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The March issue of “Tecnica Molitoria” is now available

The new issue of “Tecnica Molitoria” is now available with a scientific article on the biotechnologies applied to the valorization of “Pagnotta di Piana degli Albanesi” bread.

Among the news in the departments: The evolution of bakery and consumption trends - Success for the Italmopa convention at Sigep - Genetic modification for wheat with safe gluten - CRISPR-Cas9 system transported by Agrobacterium for the modification of the wheat genome - Effect of speed and duration of grinding on the properties of rice flour - Summary of international research on bread and feed - Stainless steel support for shovel - Hot air closures - New and light idle rollers rollers - Significant savings thanks to NSK's Self-Lube bearings - Desktop printer - Equipment and installations for bakery - New Sunmix spiral mixers - The Sinfonie protagonists in Sigep - Award for flours in brik - Piadine and grissinotti with ancient grains - Organic line of natural flours for a wellness touch in the kitchen - More and more Italians are open to the consumption of insects - The national consumption of pizza continues to rise - Evolutions and professionalism - Attendance Boom for Molino Bertolo - For 90 years a flour, a story - Zoonoses in the European Union, zoonotic agents and food-borne outbreaks in 2017 - A family story - What the Food & Beverage companies are most worried about - Buitoni pizza to conquer Europe and the world -  - Regulatory updates - Agenda of events, etc. 

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