Info Request
Lectures, Seminars and Workshops at MODERN BAKERY MOSCOW 2010
Numerous events as part of MODERN BAKERY MOSCOW also attracted great interest. Seminars, workshops and presentations drew interested visitors, who learned plenty about current issues and industry developments from the speeches given by international and Russian experts.
The supporting programme of the MODERN BAKERY MOSCOW 2010 took the form of daily presentations and events on the one hand and a lecture programme on the other hand.
Download: Booklet of the Supporting Programme 2010
- DownloadPDF | 2 MB
Daily Presentations
One of the highlights of this year's MODERN BAKERY MOSCOW was the national selection round of the Louis Lesaffre Cup. Six Teams battled over three days for a place in the next round.
Riehle and Berner Ladenbau in collaboration with Aspekt Medien Verlag (Pekarnja) showed how fried dough foods can be cooked and sold in store.
In addition, at the ingredients salon, companies presented their solutions for the baking industry and the Moscow International Industrial Academy demonstrated the creative art of baking as they did in the past years.
Conference Programme
Apart from the daily presentations and competitions, the conference programme also provided a variety of information for the baking industry.
Following great interest in it last year, a special programme for food technologists was also provided in 2010. At the Technologists' Day, experts from Böcker, MIWE and Werner & Pfleiderer gave talks about long-term fermentation, sourdoughs and yeast sponges plus fumes in ovens.
In addition, international experts debated the use and benefits of refrigeration and vacuum cooling and the issue of energy savings in the baking industry.
At the International Industrial Academy's bakery forum at MODERN BAKERY MOSCOW a discussion was held on bread as the basis of healthy nutrition. This included a lecture by Prof. Buckenhüskes from the DLG (German Agricultural Society) about deploying and using enzymes to improve bread quality.
As the correct use of ingredients is a major issue in Russia, MODERN BAKERY MOSCOW in collaboration with the Russian association responsible for ingredients organised a "fats and oils" seminar. Delegates from universities, institutes and businesses talked about new products and how they can be used.
"New solutions for production and sales problems in confectionery" was a seminar by the Russian state confectionery institute that was also very popular. The talks and discussion mainly involved new standards and legislation for Russia's confectionery industry.
As in the previous year, in 2010 again representatives of supermarkets and suppliers had a round table meeting to discuss their options and implementation scenarios for in-store bakeries in supermarkets.
