Recipes for quality and success

Bake in Paris

Paris is always worth a visit – especially next spring: Europain is inviting you to an exchange from 3rd to 6th February in Villepinte, just north of the city.

Much more than just donuts

Kuchen-Peter Backwaren GmbH from the Austrian Hagenbrunn started a new production line with G/BT processing technology for high-quality bread at market-driven prices in 2017.

Reciprocal relationships

Optimization of process and product by manipulating the dough production though reaction-chemical correlations in baking technology.

On processes and perspectives

Bühler AG's workshop "Industrial bakery production" provided an overview of the world of baking technology and was organized in cooperation with the consortium for cereal research.

Small amount, great effect

A seminar, held by AGF in Detmold for two days in august, dealt with the effect of enzymes in baked goods in theory and practice.