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Product innovations > Product Brochures


Various range of fillings, for all application.

Materne Industries | 01-Sep-2012 | Webpage Product presentation
Materne Industries propose traditional, innovative and trendy fillings, suitable for cereal products (breakfast cereal, biscuits, cakes,...
Tate & Lyle

Various Muffin Dreams with new options

Tate & Lyle Food Systems | 26-Aug-2009 | Webpage Product presentation
Different variations of Muffins – Highly Indulgent, Gluten free, Reduced Fat, made by Tate & Lyle Food SystemsBeing more than a food...

Palsgaard® SA 6620 - The leaner label cake emulsifier

Palsgaard A/S | 19-Sep-2011 | PDF Product brochure
Palsgaard® SA 6620 is a highly functional, activated cake emulsifier for industrial cakes with the simplest possible declaration: Consist...

£ 100 off Campden BRI training courses

Campden | 23-Sep-2010 | PDF Event programme
Claim £100 off any course in our 2011 programme of over 200 scheduled courses and events - specifically for the food and drink supply cha...

Strengthen your dough and your profit with Lipopan® Xtra.

Novozymes North America Inc. | 19-Jul-2007 | Webpage Product presentation
Now you can strengthen your profits in straight dough and Chorleywood processes with Lipopan Xtra®, a new solution in the Lipopan product...

Firmenich Vanilla Touch -Cost effective solutions that provide an authentic taste experience

Firmenich | 26-Aug-2009 | PDF Product brochure
Vanilla is one of the most well-known and universally appreciated flavors. It is known to deliver positive emotions to consumers by stimu...

FREE bakery and snacks alerts with FSTA Custom Alerts™

IFIS | 26-Aug-2009 | PDF Product brochure
FSTA Custom Alerts are uniquely tailored, electronic alerts from the FSTA – Food Science and Technology Abstracts® database, sent directl...

Release the power of your flour

DSM Food Specialties | 26-Aug-2009 | PDF Product brochure
Panamore™ is DSM Food Specialties’ natural alternative to chemical emulsifiers. Replicating the performance of emulsifiers like DATEM, it...

MODERN BAKERY MOSCOW: Access the Russian market

OST West Partner | 26-Aug-2009 | Link Sponsored link
Russian consumers spend 3% of their income for sweet confectionary products. For this reason Russia’s leading trade fair MODERN BAKERY MO...

Non-hygroscopic, new lactose substitution. Mild-flavoured and with a very high flowability.

Arla Foods Ingredients | 26-Aug-2009 | PDF Product brochure
 Arla Foods Ingredients has developed a new non-hygroscopic lactose and dextrose substitution.

MODERN BAKERY MOSCOW: Investment needs of Russian bakeries

OST West Partner | 26-Aug-2009 | Link Sponsored link
The Russian bakery market is changing. Supermarket shelves are filling up with speciality breads such as baguette, ciabatta, whole grain...

Rexnord’s Integrated Side Rail system

Rexnord | 26-Aug-2009 | PDF Product brochure
Incline conveyors often cause significant product loss during food processing, and are difficult to clean. Here are the easy steps to con...
Battle cereal bar stickiness with Sisterna® sucrose esters

Battle cereal bar stickiness with Sisterna® sucrose esters

Sisterna | 26-Aug-2009 | PDF Product brochure
Stickiness, during slab formation, slitting and cutting of bars, is largely reduced by Sisterna® sucrose esters. The esters finely disper...
Reduce product waste in critical incline conveyors

Innovative incline chain rises productivity

Rexnord | 26-Aug-2009 | PDF Product brochure
Incline conveyors often cause significant product loss during food processing, and are difficult to clean. Rexnord’s Integrated Side Rail...

Rexnord Flat Top

Rexnord FlatTop | 26-Aug-2009 | Link Sponsored link

Let your baked goods shine

National Starch (NSFI) | 26-Aug-2009 | Webpage Product presentation
Baked goods and snacks need to look their best to attract consumers’ attention and command a premium price. This is where glazing agents...

Fewer worries with Acrylaway®

Novozymes North America Inc. | 26-Aug-2009 | PDF Product brochure
Acrylaway effectively reduces acrylamide in dough-based products without influencing taste or appearance. Tests show acrylamide reduction...

Is it time to look at available continuous cooking technology?

Gold Peg International Pty Ltd | 26-Aug-2009 | PDF Product brochure
Burn on issues? Inconsistent quality? The RotaTherm® continuous cooking system targets burn-on so it can deliver clean product non stop f...

How do you replace sugar AND maintain a consumer-friendly label?

Tate & Lyle Food Ingredients | 26-Aug-2009 | Link Sponsored link

Sisterna, specialist in Sucrose-ester emulsifiers

Sisterna | 26-Aug-2009 | Webpage Product brochure
Sisterna, specialist in Sucrose-ester emulsifier  Sisterna is the world's forerunner in the research and development of high-gr...

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