baking+biscuit international 03-2012

baking+biscuit international 03-2012:

published in June 2012
 

From the content:
+ Stuyver's - a Canadian bakery: Multiple choices
+ Miwe Interview: System business ahead
+ Packaging: Chilled fresh pizzas
+ Research: Dough development

2012-03 01 Title (63.1 KiB)
2012-03 02 Editorial (266.6 KiB)
2012-03 04 Content (76.0 KiB)
2012-03 05 News (229.4 KiB)
2012-03 08 iba is coming (116.6 KiB)
2012-03 10 Improved mixing (284.3 KiB)
2012-03 12 Multiple Choice (559.1 KiB)

Additional information about the article can be found on the following pages:

2012-03 18 Chilled is the new freshness (353.8 KiB)

Additional information about the article can be found on the following pages:

2012-03 22 Culinary control (135.7 KiB)
2012-03 24 Automation for Africa (207.5 KiB)
2012-03 26 Multi-tasking (542.8 KiB)
2012-03 30 Short throughput times (271.4 KiB)
2012-03 32 Aiming at high quality (400.4 KiB)
2012-03 36 Logical logistics (356.0 KiB)
2012-03 40 Influences on dough development (1.3 MiB)
2012-03 44 A successful store baker in Poland (478.4 KiB)
2012-03 48 System business (220.6 KiB)
2012-03 52 From vegetables to baked goods (218.0 KiB)
2012-03 56 Tradition and modernity (413.1 KiB)

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