Adding alternative ingredients into the mix
Alternative ingredients for vegan or gluten-free doughs as well as fruit doughs and pastry are
Category: Exclusives
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
Big Interview: Carsten Lyngsø Thomsen
Carsten Lyngsø Thomsen, President of Lantmännen Unibake, talks to Editor Caitlin Gittins about sustainability, enriching
Product Spotlight: Syntegon
Fierce competition in supermarkets means it’s imperative for manufacturers to stand-out at the point of
