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MASTER-CLASSES

>15
workshops and business events
4
days of work
2
master-class areas
*The schedule of master-classes is being updated.
REGISTRATION
14 June 2022
12:00–15:00 | 5 Chocolate textures
Presenter: Ilya Sparin,corporate Pastry Chef of the Russian Chocolate Academy | Company Barry Callebaut (Pav.2.1 booth 21E10)
12:00–15:00 | 33 rules for making sourdough Tartine
Presenters: Anton Kornyshov is a sourdough bread baker | (Pav. 2.3 booth 23A50)
15:00–18:00 | Ferments of the Pishchepromprodukt company in the production of flour products for the creation of a clean label
Presenters: Evgeny Shkapov, Tatyana Kolupaeva | Company: PISHEPROMPRODUCT (Pav. 2.1 booth 21E10)
15 June 2022
10:00–12:00 | PRO Artizan: classic, ethnic, healthy breads on the artisan shelf
Presenters: Vitaly Lunin, Dmitry Sosunov | Company: Lesaffre (Pav. 2.1 booth 21E10)
12:00–15:00 | NZMP (Fonterra) butter sheets from New Zealand. Application features. Impact on the quality and cost of production
Presenters: Oksana Kuznetsova | Company: Fonterra (Pav. 2.1 booth 21E10)
16 June 2022
10:00–12:00 | ROSE ELEGANCE. A unique line of desserts with an innovative product. Trend of 2022
Presenter: Fetisov Sergey | Company: CSM Ingredients (Pav. 2.1 booth 21E10)
12:00–15:00 | Shu Pari-Brest. A small hazelnut cake as a symbol of France
Presentor: Liza Batt - pastry chef, brand chef of the cafe NIQA pâtisserie & café, ( Pav. 2.3 booth 23A50)
12:00–15:00 | Shortage of raw materials. How to choose analogues of ingredients for flour confectionery? Is it possible to reduce the cost of products without loss of quality?
Presenters: leading technologists | Company: Neos Ingredients (Pav. 2.1 booth 21 E10)
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