Magazines étrangers
Revue francaise bi-mensuelle pour le monde des artisans chocolatiers et pâtissiers.
Une publication commerciale bi-mensuel delle livrée à 32.000 professionnels dudessert: chefs pâtissiers, les détaillants de desserts glacés, chocolatiers, boulangers, traiteurs et autres professionnels de l'industrie du dessert afin de promouvoir et de renforcer la culture du desserts et pâtisserie en Amérique du Nord.
Magazine mensuel spécialisé dans la boulangerie artisanale en Allemagne, en Autriche et en Suisse, l avec des exemples de production et ventes, des conseils pratiques pour ameliorer la qualite des rapports de gestion. Les dernieres nouvelles snack-cafe
Italianicious is a cultural love affair, aiming to bring together the love of all things Italian from the traditions of food and wine, the arts, and distinctive and cutting edge style, to the unique and iconic locations that Italy has to offer.
Baker&Confectioner is a specialized magazine from Belarus devoted to the development of bakery, confectionery, flour-and-cereals and macaroni industries. It provides information about the domestic market of bread making; analytical reviews, novelties of the equipment, technology, raw materials, packaging, the advanced foreign experience, reportings from exhibitions, seminars, conferences.The magazine is a guide in the sphere of bread making and confectionery manufacturers.
Revue polonaise dedié è la confiserie et patisserie. Chaque mois atteint plus de 6000 sociétés de confiserie et de la boulangerie en Pologne. ,Deux numéros extra spécial: Lody (crème glacée) et Czekolady Swiat (Le monde du chocolat).
DULCYPAS Spanish magazine devoted to Professional Pastry and Bakery. Distribution: National and International. 16 issues per year
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Gelato&barpasticceria PuntoIt is considered the first trend magazine on the artisal gelato and pastry. From 2011 another magazine appeared on the scene: PuntoItaly in English and in 2014 the new magazine gelato.cafe'.konditorei PuntoDe in German.
OESTERREICHISCHE BAECKERZEITUNG
Publication hebdomadaire atteint tous les secteurs de la boulangerie autrichienne. Économie, marketing, recettes, formation, management.
Przeglad Piekarski i Cukierniczy
Polish monthly magazine specialized in bakery, pastry, chocolate and ice cream. New trends, products, technology, recipes and reports.
Revue technique trimestrielle, en russe et en chinois. Panorama des fournisseurs de technologies et de matieres premieres pour l'industrie alimentaire et l'industrie des boissons. Distribue en Russie et en Chine.
It is a Spanish platform that consists of the Panorama Baker magazine (quarterly) and for the online area there is the web-site www.pandecalidad.es updated daily with news from the sector. Panorama Panadero turns to bakers, confectioners, bakeries, flour companies, bread makers, artisans and chocolatiers. Its desire is to respond to the needs of the workshop, to be as its motto says "the answer to the professional".
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Sekai no kashi PCG is japanese-language confectionery magazine. This magazine was first published in 1969, since when it has become an indispensable source of information on technical subjects for all Japanese practitioners,professional and amateur,of confectionery.
Associazione Giapponese Gelaterie
L'Association des Glaciers Japonais et la seule association au Japon, ou plus de 100 magasins de glaciers travaillent ensemble à des activités qui contribuent au developpement du secteur.
Heladería Panadería Latinoamericana
Revue technique en espagnol publié par Publitec Argentine, spécialisé en Crème glacée et de la Boulangerie et distribué dans toute l'Amérique latine
Sorveteria Confeitaria Brasileira
Magazine brésilien publié par Publitec Brésil, diffisé au Brésil et dans tous les pays lusophones.
Magazine allemand spécialisé dans le domain du café, pâtisserie et glace. Les nouvelles tendances et techniques sont contenues dans des éditions spéciales. Reportages sur les magasins et les artistes de la chaîne de production artisanale des desserts, riche en recettes.
