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Modern Bakery Moscow 2015 | 21st International Trade Fair for Bakery and Confectionery
April 22-24, 2015 | Expocentre Fairgrounds | Moscow

Programme

23

April 2014

23D1
23/04/2014
10:00-18:00
Sweet Art - Master Classes
Info
Robert Oppeneder (Sweet Art), a famous patissier and confectionist, who has already fascinated the world with his masterpieces made of sugar and chocolate will
demonstrate daily and live the fine art of sugar pulling, sugar blowing and sugar pouring.
Time
Start › 10:00
End › 18:00
Location
23D1
23C1.1
23/04/2014
11:00-16:10
Richemont - Master Classes
Richemont Centre of Excellence
Info
Richemont - Switzerland’s leading Centre of Excellence for bakery and confectionery, will demonstrate daily three typical Swiss specialty breads of their recipe book “Bread“ and will share the art of pure craftsmanship.


The book in Russian can be purchased at the booth of the Publishing House Sebastian, Booth: 23C2.1 - Hall 2.3

Daily presentations: à 40 min:

11:00

13:30

15:30
Time
Start › 11:00
End › 16:10
Location
23C1.1
Hall 2.1
23/04/2014
11:00-11:30
Official Opening Ceremony
Time
Start › 11:00
End › 11:30
Location
Hall 2.1
Conference Room 1
23/04/2014
11:45-14:05
Plenary Session
The Russian bakery and confectionery industry: challenges & prospects
Time
Start › 11:45
End › 14:05
Location
Conference Room 1
Dates
11:45-11:50
Welcoming speech
Mr. Bernd Fichtner, Managing Director, OWP Ost-West-Partner, organizer of the trade fair
11:50-12:05
The Russian bakery industry: the current status and its development
Valerij L. Cheshinsky, Head of the Coordination Council of the associations of grain processing and bakery enterprises, Chairman of board of directors of JSC \"Russian Food Company\", President of the Russian Bakery Association
12:05-12:20
Innovation from the State Research Institute of bakery industry as a factor for a higher competitiveness of bakery enterprises of Russia
Anatolj P. Kosovan, Director of the National Research Institute of Industrial Bakery
12:20-12:35
Bread as the source of micronutrients
Viktor A.Tutelyan, Director of Scientific and Research Institute of Nutrition at RAMS
12:35-12:50
Problems of integrating the Russian confectionery industry in the world economy.
Larisa M. Aksenova, Director of the Scientific Research Institute for Confectionery Industry, Academician of Agricultural Sciences
12:50-13:05
Implementation of ingredients in the production of bakery and confectionery products: challenges and prospects
Alexey P. Nechaev, Dr.-Ing.– President of the Association of Food Ingredients Producers
13:05-13:20
The importance of the Russian bakery market for Europe and the AIBI
George Mavromaras, George Mavromaras
13:20-13:35
tbc
Kasymov Maksud, president of the association „Tashkent - Khleb“ (APH “TOSHKENTNON”)
13:35-13:50
Meeting the challenges of technical and technological modernization of bakery enterprises: experience and prospects
RONDO , Gold Sponsor of Modern Bakery Moscow 2014
Conference Room 2
23/04/2014
14:00-16:45
Wafers and ingredients for ice-cream production
In cooperation with the Association of Russian ice-cream producers
Info
On the first day of the exhibition a series of lectures on the production of wafers for ice-cream as well as ice cream will be held in cooperation with the Association of Russian ice-cream producers. The following renowned speakers will take part in the seminar: Valery N. Elkhov, General Director of the Association of Russian ice-cream producers, Antonina A. Tvorogova, Ph.D., Assoc. Prof, Deputy Director of scientific research, State Research Institute of Refrigeration Industry RAAS and Tatyana V. Savenkova from the Association of Food Ingredients’ Producers of Russia. In conclusion, the latest equipment and technology will be demonstrated at the booth of ‘Walterwerk Kiel’.
Time
Start › 14:00
End › 16:45
Location
Conference Room 2
Dates
14:00-14:15
Welcome speech of the moderator
Valery N. Elkhov, General Director, Association of Russian ice-cream producers
14:15-14:35
Current technical standards of the production of wafers for ice cream
Antonina A. Tvorogova, Antonina A. Tvorogova
14:35-15:05
Cross-sectoral cooperation – confectionery products in the ice-cream segment. News in the production of semi-finished wafers.
Tatyana V. Savenkova, Ph. D. Prof GNU NIIKP
15:05-15:25
Italian Gelato, modern trends on the Italian market.
Dmitrij Markov, Company MEC- 3
15:25-15:45
Advantages of the equipment for the production of waffle cones from Haas
Dario Tsappia, CFT Haas Convenience Food Eguipment GmbH
15:45-16:05
Quality improvements of waffle cones and cups with products of Mühlenchemie. Optimization of technological parameters.
Anufrieva Marina, Company Stern Ingredients / Mühlenchemie
16:05-16:25
tbc, Best Italy
16:25-16:45
Wafers and ice cream - ideas and trends in the world market of ice cream
Alexander Bauer, Company Walterwerk Kiel
16:45-17:00
Discussion. Q&A.
abc, abc
17:00-18:00
Visit of the booth of Walterwerk Kiel and demonstration of its equipment and technologies Booth: 22B2.1, Hall: 2.2
abc, abc
Conference Room 1
23/04/2014
14:00-17:00
Bread as the basis of a healthy diet, Day 1
7th Symposium and 7th International Quality Show for Bread and Bakery Products
Info
Session 1:

