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contents of baking+biscuit 2026-01 Interview: Andrew Pyne on Federation of Bakers‘ work interpack Show preview: What moves the industry? Decorating: The best of bread and cake art
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contents of baking+biscuit 2025-06 Interview: Trina Bediako, CEO, New Horizons Baking Co.: “We are all in the people business” Cooling and freezing: This vacuum is everything Water in baking: The most underestimated ingredient
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contents of baking+biscuit 2025-05 IBIE: Las Vegas: A trip worth taking Dinghartinger can make strudels out of everything Robotics: Fully automated, flexible handling
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contents of baking+biscuit 2025-04 digital IBIE 2025 Special: What happens in Vegas Bakeries: Weber Bakery: A perfectionist in Davos Baking efficiency: The sum of all savings
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contents of baking+biscuit 2025-03 digital IBIE special preview: One-of-a-kind, every time! Bakery visit Ledora Plus Kft: Made in Hungary, made to measure Electric ovens: Light it up!
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baking+biscuit 2025-02 digital iba ’25 special: Exhibitor previews and iba organizers – How bakers inspire bakers Visit: Stergiou Family Bakery, Greece: All green lights for the smart factory Snacks, crackers: Twisting pretzels, automated
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baking+biscuit issue 2025-01 content: iba ’25 preview issue: On your marks, get set, go! AMF Bakery Systems: Working day and night Interview Raymond Nogael, Mecatherm: “We can now push the next button on sustainability”
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baking+biscuit 2024-06 digital Visit: Lesaffre BakingCenter™, France Bakeries: Harry-Brot on sustainability Interview: WP BAKERYGROUP: “AI will further increase productivity”
BBI-2024-06
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baking+biscuit 2024-05 digital Flatbreads Naan, pita, lavash, pizza and pinsa Interview Bühler Biscuit Unit is prepared for the future südback The future is now
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baking+biscuit 2024-04 digital Bakeries: The Boogie Lab Turnkey lines: Case complete! Sustainability: Reducing product waste in industrial bakeries
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baking+biscuit 2024-03 AIBI 2024 Congress: 21st century breeze over the bakery Sustainable efficiency: Intelligent energy consumption monitoring Visit Kempf: A new HQ with a NY state of mind
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baking+biscuit 2024-02 digital Sourdough Optimum processing, European diversity Interview Georg Heberer, AIBI President Production Mulling over mixing?
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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”.