Supporting Programme 2010 - Highlights - National selection round of the Louis Lesaffre Cup - Presentations and seminars on the main points of interest: “Ecology and Energy Saving”, “Deep Freezing” and “Healthy Eating“ - Special offer for food technologists - More extensive information at the redesigned website This year the supporting programme of MODERN BAKERY MOSCOW once more offers numerous opportunities to obtain information regarding the current topics and developments in the Russian bakery and pastries market. Louis Lesaffre Cup – National selection round It is a special honour for the organiser of the MODERN BAKERY MOSCOW to host one of the most important international baking competitions: the Louis Lesaffre Cup. The best bakers of Russia compete within the scope of the national selection round for admission to the national team, which will then represent Russia in the international selection rounds. The focus of the competition is on innovation and technical skills.
Lecture Programme In seminars, presentations and workshops, international and Russian experts provide information regarding state-of-the-art technologies and optimised application options for wellknown products. ”Ecology and Energy Saving in the Baked Goods Industry“ is also one of the main points of interest this year; this is because, in compliance with the government’s decision, Russian bread production, with its present strong emphasis on industrial baking, must increase its energy efficiency considerably. By 2020, energy consumption must be reduced by 40 %. International experts will discuss options for conserving energy and increasing efficiency. Energy efficiency is also of immediate importance for the topic of deep freezing. While the distribution of frozen baked goods is currently still in its initial stages in Russia, rapid growth is predicted in this area for the years to come. The specialists of renowned companies will provide information regarding the correct utilisation of cooling techniques, adherence to the requirements of the cold chain and other important aspects with regard to frozen products.
The topic ”Healthy Eating and Life Style“ is also of increasing relevance in Russia. Up to now, however, white flour or rye flour bread is still predominant in Russian producers’ selection. But people’s thought processes are undergoing a change: the current premium selections already feature multi-grain flours, as well as fibre-rich nuts, grains and seeds. The International Industry Academy’s seminar discusses the level of significance the premium types of bread have on a healthy eating regime.
”Optimisation of Process and Quality “ – the MODERN BAKERY Technologists’ Day Optimal baking results can only be achieved by correct utilisation of the available technologies. Therefore the Technologists’ Day already generated vast interest among Russian technologists at the MODERN BAKERY MOSCOW in 2009, where they obtained extensive information during the expert presentations. In collaboration with the bakery expert magazine Pekarnja, the MODERN BAKERY MOSCOW focuses on the topics of “Sour Dough and Sponge”, “Long-Term Fermentation” as well as “Clouds of Heat in the Oven”.
Expanded Offers: The website of MODERN BAKERY MOSCOW To provide exhibitors, expert visitors and press with the best possible extensive information regarding MODERN BAKERY MOSCOW, as well as the Russian market, the exhibition website has been completely revised. Effective immediately, the website provides information regarding the Russian customs authorities, visas and certification, among other topics. It also offers tips for participating successfully in the exhibition in the largest country on earth. Additionally, you will find detailed information regarding the supporting programme: www.modernbakery-moscow.com
Supporting Programme 2010 - Highlights