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EXCLUSIVES
Rising Trends in Bread-Based Goods
Streamlining Production with Mixers from Reading Bakery Systems
The Innovator – Bastian Hörmann
Beta-glucans can win over hearts in a beat
The Perfect Dunk
Breaking Bread – Max Weber
The dosing of raw materials: CEPI’s method
Uelzena – an experienced milk fat specialist for the bakery industries
The Sweet Science of Innovation
Introducing FRITSCH PROGRESSA Bread
Cake it to the next level
IPCO’S New Optical CBT 2G Tracking System
Baking up a revolution
The Innovator – Rodrigo Castaneda
Doughnuts: The Global Sensation
The Right Mix
Breaking Bread – Jonathan Adams
Sustainable packaging trends
Crafting personalised pastries
Breaking Bread – Marta Cortés
Faba Bean Protein: A Healthy Alternative
Rising to the challenge
Conveying the needs of customers
Adding alternative ingredients into the mix
The Innovator: Sven Mattutat
Multi-faceted monitoring tools
Breaking Bread: Rosalie Guillem
Big Interview: Andrew Pyne
Product Spotlight: Mühlenchemie
Product Spotlight: CEPI Spa
The Innovator: Raymond Nogael & Alyson Slapkauskas
Big Interview: Carsten Lyngsø Thomsen
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