Reducing the cost of confectionery and bakery products
16 June 2022 г.
12:00-15:00
The Neos Ingredients company invites you to visit master-class: «Reducing the cost of confectionery and bakery products»
Neos Ingredients Marketing Director with more than 9 years of experience in the food industry. The production of starter cultures and starter cultures according to the "Ernst BÖCKER GmbH" (Germany) standards certified specialist. She has an extensive experience in the implementation of functional ingredients at the largest enterprises of the Russian Federation and in the CIS countries, experience in finalizing technological maps of confectionery and bakery products, as well as the development of new recipes.
AS A RESULT OF THE MASTER CLASS, YOU WILL KNOW:
- What complex additives will help to reduce the cost of finished products.
- How to optimize production recipes properly.
- How to reduce the dosage of melange and not to lose the quality of flour confectionery.
- How to calculate the consumption of grease for molds.
- How extending the freshness of a product affects its price.
- What ingredients to buy to increase the yield of the product.
- Which bread to choose on a mixture or sourdough?
Date: June 16, 2022
Time: 12: 00-15:00
Location: Expocentre Fairgrounds, Pavilion 2.1, Master classes 21E10
The number of seats is limited
Registration for the Modern Bakery Moscow exhibition is required!