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?

16 June 2022 г.

12:00-15:00

Neos Ingredients invites you to visit master-class "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".

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

AS A RESULT OF THE MASTER CLASS, YOU WILL KNOW:

  • How to choose analogues of raw materials for flour confectionery products
  • How to correctly recalculate dosages when replacing ingredients
  • What additives will help to reduce the cost of finished products
  • Why is the use of complex ingredients more profitable than working with mono components

Consider the replacement of mono components:
Lecithin (E322) | Mono- and diglycerides of fatty acids (E471) | Polyglycerin and Fatty acid esters (E475) | Propylene Glycol and Fatty acid esters (E477) | Sodium Stearoyl-2-Lactylate (E481) | Sorbitan Monostearate (E491) | Sorbitol (E420) | Glycerin (E422) | Propylene Glycol(E1520)

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!