Pastry and Baking North America
Pastry & Baking North America is the regions de facto trade publication serving the hard working foodservice professionals responsible for the sweeter side of the menu. Each issue is packed with recipes, demos, news, and the latest techniques presented by our world renowned panel of Guest Contributors. With an educational and instructional editorial focus, we strive to address topics critical to the professional development of our readership that consists primarily of pastry chefs, executive chefs, artisan bakers, retail bakers, chocolatiers, and dessert entrepreneurs. ________________________________________
MLINPEK Almanah est un magazine spécialisé serbe dédié à l'univers de la boulangerie pour les meuniers et les boulangers, distribué en Serbie et dans les régions voisines.
Magazine autrichien des patisseurs independants. Tendances et informations sur les produits du secteur patisserie en Autriche et à l'étranger, formation, foires internationales.
Pekar&Poslasticar (Bakery & Pastry Chef) is trade B2B magazine in Serbian language aimed at connecting people all around baking industry in Serbia - from small artisan family bakeries and pastries, to the big industry leaders in bread and ingredients production. 6 issues per year directly mailed to bakery and pastry owners, industry leaders, decision makers, top managers and technologists from companies and institutes.
GOSTINEC is a Slovenian magazine that specializes in gastronomic and tourist activities and is published since 2007. Magazine is sent to more than 9.000 adresses of Slovenian hotels, restaurants, bars, patisseries etc. GOSTINEC is one of the most read specialized catering magazines in Slovenia and is published every two months.
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Magazine mensuel destiné aux chefs français de pâtisserie, boulangerie, les responsables de la crème glacée, chocolatiers, les fournisseurs de la restauration à l'échelle nationale et internationale
Le magazine - Le boulanger et son travail - se concentre sur la boulangerie, confiserie et industrie snack en Grece. Il aborde les questions techniques, les marchés nationaux et internationaux, fournissant des informations, des rapports, des essais et des recettes finales. Il est adressé aux boulangers et pâtissiers, et est publié sur une base bimensuelle
ARTE HELADERO magazine professionnel espagnol dedié au domaine de la glace, distribution et hotellerie. Distribution: nationale et internationale. 5 sorties par an
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UK trade magazine for members of the Ice Cream Alliance. 11 magazines are issued every to inform members of products, services, legal and technical information and relevant news within the industry.
China Ice Cream is the Chinese professional magazine on Chinese ice cream market. It was founded in 2010, it has 20, 000 professional readers among which entrepreneurs, dealers, researchers and consumers.
Publication pour les opérateurs du secteur de la boulangerie. Rapports détaillés sur les nouvelles tendances, technologies, machiners, marketing et ventes, tendances sectorielles et rapports sur les expositions, conférences et événements du secteur de la boulangerie.
Indonesian Magazine started in January 2011 as Bakery Magazine and then changed to be BARECA MAGAZINE (Bakery, Resto, Cafe) in January 2014 to cover and provide the bakery-restaurant-cafe owners in Indonesia and all over the world about raw material, ingredients, process, success story, profile as well as market intelligent. With more than ten thousands of readers every month and 8,0000 facebook followers and also equipped with baking center facility in our office, a leading information provider and partner for hundreds of bakery-restaurant and cafe related business.
Panaderia y Pasteleria Peruana
Since 1991, Panaderia y Pasteleria Peruana is a technical magazine in Spanish, leader in the baking industry and related in Peru and South America . The magazine is distributed in bakeries, pastry shops, hotels, restaurants, coffee shops, snacks, catering business, retails (supermarkets, hipermarkets), and others.
Magazine polonais dedie aux secteurs patisserie, boulangerie, onfiserie, crème glacée (depuis 1953).
Food Processing industry magazine
Food Processing industry magazine is a Bulgarian monthly magazine with more than 60-year publishing history. In food business and science - information about the development of new technologies, science, trends, legislation, quality and food safety, packaging, distribution, trade, EU requirements, consumer health, new products, etc
W Piekarni, W Cukierni (In Bakery, In Confectionery Store) Magazine
W Piekarni, W Cukierni (In Bakery, In Confectionery Store) Polish monthly magazine for bakery, confectionery (pastry), ice-cream (gelato) and coffee business in Poland. Target group owners of of bakery, confectionery and ice-cream (gelato) plants and parlours in Poland, craftsmen, food technologies, decision makers.
