Good Reading Good Reading News about the bakery market, launches,products, recipes, technology and innovation. June 26th, 2026 Celebrating 30 years, PMAN participates in FIPAN 2026 and announces an unprecedented acquisition and partnership. CLICK HERE 22 May 2026 Impacts of natural fermentation on the texture and structure of bread. CLICK HERE February 23, 2026 Food safety: how to guarantee a reliable product for the consumer. CLICK HERE February 20, 2026 What is shelf life and why does it matter in the food industry? CLICK HERE February 18, 2026 Food hygiene and safety: essential practices to avoid contamination. CLICK HERE February 6, 2026 PMAN and innovation: 30 years transforming baking with technology. CLICK HERE February 4, 2026 PMAN 30 years: history, innovation and solutions for baking. CLICK HERE October 6th, 2025 Baking Trends CLICK HERE October 5th, 2025 Are breads with natural fermentation better for health? CLICK HERE October 3th, 2025 How do encapsulated ingredients work in baking? CLICK HERE October 2th, 2025 Good manufacturing practices: complete guide! CLICK HERE October 1th, 2025 Panettone with sourdough: tradition and innovation CLICK HERE September 19th, 2025 Bread production: strategies for greater conservation CLICK HERE September 19th, 2025 Fermentation in bread production: evolution and modern practices CLICK HERE September 19th, 2025 How to increase the shelf life of baked products? CLICK HERE September 19th, 2025 Sourdough in baking as a competitive advantage CLICK HERE August 22th, 2025 What is the impact of sourdough on bread texture? CLICK HERE August 21th, 2025 Encapsulated products in baking: innovation and quality CLICK HERE August 20th, 2025 Technology in baking: how to improve production? CLICK HERE August 6th, 2025 Partnership with suppliers: more value and efficiency CLICK HERE August 6th, 2025 Purchasing Manager: From Operations to Strategy in Bakery CLICK HERE August 6th, 2025 How to avoid waste and rework in baking? CLICK HERE August 6th, 2025 Technology in baking: innovations that reduce costs! CLICK HERE August 6th, 2025 Baking: how to anticipate industry trends? CLICK HERE March 19th, 2023 PMAN Consulting: Revenue Diagnosis and Rebalancing CLICK HERE February 9, 2023 Pman makes every effort to be useful and contribute to the success of its clients, from Oiapoque to Chuí and throughout the Americas. CLICK HERE January 15, 2023 Sourdough bread: discover its main distinguishing features. CLICK HERE December 11, 2022 How to offer healthier and clean label products CLICK HERE November 27th, 2022 Bread Concentrate Innovations CLICK HERE November 20th, 2022 From hamburger bread to Brioche: Everything that PMAN bread concentrates can do for your business! CLICK HERE November 13th, 2022 French bread with vitamin D: benefits and safe fortification CLICK HERE November 6th, 2022 Use of sourdough starter: reducing ingredients in bread making. CLICK HERE June 17th, 2022 PMAN is in the new edition of AI Magazine | Additives Ingredients CLICK HERE 30 May 2022 PMAN participates in the 75th National Convention of the Brazilian Association of the Bakery and Confectionery Industry – ABIP CLICK HERE 20 May 2022 VIII SOURDOUGH INTERNATIONAL SYMPOSIUM CLICK HERE April 19th 2022 Pairing rustic breads: strategies to delight and increase sales. CLICK HERE April 5th 2022 Colomba Pascal recipe CLICK HERE February 21, 2022 Recipe: Pizza dough with sourdough CLICK HERE February 18, 2022 Liquid Sourdough CLICK HERE February 7, 2022 Let's create another success story! CLICK HERE December 16, 2021 Baking enzymes, why use them? CLICK HERE December 6, 2021 Christmas bread recipes CLICK HERE November 25th, 2021 Importance of microbiological air control in baking. CLICK HERE November 17th, 2021 Encapsulated Fumaric Acid: How it works and why to use it. CLICK HERE November 17th, 2021 Encapsulated sodium bicarbonate: technology applied to baking. CLICK HERE November 17th, 2021 encapsulated fumaric acid CLICK HERE November 17th, 2021 HYPERVALITY – NEW TREND IN THE BAKERY MARKET CLICK HERE November 16th, 2021 Natural Fermentation: Tradition and Industrial Technology CLICK HERE October 27th, 2021 Diagnosis and rebalancing of revenue streams: improved performance, security, and profitability. CLICK HERE October 18th, 2021 Combination barriers: what they are and how to apply them in baking. CLICK HERE October 18th, 2021 Liquid Sourdough vs. Powdered Sourdough: Texture, Flavor, and Aroma of Bread CLICK HERE October 1th, 2021 What are Enzymes? CLICK HERE October 1th, 2021 Samba D CLICK HERE October 1th, 2021 Sweet Bread Concentrate – Donut's CLICK HERE October 1th, 2021 Liquid and powdered sourdough starters: differences and how to choose. CLICK HERE October 1th, 2021 Glycemic index in bread: what is it and how to reduce it? CLICK HERE October 1th, 2021 hot dog day CLICK HERE October 1th, 2021 TTA: what is it and what is its relationship with sourdough? CLICK HERE October 1th, 2021 Clean Label in baking: concept and applications in the industry. CLICK HERE November 5th, 2019 SBAN Magazine CLICK HERE November 5th, 2019 The origins of breadmaking: how bread came about and its evolution. CLICK HERE November 5th, 2019 But after all, where did Brioche come from? CLICK HERE November 4th, 2018 Bread Concentrate or Premix? CLICK HERE
