Trade Fair | ||
ab S. 10 | Meeting place of industry segmentThe exhibitions for the baker`s trade will be offering new ideas, good conversations and compact informations.(Gregor Vogelpohl) | Artikel als PDF kaufen |
Raw materials/Weighing | ||
ab S. 12 | Automated weighngAt Bäckerei Götz technology from Daxner International provides raw material.(Gregor Vogelpohl) | Artikel als PDF kaufen |
Kneading/Processing | ||
ab S. 16 | Extruded yeast doughCodex by Rondo demonstrating C2 Sheeting Process for producing pizza, doughnuts and baguettes.(Gregor Vogelpohl) | Artikel als PDF kaufen |
Baking | ||
ab S. 20 | Baking on stoneFeaturing the FTP stone plate oven from Mecatherm the product portfolio from Pré Pain develops.(Gregor Vogelpohl) | Artikel als PDF kaufen |
Refrigeration systems | ||
ab S. 26 | Pretzels from FranceOn its twentieth anniversary, Argru demonstrated how well positioned it is - and not just in the frozen bakery products sector.(Gregor Vogelpohl) | Artikel als PDF kaufen |
Packaging/Logistics | ||
ab S. 30 | Optimum packagingA team from ZHAW looked into extending the shelf life of part-baked rolls by using MAP. | Artikel als PDF kaufen |
Soft Skills | ||
ab S. 36 | The allergenic potential of grainKampffmeyer Milling Group identified the allergenic potential of its raw materials. | Artikel als PDF kaufen |
Instore Baking | ||
ab S. 38 | Food hygiene in the baking stationNow there is a hygiene guideline for baking stations: DIN 10535(Ute Nerstheimer) | Artikel als PDF kaufen |
New technologies | ||
ab S. 40 | Ideas for the sectorWe present several innovations for industrial and large bakeries.(Gregor Vogelpohl) | Artikel als PDF kaufen |
Research | ||
ab S. 42 | Optimum kneading of wheat doughDIGeFa has researched what the effects of kneading in a batch-system are on the quality of rolls. | Artikel als PDF kaufen |
