Bakery In-Depth Focus 2018

Posted: 20 August 2018 | | No comments yet

One UK company is producing an innovative alternative to tradtional flour that meets the increasing demand for ‘free from’ and protein-rich foods. This and much more in our 2018 Bakery In-Depth Focus…

Bakery In-Depth Focus 2018
  • A finger on the pulse
    One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
  • Using its loaf to raise efficiencies
    Stephanie Duvault-Alexandre explains how her company’s partnership with leading UK bakery Warburtons has meant mutual benefits.
  • When ‘Smart’ has a whole new meaning
    An artisan bakery in Dublin is using technology to up its game and reduce its energy costs, as Thomas McGrath explains.

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