“Relevance of legislative and regulatory frameworks for bakery production for healthy, functional, preventive and therapeutic nutrition”
Moderators: Olga Ilyina, First Vice-Director of the International Industry Academy & Alla Kochetkova, Head of the Nutrition Institute Laboratory

Participation is subject the fee.
Time
Start › 14:00
End › 17:00
Location
Conference Room 1
Dates
14:00-14:30
Introduction by the moderators
,
14:30-14:50
Priorities for the bakery products market in Europe and Russia: consumers’ and producers’ views
Prof. Irina Matveeva, PhD
14:50-15:20
Legislative and regulatory framework of bakery production for a healthy diet
Prof. Alla Kochetkova, PhD, Head of the Nutrition Institute Laboratory of the Russian Academy of Medical Sciences
15:20-15:40
The range of bakery products produced by Russian enterprises for a healthy and functional diet as well as medical and preventive purposes
Prof. Olga Ilyina, PhD, First Vice-Director of the International Industry Academy
15:40-16:10
Technical regulations of the Customs Union : First Results
Tatiana Krikun, Head of the Food Industry Committee at the Association of Consumer Market Participants, Head of the Russian Union of Industrialists and Entrepreneurs expert group
16:10-16:30
Standardisation of bakery products, including those for a healthy diet, in terms of technological regulations of the Customs Union
Nina Vivyurskaya, Head of the standardisation department at the State Institute for Bakery Production, Executive Secretary of TC 003
16:30-16:50
Biomedical and technological aspects of the creation of a range of special purpose baked goods
Lina Kuznetsova, Director of the St. Petersburg department of the State Institute for Bakery Production
16:50-17:00
Open discussion; Q&A.
,
Conference Room 3
23/04/2014
15:00-15:45
MIWE: Business models of baking – MIWE smart engineering
Info
The baking business is changing continuously. Customer expectations and competition from different sides are challenging the bakers. Therefore the baker needs a clear concept for the bakery plant as well as for the point of sale.

Good production planning always means considering the planned workflow and the parameters to be influenced carefully in their entirety, and on this basis, to develop a manufacturing and organizational concept, which meets the individual needs and requirements optimally.
That‘s already quite an accurate description of the fundamental principle of MIWE smart engineering: сomplete manufacturing concepts from a single source.

But also the point of sale is important. “In-store baking“ is a pretty bland term to describe the colourful world of baking visible to customers. Today, bakers have many ways to distinguish their in-store baking concepts and thus to create a unique selling point in their markets.

Examples of bakery plant and in-store baking concepts will be elaborated during the workshop.
Time
Start › 15:00
End › 15:45
Location
Conference Room 3
Conference Room 3
23/04/2014
15:45-16:30
Diosna: Industrial solutions for the classical dough processing
Info

