Bakery
We expect new price increases in 2018
• Producers in the milling and baking industry have started to adjust their prices, as a result of the waves of price hikes in utilities and the increase in labor costs in the last...
The French baguette - in the UNESCO heritage
• The National Association of Bakers in France made a petition for the French baguette, a product known throughout the world, to be recognized as cultural heritage. They say that this way...
Shea butter in pastry
• Presdough 270 SB – is a shea-based product launched in November by the Dutch producer of high-quality oils and fats, IOI Lodgers Croklaan Europe and represents...
1,4 tons of grain per capita
• This year, Romania obtained a total grain production of 26,87 million tons of grain according to the data of the Ministry of Agriculture and Rural Development, presented on Friday, December 8, 2017, by...
Calcium sorbate - prohibited
• According to an announcement made by the European Commission, calcium sorbate will be banned in the European Union due to the lack of data on its safety in consumption. Calcium sorbate, also known as...
Bread in museums (1). Paneum Bread Museum, Austria
• The Paneum Museum is housed in a new building with avant-garde architecture in Asten, near Linz, Austria. The museum was designed with the aim of introducing us to the fascinating story of...
Project submission extension
• The deadline for submitting investment projects for bakery, pastry, confectionery, through the GBER scheme related to submeasure 4.2, has been extended until November 30, 2017, at 16:00 p.m., announces AFIR (Agency for the Financing of...
Gluten-free products
• Wheat gluten forms a continuous protein phase in the dough, in the form of thin films, thus being responsible for the structure of the finished bakery and pastry products. Gluten is made up of gliadin...