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The July issue of “Tecnica Molitoria” is now available

The new issue of “Tecnica Molitoria” is now available with a scientific article on the salt content in artisanal and industrial bread in Italy.

Among the news in the departments: Powtech, a new success for the Nuremberg powder salon. Part I - Grain campaign 2019/2020: analysis of production and market potential - The ancient grains and the Kamut brand model - Combi Mais 6.0 is coming - Terremerse cereal days are 15 years old - Effect of milling and sifting on the distribution of DON in whole wheat flour - Comparison of milling methods on the properties of rice flour -  The 2018 production of compound feed in the EU is increasing - Summaries of international research on bread and feed - Colored pasta - Mulino Padano embraces short chain and sustainability - How to calculate the quality of the grain - Legislative updates on feed additives - Vertical agriculture: the innovation that will save this and the next world - The new approach to innovation in agriculture - Pizza footprints - New president for the Ipack-Ima - Carli confirmed president of Assosementi - Molino Girolomoni, inauguration in 2020 - Guidelines for paper and cardboard in contact with food - Molino De Vita between past and future - Corteva Agriscience becomes an independent company - Agenda of events, etc. 

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