CONTENTS 11 93 New bagel lines feature efficiency and flexibility. FORMULATING/R&D 69 | Whole Grains, Naturally How can formulators build on the healthy glamour of 'natural' to develop appealing whole-grain baked foods? 77 | Malt's Many Faces From functionality to flavor, malt ingredients offer a wide range of applications and benefits. 83 | Plus Protein In the forms of concentrates and isolates, protein ingredients aid the structure and nutrition of baked foods. 90 | Ingredient News PROCESSING/OPERATIONS 93 | Boiled and Baked New bagel lines feature more efficient and flexible designs for more varieties and sizes with quick changeovers. 103 | Bye Bye Batches Improve automation, information management and process control with continuous mix systems. 109 | Open and Shut Manufacturers offer closure systems to suit every baker's needs. 45 Power quality improvements vs. energy reduction 113 | Products & Packaging IN EVERY ISSUE 12 16 22 117 118 119 121 122 129 Editorial News Front People Calendar of Events Recent Patents Meeting Preview: IDDBA Supplier Profiles On the Web Advertisers' Index 103 Continuous mixing offers improved automation and process control. 77 Malt ingredients add function and flavor.