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Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global bakery industry.
At International Bakery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of artisan and industrial baking.

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Adding alternative ingredients into the mix 

Alternative ingredients for vegan or gluten-free doughs as well as fruit doughs and pastry are challenging applications. Mixing…

The Innovator: Sven Mattutat

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

Multi-faceted monitoring tools

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

Breaking Bread: Rosalie Guillem

Rosalie Guillem, Co-Founder of Le Macaron Pastries talks to International Bakery about what excites her working in the bakery industry..

Big Interview: Andrew Pyne

Andrew Pyne, Chief Executive of Federation of Bakers touches upon the importance of working as a collective – from feeding the nation…

Product Spotlight: Mühlenchemie

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

Camino Bakery installs Cybake software

North-Carolina based business Camino Bakery has installed Cybake software to manage its three stores and wholesale operation, it was…

Product Spotlight: CEPI Spa

CEPI Spa draws on their expertise in fermentation and sourdough production technologies to ensure bakers can produce the healthy, fragrant…

The Innovator: Raymond Nogael & Alyson Slapkauskas

In the spirit of ‘Together Means Greater’ (TMG) Raymond Nogael, President of MECATHERM North America and Alyson Slapkauskas CEO of ABI…
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