Since 1998, ASIA FOOD publication has been serving the food industries in ASIA. It is a bilingua (English/Chinese)Publication issued biyearly to reach over 20,000 decision makers of the food industry in private and public sectors all over the region. ASIA FOOD also aims to bring accurate and comprehensive coverage of the food market in the ASIA region to investors; this will help in marking smart decisions based on the latest updates. If you are an investor, a producer, a supplier / manufacturer, then ASIA FOOD is the publication for you.
The magazine of haute patisserie: a biannual magazine in English aimed at the professionals of sweet and savory pastry, chocolate and desserts.
RASSEGNA ALIMENTARE is a bimontly magazine, issued since 1981. In italian, it is an outline of technologies, machines and plants for food and beverage industry. It is circulated, on a rotation basis, to more than 18.000 italian food industries and to more than 5.133 plants manufacturers. The magazine is distributed to the main trade fairs of the sector in Italy.
BRUTARUL en roumain signifie "boulanger": le magazine pour le marché roumain de la boulangerie et de la pâtisserie, en 7500 exemplaires distribués gratuitement en Roumanie et Moldavie.
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L'association des boulangers et pâtissiers "Hong Kong Bakery and Confectionery Association est à but non lucratif. Elle publie la revue "Todays Baking " tous les deux mois seulement à ses membres. Le premier numéro a été publié en Décembre 1988. Destiné aux hotels à Hong Kong et en Chine, aux fournisseurs, et aux membres de l'association à Hong Kong et a letranger. Les sujets abordés comprennent la théorie et la pratique du marketing, la formation, evenements, recettes, produits et materiaux du secteur.
Bimestriel bilingue (arabe / anglais) de l'Association Egyptienne des Chefs avec une audience estimée à 12.000 lecteurs qui travaillent dans le secteur de l'hôtellerie en Egypte.
Unlike other magazines that are published in only one language and cover mainly coffee industries in the West, Coffee t&i Magazine focuses on the coffee, tea and ice cream developments in Asia in three languages: English, Chinese and Vietnamese. Coffee t&i is published by a team of dedicated Asians with strong support from our global network of partners and contributors. Coffee t&i China aims to be an objective and positive media to promote local coffee, tea and ice cream businesses by sharing stories of hotels, restaurants, cafes and bakeries. We are striving to help the industry to grow. We can achieve this by improving visibility and overall awareness of brands, outlets, trends, management ideas, including the passions and stories of hardworking people.
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Global Coffee Review is an international business magazine dedicated to the coffee industry. Global Coffee Review features interviews with the leaders of top performing companies, in-depth reports from international correspondents and insightful marketing intelligence. Global Coffee Review is dedicated to delivering the highest quality content.
The Dutch magazine IJs! (Gelato!) is a magazine for all artisanal gelato makers in the Netherlands. Besides indept discussions and practical tips are things like fresh appearence, freezing, chilling, climate energy, equipment, interior, taks and packaging discussed. It is the leading magazine in the Netherlands. Especially for the visitors of Sigep who are interested in the content of this magazine, we have translated several articles from the past. http://www.vakbladijs.nl/dossiers/english-version/.
SABER Y SABOR revue professionelle espagnole pour Hotellerie, Catering et Delicatessen.
World of ice-cream and quick-frozen foods
The Russian Magazine "World of ice-cream and quick-frozen foods" is an informative and practical magazine about modern technologies and technique, raw materials, ingredients, packaging and auxiliary materials for production, transportation, storage, distribution of products.
Le magazine indien avec un accent sur la technologie, les recettes, l'équipement, les nouvelles tendances, les nouveaux produits et les connaissances techniques du monde de la boulangerie.
Hospitality News Middle East is a bi-monthly magazine published by Hospitality Services s.a.r.l. that covers the hospitality and foodservice industries in the Levant and beyond.