• Baking ingredients
  • Baking research
  • Baking technology
  • Baking innovation
Welcome to Baking Europe

The definitive research and innovation publication for the baking and confectionery industry in Europe.

   

click here to subscribe to the Baking Europe magazine

Baking Europe is a refreshing and vibrant publishing concept that contains an engaging analysis of the latest research, development, innovation and science in ingredients, technology, market intelligence and energy efficiency never seen before in one place within the competitive and rapidly changing world of the large-scale baking and confectionery industries in Europe.

Current Edition - Spring 2017

Gluten-Free dough processing
The challenges and possible solutions examined

  • YEASTS – NEW DEVELOPMENTS
  • FOOD COLOURS FROM AUTUMN LEAVES
  • VACUUM COOLING
  • NON-STICK COATINGS
  • ENERGY AND WASTE EFFICIENCIES
BakingEurope - Spring 2017

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