Time
Start › 15:45
End › 16:30
Location
Conference Room 3

24

April 2014

23D2
24/04/2014
10:00-14:30
Moscow Confectionery Art Cup, Day 1
Best Sugar Showpiece
Info
For the first time Modern Bakery Moscow holds a contest for the best confectioner 2014. Pastry chefs from around the world are invited to Moscow to compete for the best confectionery showpieces. The contest will be held under the chairmanship of an international jury of experts, which will define the best master in the following categories: ´Best Sugar Showpiece´, ´Best Chocolate Showpiece´, ´Best Confectioner. Cake Decoration´ and ´Best Young Confectioner. Cake Decoration´.
Time
Start › 10:00
End › 14:30
Location
23D2
Dates
10:00-12:00
Preparation of semi-finished products in front of the audience at Modern Bakery Moscow 2014.
,
12:00-14:00
Showpiece tasting and evaluation by the jury
,
14:00-14:30
Announcement of the winner Best Sugar Showpiece
,
23D1
24/04/2014
10:00-18:00
Sweet Art - Master Classes
Info
Robert Oppeneder (Sweet Art), a famous patissier and confectionist, who has already fascinated the world with his masterpieces made of sugar and chocolate will
demonstrate daily and live the fine art of sugar pulling, sugar blowing and sugar pouring.
Time
Start › 10:00
End › 18:00
Location
23D1
Conference Room 2
24/04/2014
10:30-13:20
Bakery of the 21st century: concept and business development
Seminar
Info
For the first time the seminar “Bakery of the 21st century: concept and business development” will be held. Here it can be learned in detail how to open a mini-bakery, from creating concepts of bakery-cafés in shopping malls and food stores to the analyses of current trends of coffee and pastry combination. All these questions will be covered by our speakers; they will share their personal experiences and the international practice. In conclusion, visitors have an opportunity to view the most diverse shop-fitting equipment for bakery-cafés represented by shop-fitting exhibitors of the exhibition.
Time
Start › 10:30
End › 13:20
Location
Conference Room 2
Dates
10:30-10:35
Welcoming speech of the moderator
tbc, tbc
10:35-10:55
Format Bakery-Café: European practice. The most successful and unique concepts.
Natalia Vieth, PEKARNJA Professional Magazine Aspekt Medien GmbH
10:55-11:15
Coffee and pastry: various combinations. The analyses of current trends.
Ramaz Chanturiya, President of the Russian Association of Tea and Coffee Producers
11:15-12:45
How to open a mini-bakery in shopping malls and food stores Mini-bakeries in supermarkets – New approach to the freshly baked pastry.
Konstantin Malkov, General Director of ´Bakery´ Ltd
12:45-13:20
Discussion with shop-fitting manufacturers
abc, qbc
Conference Room 1
24/04/2014
10:30-12:10
Bread as the basis of a healthy diet, Day 2
7th Symposium and 7th International Quality Show for Bread and Bakery Products
Info
Session 2:

“Technological aspects of bakery production for a healthy, functional, preventive and therapeutic nutrition”

Moderators: Vera Iunikhina, Department Chair at the International Industry Academy & Ludmila Shatnyuk, Vice-CEO of “Valetek ProdImpex“
Time
Start › 10:30
End › 12:10
Location
Conference Room 1
Dates
10:30-10:50
Introduction by the moderators
,
10:50-11:10
Hygienic and technological aspects of sodium content reduction in bakery products
Prof. Ludmila Shatnyuk, PhD, Vice-CEO of \"Valetek ProdImpex\"
11:10-11:30
The use of vitamin D for the enrichment of bakery products
Andrey Moyseyonok, Chief Science Officer of the Food Department at the Scientific and Practical Centre for Nutrition Studies in Belorussia
11:30-11:50
On the possibility of legislative regulation of the use of iodised salt for the enrichment of bakery products in Russia
Marina Kostyuchenko, Ph.D., Vice-Director for scientific application at the State Institute for Bakery Production
11:50-12:10
Development and production particulars of bakery products for a healthy diet
Larissa Shlelenko, Ph.D., Department Head at the State Institute for Bakery Production
12:10-13:00
Companies Mike Time - Open discussion. Q&A.
,
Conference Room 3
24/04/2014
10:30-14:00
An integrated approach to creating modern confectionary products. The Ingredients. The Technologies. The Market.
Seminar of the Russian Agricultural Academy’s State Research Institute for the Confectionery Industry
Info
The seminar program includes a consideration of the quality and safety of confectionery products during their production, storage and market circulation.

The audience will be presented with the current confectionery market trends and innovations in the technology and ingredient sector.

