Magazines étrangers
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.
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.
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.
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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.
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.
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.
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
Sorveteria Confeitaria Brasileira
Magazine brésilien publié par Publitec Brésil, diffisé au Brésil et dans tous les pays lusophones.
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
ARTE HELADERO magazine professionnel espagnol dedié au domaine de la glace, distribution et hotellerie. Distribution: nationale et internationale. 5 sorties par an
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
The magazine of haute patisserie: a biannual magazine in English aimed at the professionals of sweet and savory pastry, chocolate and desserts.
SABER Y SABOR revue professionelle espagnole pour Hotellerie, Catering et Delicatessen.
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.
Coffee t&i is a bimonthly magazine facilitating the development of the coffee, tea, and ice cream industries throughout Asia. Printed in Chinese, English, Korean and Thai and distributed throughout Asia, CT&I serves as a medium for food and beverage service professionals across the continent to share their news, experiences, and knowledge - to learn from and build upon the successes of one another. As such, CT&I regularly publishes interviews with independent, franchise, and chain business owners, expert advice from seasoned professionals, and the latest industry news, within and without Asia
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
DULCYPAS Spanish magazine devoted to Professional Pastry and Bakery. Distribution: National and International. 16 issues per year
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.
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.
Magazine autrichien des patisseurs independants. Tendances et informations sur les produits du secteur patisserie en Autriche et à l'étranger, formation, foires internationales.
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. ________________________________________
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.
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).
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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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.
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.
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.
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/.
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.
All World Exhibition Directory
A.W.E - All World Food Exhibitions Directory introduces the packing and food exhibitions all over the world, provides reports on the scales, places, themes and scientific advancement of the exhibitions to know the market trend without going to the exhibitions personally.
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.
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OESTERREICHISCHE BAECKERZEITUNG
Publication hebdomadaire atteint tous les secteurs de la boulangerie autrichienne. Économie, marketing, recettes, formation, management.
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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.
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.
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
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.
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.
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.
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.
Revue francaise bi-mensuelle pour le monde des artisans chocolatiers et pâtissiers.
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.
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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.
Magazine polonais dedie aux secteurs patisserie, boulangerie, onfiserie, crème glacée (depuis 1953).