Backtechnik Europe    01 - Februar 2018

Ausgabe 1 2 2018
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Editorial:
3
A Fresh Start - (nmj)

Market + Industry:
5
Ankerbrot opens a vegan branch - (nmj)

Trade Fair:
8
International Trade Fairs 2018 - (nmj)

10
World of Innovations - From March 20th to 23rd, 2018, everything will be about manufacturing and packaging baked goods and other foods at the Anuga FoodTec in Cologne, Germany. (Schütter, Stefan)

14
Motivators for the Food Industry - Industry innovations will be presented at Anuga FoodTec in the areas of processing technology, filling and containment technology, packaging materials, ingredients and food safety. (Schütter, Stefan)

Processing:
18
Unused bread as value-adding ingredient - Using bread rework in industrial bread production helps to minimize food waste. Tests in the Bühler Bakery Innovation Center have shown that adding rework bread to the recipe can have quite positive effects. (Dr. Schirmer, Markus)

Special topic:
20
The Smart Store Oven - Industry 4.0 is moving into bakeries, too. This is apparent based on the example of increasingly smarter control systems, which always know precisely what is happening in the baking chamber. (Schütter, Stefan)

Cold Technique:
24
Quality Control Instead of Simplistic Preservation - The challenges present to the industry by environmentally-friendly refrigerants and new approaches to refrigeration technology were the major topic of experts at the baking technology round table (Schütter, Stefan)

Research:
30
Between Food Safety and Digitalization - This year, the 47th Scientific Informational Conference in Berlin, Germany, addressed the issues of food safety and digitalization. Berlin-Brandenburgische Gesellschaft für Getreideforschung (Berlin-Brandenburg Association for Grain Research) issued the (van Braak, Heike)

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