Backtechnik Europe

Ausgabe 01/2016

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Market + Industry
ab S. 5
UK: Allied Bakeries reports sales increases, but stlll under price pressure
(nmj)
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ab S. 8
Riding the crest of the Chia craze
“Super seeds” such as Chia may be a hyped commodity, but they enable the food industry to meet consumer demands for a healthy diet and lower the pressure on margins.
(Runge, Karsten)
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Trade Fair
ab S. 12
The new Europain
New date, new product sectors, new structure. The Europain, which takes place from 5 to 9 February 2016 in Paris, is introducing lots of changes.
(Waclawek, Dirk)
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Kneading Technique
ab S. 14
Highest level of sensitivity required
The quality of bakery products depends greatly on how the dough is kneaded. So what are the advantages of batch kneading and continuous kneading?
(Boss, Thomas)
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Baking
ab S. 20
Bread rolls
Grain Holding uses König’s first PU Integral oven in Russia to bake small baked goods in its Kostroma plant.
(Vogelpohl, Gregor)
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Soft Skills
ab S. 26
Exchanging heat
Industrial waste heat recovery at the Meyer zu Venne wafer bakery. Founded 1949, Meyer zu Venne holds a unique head-start in terms of skills and expertise.
(Höhner, Vera)
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