Editorial | ||
ab S. 3 | Good Opportunities(nmj) | Artikel als PDF kaufen |
Market + Industry | ||
ab S. 5 | Griesson - de Beukelaer moves from Kempen to Kahla(nmj) | Artikel als PDF kaufen |
Background information | ||
ab S. 6 | Eat more breadThe EU supports break marketing with funding. AIBI Secretary General Susanne Döring explains how to attain this.(Waclawek. Dirk) | Artikel als PDF kaufen |
ab S. 8 | The European bread marketA study undertaken by market research company Gira examines consumer habits in EU countries.(Waclawek. Dirk) | Artikel als PDF kaufen |
ab S. 10 | Rye is in their bloodThere are many extremes in Finland. Not only in regards to the weather, this holds true for baked goods producers as well. Besides some very small ones, there are two extremely big ones.(Orfert, Lukas) | Artikel als PDF kaufen |
ab S. 14 | Between Berlin and MoscowPoles traditionally eat a lot of artisan bread, but in recent years the trend has been downwards. In contrast, however, the business of large-scale bakers is growing - especially in exports.(Orfert, Lukas) | Artikel als PDF kaufen |
ab S. 18 | Better doughsThe potential for oxygen impregnation of bulk water for dough production.(Lösche, Prof. Dr. Klaus) | Artikel als PDF kaufen |
Planning | ||
ab S. 24 | Integral planning with BIMSuccessful bakeries pay great attention to the planning of buildings and are constantly optimising their processes. To achieve this, they select planners who work with state-of-the-art digital planning tools, namely Building Information Modeling (BIM).(Trautwein, Michael) | Artikel als PDF kaufen |
Processing | ||
ab S. 28 | Efficient doughnut productionThe production costs of bakery products play a huge role in the industrial processing of all doughnut varieties, including Berliners. Therefore, the objective is a fullyautomated, highly efficient production combined with ever higher quality.(Carree, Jennifer) | Artikel als PDF kaufen |
Baking | ||
ab S. 32 | Tailormade margarine and moreFats and margarines are amongst the most important raw materials in the bakery. This article is intended to provide help in drawing conclusions about technical baking properties from the most common indicator values for fats.(Guckenberger, Peter) | Artikel als PDF kaufen |