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Fringe program

Schedule of business events

21 march
22 march
23 march
24 march

21 March

10:00–18:00
Workshop "Retail Bread Store"
Organizer: VATEL CONSULTING LLC
Pav. 8 conference room
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10:30–12:30
Dessert for a million
Speaker: Marina Romanova, founder and pastry chef of the Rosemarycake project
Pav. 2.3, 23B20
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10:30–12:30
How to make and sell a cake for 10,000 rub/kg?
Speaker: Marina Sinitskaya, creator of show cakes
Pav. 2.1, 21E01
10:30–17:30
School of Modern Baker and Confectioner ProIngredients

Day 1

Standardization, identification,

labeling of bakery and

confectionery

Seminar Room No. 4
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13:00–18:00

Confex. Confectionery expertise

  • Confectionery Market Trends 2023
  • Export of confectionery products
Pav. 2.3
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13:00–15:00
The taste and juiciness of gluten-free pastries - is it possible or not?
Speaker: Asya Motina, author of the book Gluten-Free Bread, artisan baker on a gluten-free diet
Pav. 2.1, 21E01
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13:00–15:00
Macaron. French patisserie secrets
Speaker: Lisa Butt, Pastry Chef, Brand Chef at NIQA pâtisserie & café
Pav. 2.3, 23B20
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10:00–18:00
Symposium "Bread - the basis of a healthy diet"
Organizer: International Industrial Academy
Pav. 8 conference hall
15:30–17:30
"Green" desserts in the restaurant. How to create a dessert without gluten, lactose and refined sugar?
Speaker: Yulia Posazhennikova, pastry chef BURO.TSUM
Pav. 2.1, 21E01
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15:30–17:30
English Easter cross buns
Speaker: Anton Isenin, chef at ASTER cafe
Pav. 2.3, 23B20

22 March

10:00–13:00

Symposium PRObread. Looking to the future

Organizer: NIIHP

Pav. 8, buffet hall
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10:30–12:30
Secrets of making chocolates with original fillings
Speaker: Alla Komissarova, chocolatier, founder of La Princesse Choco chocolate atelier
Pav. 2.3, 23B20
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10:30–14:00
Artisan bakeries: challenges and ways of development. From theory to practice.
Speakers:
  • Vitaly Lunin, head of the bakery center of SAF-NEVA LLC
  • Dmitry Sosunov, Deputy Head of the Bakery Center of SAF-NEVA LLC
  • Denis Mosolov, national technologist for the industrial market of SAF-NEVA LLC
Pav. 2.1, 21E01
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10:30–17:30
Confex. Confectionery expertise
Day 2
Pav. 2.3
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10:30–17:30

School of Modern Baker and Confectioner ProIngredients

Day 2
Seminar Room No. 4
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11:00–17:00

The fifth conference "Own production as a competitive advantage of a retail network"

Organizer: Retail.ru

Pav. 8 conference hall
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13:00–15:00

Fasting and Easter

Speaker: Olga Voynova | School for baking sourdough bread
Pav. 2.3, 23B20
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14:00–16:00

Briefing of regional individual Russian Union of Bakers "From the fact of creation to systematic work"

Organizer: Russian Union of Bakers

Pav. 8 conference hall
15:30–17:30

Master-class "Dessert on a plate. Modern execution

Speaker: Alexander Bakanov | pastry chef of restaurants Kislovsky and Black Thai, brand chef of the Tatlım confectionery group (Istanbul)

Pav. 2.1, 21E01
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15:30–17:30

Brioche as the perfect companion for the bakery

Speaker: Anna Gribanova, Brand Chef, Khlebny Dvor Bakery

Pav. 2.3, 23B20
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16:30–17:30

Awarding ceremony of the All-Russian competition "The Best Bread of Russia"

Organizers: International Industrial Academy, Russian Union of Bakers

Pav.8, Buffet Hall

23 March

10:00–18:00

School of Modern Baker and Confectioner ProIngredients

Day 3

Seminar Room No. 4
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10:30–12:00

DELIGHT3. Delight in a cube

Speaker: Sergey Fetisov, chief technologist CSM Ingredients

Pav. 2.1, 21E01
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10:30–12:30

Functional chocolate decor. Increasing the attractiveness of products without increasing the cost

Speaker: Olga Peniosa, international consultant, confectioner-chocolatier

Pav. 2.3, 23B20
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11:00–17:00
Public talk "Business of bakeries and confectionery"
Event for owners of bakeries, pastry shops and restaurants
Pav. 2.3, Conference hall
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11:00–17:00

Conference "Own production as a competitive advantage of the trading network"

Organizer: Retail.ru

Pav. 8 conference hall
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11:00–13:00

Business Club "Best Regional Practices of Russian National Bakery"

Organizer: FGBOU DPO SPIUPT

Pav.8, Buffet Hall
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12:30–15:00

Choux types of bread. All about brews

Speaker: Alla Borisova, Chief Technologist, Senior Researcher, NIIHP

Pav. 2.1, 21E01
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13:00–15:00

Puff pastry and products made from it are an important part of the assortment of a modern bakery.

Speaker: Ahmed Ali-zadeh, technologist, chef-baker of classic bread baking and Viennese pastries

Pav. 2.3, 23B20
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14:00–15:30
Round table "Automation and dispatching of engineering systems of buildings of bakery enterprises"
Organizer: Russian Union of Bakers
Pav.8, Buffet Hall
15:30–17:30

Instagram desserts vs classic

Speaker: Alena Ofitserova, Pastry Chef at the Greeks and Blondie (Pinsky&Co)

Pav. 2.1, 21E01
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15:30–17:30

Cold fermented yeast dough as a base for assortment

Spaeker: Polina Andrianova, chef-baker at Pechorin, an artisan bread manufacturer (11 corners and bakery cafes in Moscow)

Pav. 2.3, 23B20

24 march

11:00–13:00

Seminar "Baking business in questions and answers"

Speaker: Konstantin Malkov, owner of the Bakerai network

Pav. 2.3, conference room 23D10
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11:00–12:00

Modern trends in the production of pizza. Step-by-step technology for kneading classic Italian

Speaker: Victoria Eremeeva, co-founder, director of Pizza School Russia, and Alexander Bogdanov, co-founder, head coach of Pizza School Russia

Pav. 2.3, 23B20
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11:00–13:00

Focaccia on sourdough: wheat and rye

Speaker: Olga Kiseleva, Chef Baker at PubLife (Bambule, Black Swan and 9 other restaurants), founder of Olin Khleb mini-bakery

Pav. 2.1, 21E01
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12:00–13:00

Do not do that! The most common mistakes in the production of pizza dough and how to eliminate them

Speaker: Victoria Eremeeva, co-founder, director of Pizza School Russia, and Alexander Bogdanov, co-founder, head coach of Pizza School Russia

Pav. 2.3, 23B20
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