baking+biscuit international
A bi-monthly trade journal that offers an investigative insight into BOTH the baking and biscuit industries on a global level. It affords the reader topical coverage of their industries, bringing them up to date with technological know-how.
Each issue will cover on a regular basis the following:
– Technical features
– International company profiles
– World news
– National market portraits
– Scientific research
– In the spotlight: leadership interviews
– Product updates
bbi-02-2022
In the spotlight
Brice-Audren Riché, the new Lesaffre CEO
Continuous mixing
The steps to dough consistency
Automation
Connected baking makes smart factories
bbi-01-2022
In-store ovens
Bake smarter, not harder!
In the spotlight
Pierre Tossut, Puratos CEO
H2 technology
Therese Mölk to bake CO2-neutral bread
bbi-06-2021
Production
A growing hub for pans and trays
Sustainability
Hydrogen fuels the future of the ovens
Automation
Industry 4.0 tackles fast industry tranformations
bbi-05-2021
In the spotlight
Women in business: Interview with Kwik Lok co-owners
Bakeware
Trays, pans and coatings for baking efficiency
New raw materials
Functional ingredients go vegan
bbi-04-2021
Pizza
RBS: Exact Continuous Mixing System put to use
Bakeware
Trays, pans and coatings for baking efficiency
In the spotlight
Women in business: Carrie Jones-Barber, Dawn Foods CEO
bbi-03-2021
In the spotlight
KAAK: “There is an ambition for growth”
Production Donut, muffin and cupcake systems
Bakeries
Baker & Baker, now full-time baker
bbi-02-2021
Rolls, bagels & buns
Industrial-scale challenges, new solutions
Mixing & kneading
Set-up for continuous processes
Sustainability
Steel belts bring efficiency results
bbi-01-2021
In-store ovens
Pandemic impact and technology advances
Sustainability
Single-serve packaging
Raw materials
Practice makes gluten-free perfect