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Modern Bakery Moscow themes and events

23 March 2021

Для Интернета

10:00 - 13:30 Conference Hall 2.3

Seminar Leipurin Tukku. Topic to be specified

Для Интернета

10:30 - 13:30 Conference Hall

Business Accelerator in food technologies MGUTU K.G. Razumovskogo

Для Интернета

12:00 - 14:00 Pav. 2.3

Magomet Albotov | Laduree Russia Topic to be specified

Для Интернета

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

Для Интернета

14:00 - 17:30 Conference Hall Pav. 2.3.

Symposium. Bread as the basis for healthy nutrition

Для Интернета

14:30 - 18:00 Master class Pav. 2.3.

Bakery & Pastry Chefs. Topic to be specified

24 March 2021

Для Интернета

10:00 - 13:30 Conference Hall Pav. 2.3

Panel discussion

Для Интернета

10:30-13:00 Master class Pav. 2.3.

Topic to be specified

Для Интернета

12:00 - 15:00 Master class Pav. 2.1.

Novelties of ingredients & raw materials. Арт-Ко

Для Интернета

13:30 - 16:00 Conference Hall Pav. 2.3.

Business Club Drivers of Bakery Development in Russia

Для Интернета

14:00 - 16:30 Master class Pav. 2.3

Topic to be specified

25 March 2021

Для Интернета

10:00-14:00 Master class. Pav. 2.1

School of proper baking: Rye sourdough. Bakery and flour confectionery products with rye flour.

Для Интернета

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

Для Интернета

12:00 - 15:00 Master-class Pav. 2.3.

Cold fermentation technology for bakery products | MIWE

Для Интернета

15:00- 18:00 Master class 2.1

Novelties of ingredients & raw materials Margaron. | Features of using oil and fat products without palm oil