Content | ||
ab S. 2 | Content(nmj) | Artikel als PDF kaufen |
Editorial | ||
ab S. 3 | Editorial(nmj) | Artikel als PDF kaufen |
Trade fair | ||
ab S. 4 | iba(nmj) | Artikel als PDF kaufen |
ab S. 6 | International Trade Fairs 2018 Overview(nmj) | Artikel als PDF kaufen |
ab S. 8 | Modern Bakery 2018(nmj) | Artikel als PDF kaufen |
ab S. 12 | Modern Bakery News(nmj) | Artikel als PDF kaufen |
Raw materials/Weighing | ||
ab S. 14 | Fast, accurate flour checkBrabender has developed a new method, the Rapid Flour Check, for measuring its own GlutoPeak. The values from this correlate well with other flour key figures.(Schütter, Stefan) | Artikel als PDF kaufen |
ab S. 16 | Professional release agentsDuring processing, baking and cutting, release agents are indispensable. But which product is the right one?(Schütter, Stefan) | Artikel als PDF kaufen |
Report | ||
ab S. 18 | Much More than just DonutsKuchen-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(Schütter, Stefan) | Artikel als PDF kaufen |
Baking | ||
ab S. 24 | Bavarian pioneerThe Bakery Stumhofer from Chieming uses the first two thermooel-heated rack-ovens of Heuft for baking.(Schütter, Stefan) | Artikel als PDF kaufen |
New technologies | ||
ab S. 28 | The Extra for pastriesVacuum conditioning greatly improves the quality and crispness of many pastries, from bread and special buns to filled pastry products.(Schütter, Stefan) | Artikel als PDF kaufen |
ab S. 30 | Optimising the ProductionKönig, the Austrian bakery machine manufacturer, and Cetravac, the Swiss provider of vacuum technology, are opting for collaboration. Working together will bring together their different areas of expertise.(Kneidinger, Julia) | Artikel als PDF kaufen |
