Bread-Making: How to Handle Flour
CEPI’s extensive expertise in bulk-handling solutions supports bakeries worldwide in perfecting storage and fermentation processes,
Category: Exclusives
A guide to baking preservatives
Lallemand explores the essential role of preservatives in extending shelf life, reducing food waste, and
Rising Trends in Bread-Based Goods
Features Editor Hannah Larvin explores how health trends, technological advancements and the demand for sustainability
Streamlining Production with Mixers from Reading Bakery Systems
David Welch, Reading Bakery System’s European Sales Manager, explains how their continuous mixers simplify bakery
The Innovator – Bastian Hörmann
Bakery Live speaker and Global Marketing Director for ADM, Bastian Hörmann discusses the importance of
Beta-glucans can win over hearts in a beat
Beneo’s Orafti® β-Fit barley flour enriches snacks with beta-glucans, supporting fibre and heart health claims
The Perfect Dunk
Alberto Rosado, Global CI Biscuits and Cookies at AAK, discusses the science behind the perfect
Breaking Bread – Max Weber
How did you end up working in this industry? I’ve had a passion for nutrition
The dosing of raw materials: CEPI’s method
How to design a dosing system that is turn-key, easily expandable and circular, delivering a
Uelzena – an experienced milk fat specialist for the bakery industries
Uelzena eG is a dairy cooperative located in Northern Germany. All the milk-based ingredients of
