Highlights of the 3rd day

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Highlights of the exhibition: what did we remember about the 3rd day of the main meeting of specialists in the bakery and confectionery industry? ✨

🙌 Determined the order of organization of control and indicators of quality and safety of products of raw materials and standardized ingredients within the framework of the ProIngredients School.

✨We learned how to increase the attractiveness of products without increasing the cost, new trends in confectionery, secrets of making puff pastry and yeast dough, custard loaves and real Instagram desserts in the master classes zones from top chefs.

🤩 At the public talk "Business of bakeries and patisseries" received working tools in increasing the profits of mini-bakeries. We discussed unusual concepts of restaurants as a source of attracting guests, how a modern confectionery showcase should look like. Australian chef Tom Halpin shared the story of opening a bakery that went from a small kitchen to a big business.

✨We have analyzed the best regional practices of the Russian national bakery and the issues of automation and dispatching of engineering systems at bakery enterprises.

Do you want to know what will happen on the final day of the exhibition? You still have a chance - registration at the website😉 The next exhibition is only in a year!

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