Category: Exclusives

Manufacturers need the right equipment to help navigate them out of sticky situations. The latest

Alternative ingredients for vegan or gluten-free doughs as well as fruit doughs and pastry are

Sven Mattutat, Global Head of Product Management at Mühlenchemie shares with Editor Caitlin Gittins their

Editor Caitlin Gittins investigates how vision inspection systems, AI algorithms and thermal profilers all fit

Rosalie Guillem, Co-Founder of Le Macaron Pastries talks to International Bakery about what excites her

Andrew Pyne, Chief Executive of Federation of Bakers touches upon the importance of working as

Mühlenchemie’s enzyme solutions are a tried-and-tested way of resolving difficulties millers and bakers face in

CEPI Spa draws on their expertise in fermentation and sourdough production technologies to ensure bakers

In the spirit of ‘Together Means Greater’ (TMG) Raymond Nogael, President of MECATHERM North America

Carsten Lyngsø Thomsen, President of Lantmännen Unibake, talks to Editor Caitlin Gittins about sustainability, enriching