++ Market ++ Production ++ Ingredients ++ ... - baking+biscuit

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CONTENT
++ Market 6
European key manufacturers — Both sides of the medal 8
Author: A. Meyer
Bread flavor — The Bread Flavor Wheel… the key to speaking the same language as your customers! 14
Authors: M. Kleinert, S. Cook
++ Production 22
Baguette — Traditional baguettes made using automated processing methods 24
Author: H. Chiron
Toast bread — The rise and rise of the sandwich loaf 34
Authors: L. Young, S. Cauvain
Brioche — The taste of France on Sunday 38
Author: A. Launois
Microwave & vacuum baking — A new kind of baking 46
Dough development — On the track of dough development 50
Author: Dr. B. Noll
Rye bread — Bread technologies using rye flour in Russian bakeries 60
Author: L.I. Kuznetsova
Borodinski — Russian bakery tradition 66
Steamed bread — Traditional Chinese bread 70
Author: R. Chung
Hygiene — Increasing awareness 80
Bread recycling — Energy from recycled products 84
++ Ingredients 86
Wholemeal — National and international definitions of “wholemeal” 88
Author: Prof. Dr. M. G. Lindhauer
Enzymes — Nature’s own catalysts 92
Authors: B. Kornbrust, D. Cowan
Wheat pre-dough — Product optimization by modern technology 96
Author: Dr. T. Zense
Fermentation — The natural way to the finest bread taste 162
Authors: E. BÖCKER GmbH & Co. KG
Grape seed flour — Functionality from seeds 106
CONTENT
++ Research & Science 108
Dough density — Dough density determination using ultrasound 110
Authors: H. Elfawakhry, M. Beck, M. Jekle, M.A. Hussein, T. Becker

CONTENT
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Ropiness — Ropiness in bread – is early detection possible 116
Authors: J. Huber, S. Freimüller-Leischtfeld, R. Kuhn, M. Kleinert, C. Gantenbein-Demarchi
Nanobak project — Aerosol aided air conditioning in bakeries 122
Authors: Prof. Dr. K. Lösche, S. Guttmann, J. Schulz
Particle charge detection — Characterization of milled grain products 130
Authors: J. Schick, Prof. Dr. K. Lösche
Simulation — Higher efficiency 140
Author: C. Hermann
++ Company reports 146
Bühler AG — Solutions satisfying stringent requirements 148
Burford Corp — High performance helpers 150
Capway Companies — CapRack, the new way of cooling for high capacity pan-bread lines 154
Cetravac AG — Way to sustainability 156
Ernst BÖCKER GmbH & Co. KG — 100 years – BÖCKER Reinzucht-Sauerteig 160
Esteve S.A.S. — Perfect automation 164
FRITSCH GmbH — German-Italian bread with Swiss roots 166
GBT GmbH — New horizons 170
Heinen Freezing GmbH & Co. KG — Active bread cooling 174
Heuft Thermo-Oel GmbH & Co. KG — Compatible with growth 176
IsernHäger GmbH & Co. KG — Pre-dough technology – the heart of modern baking practice 180
Kaak Group — New possibilities 184
König Maschinen GmbH — Welcome to the baker’s crown! 188
MIWE Michael Wenz GmbH — The number one choice in the world of baking – 90 years of expertise 190
National Starch — Raising the game with wholegrains and fiber 194
Puratos Group — “Helping our customers to be more successful with their business is our mission” 198
Rademaker B.V. — System partnership 202
RONDO Burgdorf AG — Modern hygienic design and gentle dough treatment 206
TECNOPOOL S.p.A. — Innovative belts for over 25 years 210
ToolBox Bakery Solutions — Specialized for efficiency 212
Tromp Group — Hand in hand 216
WP Bakery Group — Precision that pays 220
Zeppelin Reimelt GmbH — Automation, flexibility and safety 224
++ Imprint 231
CONTENT