Master Classes and Contests

The member of the Ambassadors du Pain, coach of the Spanish national bread-baking team. Founder of the Artebianca International School for Baking and Baking.

Honorary President International Association for Cereal Science & Technology (ICC)

Main topics

- Sourdough Technologies
- Puff pastry and trends in fat reduction
- Frozen dough and par-baked products

Jeffrey Hamelman has 40 years of experience in professional breadmaking. He learned the skill both independently and from French masters, worked as a baker, owned a bakery in Vermont, and taught at bakeries and culinary schools in North America, Germany, France, Ireland, Brazil, Japan, and other countries.

"Ingredients for Bakery Products with Clean Labels and Dietary Bread"

"Ingredients Bakels: traditions and innovations for the Russian market"

"From classic to uniqueness in your baking"

"10 mistakes in the production of croissant"

"Modern trends in the preparation of desserts and cakes"