The Future of Baking. Science - Technique - Technology
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Beschreibung
Competition in the baked products market is becoming ever more intense. That certainly speeds up the innovation process, since only those who stay ahead in the quality, efficiency and cost management disciplines will still be in the running tommorrow. In the book we present the current scientific highlights, several of which have already left the laboratories and are on their way to practical application. We have discussed the present state of affairs with leading production managers and have labored to create a summary of the technical innovations. Last but not least, in this book we introduce exciting suppliers with concepts of their own.
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