Backtechnik Europe

Ausgabe 02/2021

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Editorial
ab S. 3
More clean label, more organic
(nmj)
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Market + Industry
ab S. 4
Lidl Switzerland cooperates with artisan bakers
(nmj)
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Background information
ab S. 8
Sourdough 2.0
Happily 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)
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ab S. 14
Mild rather than sour
Many 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)
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Technique
ab S. 16
Three times as good
Bäckerei 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)
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