The magazine is focused on IBIE 2025 and ot offers in-depth coverage of transatlantic trade issues, sustainability, food waste, and automation. It also features exclusive interviews with industry leaders and special reports tied to major events such as IBIE 2025. With a global outlook and practical expertise, it provides valuable analysis for decision-makers navigating the evolving bakery landscape.| www.worldbakers.com
Depositing equipment over the past decade has gone from simple batter portioning tools to digitally controlled precision systems capable of adapting to complex product profiles. As bakery operations—whether artisan, mid-size or industrial—face pressure to scale, diversify SKUs, and reduce waste, the right depositing solution is nothing less than a strategic asset. | WorldBakers
Dough improvers help bakers address inescapable issues that derive from supply chain interruptions, reformulations for allergen-free products, and the need for a longer shelf life. Improvers – also called conditioners – help with better volume, faster fermentation and better crumb and ensure consistent output even when the flour or the eggs are inconsistent.| WorldBakers
In modern large-scale bakeries, conveyor systems are foundational to both product quality and operational economy. From the bake-oven belt that comes into direct contact with the dough, to hygienic spiral belts and high-throughput vibratory conveyors, every component must support efficiency, cleanliness and longevity. | WorldBakers
