Backtechnik Europe

Ausgabe 05/2019

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Editorial
ab S. 3
Novel Technologies
(nmj)
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Market + Industry
ab S. 4
AMF Bakery Systems welcomed Guillaume Joly
(nmj)
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Special topic
ab S. 8
Technology for product diversity: The new crunch
Lab extrusion for recipe and product development.
(Foerster, Julian)
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Processing
ab S. 12
Novel technologies in proofing wheat dough
The impact of CO2 on process and product qualities.
(Lösche, Prof. Dr. Klaus)
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Trade Fair
ab S. 16
America’s biggest celebrates its birthday
IBIE has several reasons to celebrate at this year’s event as it is celebrating both its 100th anniversary and also a new partnership with iba.
(Orfert, Lukas)
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