Contents
14
4 Comment
There’s nothing like sugar
5 News
Market trends - Business Event:
BCMA Annual Technical Conference
8 Profile
John Reminis, Young Bakery Hopeful 2016
10 Interview
Julian Mellentin: “Sugar fears are causing more
people to look at savory snacks rather than sweet”
22
14 Branding
Brazil: The fourth biscuit superpower
18 Profile
The Brazilian is addicted to biscuits
24 Ingredients
Trends in cocoa and chocolate applications
in bakery
26 Technology - Molders
Proper rollers for more difficult
and particular recipes
28 Interview
“The challenge for gluten-free dough is to achieve
the same viscosity without Gluten”
24
30 Trends
Halal biscuits: compliant and healthier
32 Private label
Global, New Zealand and Australian perspectives
34 Trends
Under the magnifying glass: iconic pastry
producers
36 Espert view
Preventing dust explosions during flour
production
38 Event
o
A 360 panorama: the evolution
of gluten-free bakery
39 Showtime
PLMA, Modern Bakery Moscow
40 Interview
ABICAB launches Brasil Sweets and Snacks at ISM
41 Showtime
ISM Cologne, Ibatech
BISCUIT WORLD • Spring 2016
30