MEDIA PARTNER      MAGAZINES

The magazine DBZ certificated IVW is the magazine specialized in craftsman´s bakery in Germany, Austria and Switzerland. It focuses on sector-based matters and it addresses to the professionals with examples of production and sale, practical advices to improve the quality throughout management reports. Updated news about the snack and coffee sector and data processing are the everyday themes. The brand EMNID certificates the high quality of the magazine.

The Allgemeine Bäckerzeitung (ABZ) is for all the businessmen of the bakery sector. Thanks to its exhaustive reports on the new trends, technologies for the baker industry, machinery, sale and marketing strategies, ABZ provides professional useful information for its readers. Other relevant themes in ABZ are business and company news, the trend of the sector and the reports about Expos, congresses and events of the bakery sector.

"Konditorei & Café" is the important Germanys business magazine for confectionery, café, patisserie, ice cream. All subjects being important for professionals of the sweet trade are shown. A great part of the content is taken by recipes. Technical subjects and new trends  are shown in comprehensive specials. Other subjects are new products, management, news from the market and from companies. Also important are reportages about shops and  the artists of the sweet handcraft.

Dulcypas professional magazine of Confectionery and Baking. Distribution: National and International. 16 Issues yearly.
Arte Heladero professional magazine of Ice-Cream Production, Distrinbution and Hotel Business. Distribution: National and International. 5 Issues yearly.

A magazine ideated by expert professionals of the information directed to the professionals working in the field of craftsman´s ice-cream. A useful tool in order to improve the profession of ice-cream producer to a high level of productive knowledge and commercial prestige.

"BRUTARUL" ("The Baker") is a specialized magazine for the Romanian bakery and confectionery market, freely distributed in 7,500 copies.

Heladería Panadería Latinoamericana is edited by Publitec Argentina, and specialized technical magazine of wide circulation throughout Latin America.

Sorveteria Confetaria Brasileira is edited by Publitec Brazil, and specialized technical magazine of wide circulation throughout wide circulation in Brazil and Portuguese-speaking countries.

The Ice-Cream Japanese Association in the only Japanese association where more than 100 ice-cream parlours work together in order to contribute to the sector-based market development.

Chocolat et Confiserie Magazine is a French professional magazine related to the world of the artisans : chocolate, confectionery, pastry. Chocolat et Confiserie Magazine includes 6 numbers a year.

2.800 exemplar , weekly, reaches all Austrian bakers and baker-confectioners. Economy, marketing, recipes, further training, management

A 10 year old publication orientated to the hostelry world and especially to the Italian restaurant industry.

Since its inception in 1985, Middle East Food (MEF) magazine has been the reliable resource for decision-makers engaged in the Food, Beverage, Ingredients, and Packaging sectors across the Middle East & North African (MENA) region

To communicate in Valeurs Boulangères, it is to promote your message in an upmarket magazine, read by deciders, which approaches the Bakery Field in a wholly new manner.

Buongiorno Italia is the magazine dedicated to Italian chefs in Germany.
Buongiorno Italia informs and supports its readers to improve their business.
Through Buongiorno Italia advertisers directly reach Italian chefs in Germany.

Since 1988, Z+G Magazine (Zaxaroplasteio + Gelateria) is published every two months and sent to almost 6.396 pastry, chocolate, and ice-cream businesses throughout Greece and Cyprus. It is the only professional magazine in Greece which is member of the Euroclub, the club of the best pastry magazines in Europe.

LE JOURNAL DU PATISSIER - 31st year - Readers : pastry chefs, bakers, ice-cream men, chocolate chefs and providers of catering services. 11 yearly publications. Monthly: 15 of each month.  Print run: 10.000 copies (subscriptions). National and international circulation. Everything four-colour printing. EDITIONS DES PATISSIERS DE FRANCE   TEL 01 40 89 28 70, REGIE PUBLICITAIRE: Marie-Claire HUBERT  Tel 05 61 51 29 13 - mc.hubert@guide-hubert.fr

We produce magazines SFERA-confectionery/bakery and SFERA-dairy/ice-cream for the companies of the Russian food industry.

NEWSPA, twice-monthly publication of the Bakery Association of Barcelona, with a free circulation of 3.000 issues directed to every Catalan baker and to all sector-based Spanish enterprises.

MLINPEK ALMANAH is a specialized magazine for millers and bakers and we send it to subscribers in Serbia and neighbour countries.

Landra is a Hungarian trade magazine for confectioners, bakers, ice-cream and pasta manufacturers.

Target Readers: Food industry, Hotels, Patisseries, Restaurants, Cafeterias, Food suppliers etc.
Number of copies: 7500

Targeted at the Australian & New Zealand Bakery Industry Leading Edge Magazine is published every two months and has a circulation of over 11,000 copies.

"The Baker and his Work" magazine is about bakery, pastry and snack in Greece. It discusses technical issues, the Greek and Global market, provides information, reports, surveys and finally recipes. It is addressed to bakers, confectioners and it is published in a two month basis.

The polish magazine for confectionery, bakery and ice-cream sector (since 1953).

Chef´s Corner, the bi-lingual (Arabic/English), bi-monthly publication of the Egyptian Chefs Association has an estimated readership of 12,000 individuals working in the hospitality industry in Egypt.

Technical magazine, in English and German/Spanish/French, circulated in Europe and north America, displaying technologies and raw materials For food&beverage industry.

Technical magazine, in Russian and Chinese, circulated in Russia and China, displaying technologies and raw materials for food&beverage industry.

Confectionery Production - the editorially led monthly journal for the global confectionery, chocolate, bakery and ice cream industries. The magazine has served the industry since 1934 and, as we celebrate its 75th anniversary year, provides the best possible coverage of industry developments.

Coffee Scout

Monthly magazine, two additional special issues: Lody (Ice Cream) and Swiat Czekolady (World of Chocolate), every month reach 6.000 confectionery and bakery enterprises in Poland.