p.3 Contents - BW Spring 2013.e$S_p.3 Contents - BW Spring 2013.qxd 15/03/2013 12:27 Page 3
ConTEnTs
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spring 2013
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26
ConTEnTs
4 CoMMEnT
Tough times continue and the need for innovative and
aggressive measures is here.
6 PICK oF THE nEws
Our selection of top news stories and events from around
the world.
8 EXTRUdInG & dEPosITInG
A stage in the baking process which is part of the quest
for the ultimate in quality and perfection.
24 sHows
It looks a like a busy year ahead as the diary unfolds for
the industry in 2013.
26 GUEsT ColUMn
Campden’s Gary Tucker outlines the need for better
training for the wider baking industry.
30 woRld nEws
Global news events and press releases from the industry
and for the industry.
12 nATIonAl TREnds
Our expert Simon Jones takes a look at the biscuit sector
of the Brazilian bakery market.
16 ConVEYInG
Essentially, this is the process which has to be smooth,
glitch free and hygienically safe.
20 FRUIT FlAVoURs
Fruits are finding favour and flavour among bakers as the
this market sector shows some changes.
Front cover courtesy of: Sinobake
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