Backtechnik Europe    04 - Dezember 2012

Ausgabe 4 12 2012
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Trade Fair:
6
Sweet Trends - Preview to the trade fair Pro Sweets in Cologne (Gregor Vogelpohl)

Technique:
8
A good taste - Starter dough and sour dough systems for bread and biscuit production at Schwarzwaldbrot (Gregor Vogelpohl)

Company profile:
14
Quantifiable qualities - The Brabender analytic and measuring devices provide information about the quality of the flour. (Gregor Vogelpohl)

Kneading Technique:
20
Linear transport of vats - Individual steps of dough preparation are coordinated in one controlled process flow ()

Trade Fair:
24
Increased global orientation - International orientatin at iba had intensified. (Gregor Vogelpohl)

24
iba Award 2012; The prize winners - The winners of the well-known innovation prize fo Backtechnik Europe have now been selected. (Gregor Vogelpohl)

30
Show Appetizer - For the first time the iba-summit set the tone for the attendees. (Juliane Schmalisch-Fischer)

oven technique:
32
Adapted oven concepts - The Czech bakery Adelka produces in different types of oven by Kornfeil. (Gregor Vogelpohl)

Cold Technique:
36
Permanent frost - The bakery Middelberg uses a spiral freezer by Alco-Food without sequential defrosting. (Gregor Vogelpohl)

Technique:
40
Packed under inert gas - The new packing solution from Multivac extends the shelf-life of products by Güven Brot. (Gregor Vogelpohl)

46
The soft touch - Spraying Systems individual solutions in spraying technology ()

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