Reducing the cost of confectionery and bakery products

16 June 2022 г.


The Neos Ingredients company invites you to visit master-class: «Reducing the cost of confectionery and bakery products»

Gordeeva Tatatiana

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.

Raenko Elena
Neos Ingredients Leading Technologist with more than 16 years of experience in bakery and confectionery industry. Main organizer and ideological inspirer of the CANDY&BAKERY project


  • 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!