide (606.4 KiB)

2013-02 32 The consumer of today and tomorrw (204.7 KiB)

2013-02 34 Salt reduction with sodium chloride (559.3 KiB)

2013-02 36 Mash scald or cold soak (209.3 KiB)

2013-02 40 Focus on flexible ovens (234.7 KiB)

2013-02 42 Two ovens for every dayli (236.6 KiB)

2013-02 44 Courage to invest (317.0 KiB)

2013-02 46 Rank and name (240.4 KiB)

2013-02 50 A source of technical competence (455.8 KiB)

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