
Baking smarter, not harder
In this exclusive feature for International Bakery Magazine, Fernando Garza, OEM Segment Sales Manager, Food
In this exclusive feature for International Bakery Magazine, Fernando Garza, OEM Segment Sales Manager, Food
As an essential ingredient in bakery, gaining key insights into the make-up of flour can
Battling limited floor space and increasing energy costs, Managing Editor Rebecca Spayne showcases the range
Joseph Zaleski, President of Reading Bakery Systems, talks to International Bakery about the meaning of
Bernd Gewecke Managing Director Sales Milk Products, Ingredients & Contract Processing at Uelzena shares with
Steve Magnall, Owner of Two Magpies Bakery Group shares with International Bakery that his team
Doughnut experts at Dawn Foods Herman Eikemper, Alexandre Deschamps, Marie Frigo and Sarah Browner talk
As a recognisable baked good, doughnuts today take on varying forms such as vegan and
Ian McGhee, President of Scottish Bakers, talks to Editor Caitlin Gittins about his role in
Max Poynton, Co-Founder of Project D, chats to International Bakery about what inspired him to