Rising to the challenge
Whether chemical or biological, leavening agents today are being used to address a range of
Category: Exclusives
Conveying the needs of customers
Manufacturers need the right equipment to help navigate them out of sticky situations. The latest
Adding alternative ingredients into the mix
Alternative ingredients for vegan or gluten-free doughs as well as fruit doughs and pastry are
The Innovator: Sven Mattutat
Sven Mattutat, Global Head of Product Management at Mühlenchemie shares with Editor Caitlin Gittins their
Multi-faceted monitoring tools
Editor Caitlin Gittins investigates how vision inspection systems, AI algorithms and thermal profilers all fit
Breaking Bread: Rosalie Guillem
Rosalie Guillem, Co-Founder of Le Macaron Pastries talks to International Bakery about what excites her
Big Interview: Andrew Pyne
Andrew Pyne, Chief Executive of Federation of Bakers touches upon the importance of working as
Product Spotlight: Mühlenchemie
Mühlenchemie’s enzyme solutions are a tried-and-tested way of resolving difficulties millers and bakers face in
Product Spotlight: CEPI Spa
CEPI Spa draws on their expertise in fermentation and sourdough production technologies to ensure bakers
The Innovator: Raymond Nogael & Alyson Slapkauskas
In the spirit of ‘Together Means Greater’ (TMG) Raymond Nogael, President of MECATHERM North America
