23-26 March 2021 IEC "Expocentre" Moscow REGISTRATION

Master Classes

Для Интернета

*Updated program will be published soon.

Bakery and Pastry Chefs

Pav. 2 booth 23С150

For 4 days, international experts share their experience in making artisan bread, pastry, original desserts and chocolate decorations.



Willem Verlooy ( Belgium)

  • Best Belgian pastry chef 2015 by Gault & Millau
  • Author of unique desserts for exclusive high-end restaurants
  • Owner of a pastry shop near Antwerp, Belgium
Андреа Галли_3

Andrea Galli (Italy)

  • Finalist of the "Bocuse D'or" - international contest of professional chefs in France.
  • Winner of the first prize at the prestigious Festival della Cucina Italiana
  • The best chef in the Mediterranean at the "Qoco" tournament.

Novelties of Ingredients and Raw Materials

Master class area location is Pavilion 2  stand 21Е10

Leading manufacturers and suppliers will talk about the methodology and secrets of thei use of ingredients, the impact of the quality of ingredients on the finished product, as well as new technologies and recipes for the production of confectionery and bakery products.


UNIFOOD (Fonterra)

Topic: 3 secrets of perfect puff pastry
Date: March 17
Speaker: Confectionery Art World`s Champion


18 March10:00-12:00

Topic to specified
Speaker do tbe specified
Company name: Lesaffre



Topic: The Traditional taste of bread with sourdough for bread "eximalt"

Speakers: Valentina Pekar, Elena Zhukova, Said Tahirov

Companies: Art-Co, Leipurin

Маргарон лого JPEG


"10 mistakes in the production of croissant"




NEOS Ingredients

March 19