23 March 2021
10:00 - 13:30 Conference Hall 2.3
Seminar Leipurin Tukku. Topic to be specified
10:30 - 13:30 Conference Hall
Business Accelerator in food technologies MGUTU K.G. Razumovskogo
12:00 - 14:00 Pav. 2.3
Magomet Albotov | Laduree Russia Topic to be specified
12:00 - 15:00 Master-class Pav. 2 booth 21Е10
Novelties of Ingredients and Raw Materials Unifood (Fonterra) 3 secrets of the perfect puff pastry
14:00 - 17:30 Conference Hall Pav. 2.3.
Symposium. Bread as the basis for healthy nutrition
14:30 - 18:00 Master class Pav. 2.3.
Bakery & Pastry Chefs. Topic to be specified
24 March 2021
10:00 - 13:30 Conference Hall Pav. 2.3
Panel discussion
10:30-13:00 Master class Pav. 2.3.
Topic to be specified
12:00 - 15:00 Master class Pav. 2.1.
Novelties of ingredients & raw materials. Арт-Ко
13:30 - 16:00 Conference Hall Pav. 2.3.
Business Club Drivers of Bakery Development in Russia
14:00 - 16:30 Master class Pav. 2.3
Topic to be specified
25 March 2021
10:00-14:00 Master class. Pav. 2.1
School of proper baking: Rye sourdough. Bakery and flour confectionery products with rye flour.
12:00 - 15:00 Masterc-Class Pav. 2.1
Sponge cake in 2 minutes! Rolls and biscuits with thermostable filling. Learning how to decorate a mousse cake with pastry gels correctly. | Neos Ingredients
12:00 - 15:00 Master-class Pav. 2.3.
Cold fermentation technology for bakery products | MIWE
15:00- 18:00 Master class 2.1
Novelties of ingredients & raw materials Margaron. | Features of using oil and fat products without palm oil