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Boa Reading

Boa Reading

News about the bakery market, launches,
products, recipes, technology and innovation.
PMAN_diagnostico_Blog_Post_808x147
  • March 19th, 2023

Pman consultancy for diagnosis and rebalancing

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PMAN_case-elite_Blog_Post_808x147
  • February 9rd, 2023

Pman makes every effort to be useful and contribute to the success of its clients, from Oiapoque to Chuí and throughout the Americas.

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PMAN_massa_madre_diferencial_Blog_Post_808x147
  • 22 January 2023

Mother dough as a competitive differentiator

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PMAN_pao_massa_madre_Blog_Post_808x147
  • 15 January 2023

Know the differentials of breads with mother dough

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PMAN_textura_pao_Blog_Post_808x147
  • 8 January 2023

What is the impact of sourdough on bread texture?

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PMAN_Panettone_massa_madre_Blog_Post_808x147
  • December 25, 2022

Add to the tradition of Panettone the innovation of sourdough.

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PMAN_longevity-of-products_Blog_Post_808x147
  • December 18, 2022

Distribution strategy versus product longevity. How to choose?

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PMAN_Products_healthy_Blog_Post_808x147
  • December 11, 2022

Products with greater healthiness and clean label

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PMAN_pre_mixtures_Blog_Post_808x147 (1)
  • December 4, 2022

How to adapt the production of bakery products in relation to conservation?

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PMAN_pre_mixtures_Blog_Post_808x147
  • November 27th, 2022

Core Innovations – Concentrated Premixes

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PMAN_pao_hamburguer_Blog_Post_808x147 (3)
  • November 20th, 2022

From hamburger bread to Brioche: Everything that PMAN cores can do for your business!

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PMAN_pao_frances_Blog_Post_808x147
  • November 13th, 2022

French bread with vitamin D? Yea!

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PMAN_Massa_Madre_reducao_ingredientes_Blog_Post_808x147
  • November 6th, 2022

Can the use of mother dough in breads reduce the use of other ingredients?

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PMAN_Linha_Encapsulados_Blog_Post_808x147
  • October 30th, 2022

Encapsulated products in the production of breads and cakes.

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PMAN_Fermentation_Natural_Blog_Post_808x147
  • October 23th, 2022

Are breads with natural fermentation better for health?

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AI Additives Ingredients
  • June 17st, 2022

PMAN is in the new edition of AI Magazine | Additives Ingredients

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75 ABIP convention
  • 30 May 2022

PMAN participates in the 75th National Convention of the Brazilian Association of the Bakery and Confectionery Industry – ABIP

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banner
  • 20 May 2022

VIII MADRE MASS INTERNATIONAL SYMPOSIUM

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incredible harmonization
  • April 19th 2022

Incredible harmonies to conquer your customers

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baking trends
  • April 5th 2022

Colomba Pascal recipe

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Baking Trends
  • March 28th, 2022

Baking Trends

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Everything you need to know about preservatives
  • February 23rd, 2022

Everything you need to know about preservatives

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Pizza dough recipe with mother dough
  • February 21rd, 2022

Recipe: Pizza dough with sourdough

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liquid mother pasta
  • February 18rd, 2022

Mother Liquid Pasta

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let's create a success story
  • February 7rd, 2022

Let's create another success story!

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baking enzymes
  • December 16, 2021

Baking enzymes, why use them?

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8 reasons to use pman preservatives
  • December 6, 2021

Eight reasons to use PMAN natural preservatives:

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Christmas bread recipes
  • December 6, 2021

Christmas bread recipes

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revenue rebalancing diagnostics
  • November 25th, 2021

The Importance of Microbiological Air Control in the Bakery Industry

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encapsulated baking soda
  • November 17th, 2021

ENCAPSULATED SORBIC ACID

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ENCAPSULATED SORBIC ACID
  • November 17th, 2021

encapsulated baking soda

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encapsulated fumaric acid
  • November 17th, 2021

encapsulated fumaric acid

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  • November 17th, 2021

HYPERVALITY – NEW TREND IN THE BAKERY MARKET

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natural fermentation yesterday and today
  • November 16th, 2021

Natural Fermentation Yesterday and Today

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The Importance of Microbiological Air Control in the Bakery Industry
  • October 27th, 2021

Revenue rebalancing diagnosis

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Good Manufacturing Practices
  • October 18th, 2021

Good Manufacturing Practices

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  • October 18th, 2021

Do you know what a combination of barriers is? Understand how it can help in your production.

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liquid mother pasta 2
  • October 18th, 2021

Mother Liquid Pasta

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Fermentation what has changed
  • October 18th, 2021

Fermentation what changed?

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what are enzymes
  • October 1th, 2021

What are Enzymes?

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samba d
  • October 1th, 2021

Samba D

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what are encapsulated ingredients
  • October 1th, 2021

What are encapsulated ingredients?

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Nucleo Pasta Sweet Donuts
  • October 1th, 2021

Sweet Pasta Nucleus – Donut's

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Mother Liquid and Powdered Pasta
  • October 1th, 2021

Liquid and Powder Mother Pasta

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glycemic index in breads
  • October 1th, 2021

Glycemic index in breads: what is it? And how to reduce?

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hot dog day
  • October 1th, 2021

hot dog day

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tta
  • October 1th, 2021

TTA: what is it and what is its relationship with sourdough?

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clean label what they are
  • October 1th, 2021

Clean label: what are they?

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Natural Preservatives and Traditional Preservatives
  • October 1th, 2021

Natural Preservatives and Traditional Preservatives

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sban magazine
  • November 5th, 2019

SBAN Magazine

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what is the origin of the bakery
  • November 5th, 2019

What is the origin of baking?

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where did the brioche come from
  • November 5th, 2019

But after all, where did Brioche come from?

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industry technology
  • November 5th, 2019

Industry Technology in your Bakery

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core or pre mix
  • November 4th, 2018

Core or Premix?

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