Editorial | ||
ab S. 3 | More clean label, more organic(nmj) | Artikel als PDF kaufen |
Market + Industry | ||
ab S. 4 | Lidl Switzerland cooperates with artisan bakers(nmj) | Artikel als PDF kaufen |
Background information | ||
ab S. 8 | Sourdough 2.0Happily sourdoughs are again playing a more important role in production practice along with the interesting current trends of more sustainability, more digestibility, more clean label and more organic.(Schütter, Stefan) | Artikel als PDF kaufen |
ab S. 14 | Mild rather than sourMany different sourdoughs are also becoming an increasingly important recipe ingredient in industry. However, the trend is towards milder sourdoughs which offer both qualitative and also technological benefits.(Schütter, Stefan) | Artikel als PDF kaufen |
Technique | ||
ab S. 16 | Three times as goodBäckerei Mauel from Meckenheim has greatly increased the efficiency of its doughnut production with three combined drip pans and an automated filling station which has considerably reduced its deep-frying fat consumption.(Schütter, Stefan) | Artikel als PDF kaufen |