The seminar will focus on controlling the composition and quality of as well as the falsification prevention of confectionery products, on confectionery security concerns as well as the problems of the modern regulatory framework.
Time
Start › 10:30
End › 14:00
Location
Conference Room 3
Dates
10:30-10:45
Innovative approaches in the formation of the confectionery market.
Prof. Tatyana Savenkova, PhD, Deputy Director of the Russian Agricultural Academy’s State Research Institute for the Confectionery Industry
10:45-11:00
The transition from national legislation to the technical regulations of the Customs Union.
Prof. Irina Makeeva,
11:00-11:15
Main features of the Technical Regulation “On food safety in the production of bakers’ confections” and its application
Lyudmila Skokan, Deputy Director
11:15-11:30
News in the confectionary manufacturing standardisation.
Lyudmila Aleshina,
11:30-11:45
Practical experience in implementing technical regulation standards in the manufacture of chocolate and chocolate semi-products.
Larissa Ryseva,
11:45-12:00
New approaches to confectionery production technology based on the principle of traceability.
Irina Svyatoslavova,
12:00-12:15
Identifying fruit contents in confectionery products based on the ratio of organic acids and macronutrients.
Maxim Osipov,
12:15-12:30
Modern analytical methods for quality control to ensure the production of confectionery with a guaranteed nutritional value and to prevent counterfeiting.
Oksana Rudenko,
12:30-12:45
The role of technological aspects in the prevention of information falsification. The effects of changes in formulations and technologies for labelling the nutritional value of gingerbread and cakes.
Natalia Shcherbakova,
12:45-13:00
Some aspects of preservation management in confectionery manufacture and storage.
Nikolai Kondratiev,
13:00-13:15
Effective sanitisation methods in the manufacture of pastry products.
Svetlana Polyakova,
13:15-13:30
Crucial requirements of the TR CU 005/2011 declaration “On packaging safety” as applied to confectionery products
Olga Fedotova,
13:30-13:45
Pastry products for infant nutrition: composition and labelling requirements
Elena Soldatova,
23C1.1
24/04/2014
11:00-16:10
Richemont - Master Classes
Richemont Centre of Excellence
Info
Richemont - Switzerland’s leading Centre of Excellence for bakery and confectionery, will demonstrate daily three typical Swiss specialty breads of their recipe book “Bread“ and will share the art of pure craftsmanship.


The book in Russian can be purchased at the booth of the Publishing House Sebastian, Booth: 23C2.1 - Hall 2.3

Daily presentations: à 40 min:

11:00

13:30

15:30
Time
Start › 11:00
End › 16:10
Location
23C1.1
Conference Room 3
24/04/2014
14:00-18:00
Professional training for the specialists of bakery and confectionary, Part 1
SCHOOL OF MODERN BAKERS AND CONFECTIONERS
Info
Implementation of ingredients and innovative technologies in bakery and confectionery products. Legislative framework.

Participation fee: 95 Euro.
Time
Start › 14:00
End › 18:00
Location
Conference Room 3
Dates
14:00-14:05
Opening of the training course. Welcoming speech from MGUPP and SPPI
Alexey P. Nechaev, Ph.D. Prof., Honored Scientist of the Russian Federation, President of SPPI
14:05-14:50
Special purpose confectionery products. Problems and solutions.
Tatyana V. Savenkova, Ph.D. Prof., Deputy Director for Science GNU NIIKP
14:50-15:35
Technical regulation as a mechanism for the implementation of the priorities of ´healthy nutrition´ in the field of bakery and confectionery products
Alla A. Kochetkova, Ph.D. Prof., Nutrition Research Institute of RAMS
15:35-16:20
Requirements for the composition and labeling of flour confectionery products for baby food.
Elena A. Soldatova, Ph.D., GNU NIIKP
16:20-17:05
Features of the production of functional confectionery products.
Natalia A. Scherbakova, Ph.D., GNU NIIKP
17:05-17:50
Features of fats application in the production of functional confectionery.
Irina M. Svyatoslavova, Ph.D., GNU NIIKP
17:50-18:00
Discussion. Questions and answers
-, -
Conference Room 2
24/04/2014
14:00-17:40
Cooling and refrigeration technologies in the baked goods industry: from production to sales
Info
On the heels of the success of last year and the growing needs of the Russian market for refrigerated bakery goods - not only within the big cities, also Russian rural regions are following this trend - this seminar will take place for the fourth time in a raw. International specialists of well-known companies will give insights in their latest freezing and refrigeration technologies. This seminar will be held or translated in Russian.
Time
Start › 14:00
End › 17:40
Location
Conference Room 2
Dates
14:00-14:15
Welcoming speech and introduction
Hartmut Grahn, Gfb mbH
14:15-14:35
Baking of frozen products in store
Alexei Melnikov, Wiesheu
14:35-14:55
Specialty Breads - Advantages of Ovens designed for Protein for specialty breads
Marcelo Scharlack, JBT Foodtech
14:55-15:15
Hygienic, precise and cost-effective: spiral systems for active proofing, forced cooling and shock freezing of bakery and confectionery products.
Alexey Borodulin, Heinen Freezing
15:15-15:35
Gentle Proofing in a stable environment and shock freezing with vertical airflow
Frank Dittmann , JBT Foodtech
15:35-15:55
Cool Rising: The modern long-time dough method in bakery refrigeration systems
Stefan Kutska, Wachtel
15:55-16:10
Break
,
16:10-16:30
Cooling and refrigeration technologies as part of the modern baking process
Klaus Becker, Hermann Späth, MIWE
16:30-16:55
Vacuum cooling as a means of optimizing the process flow and the quality of baked goods
Irina Trunova, Werner & Pfleiderer Lebensmitteltechnik GmbH, Vertretung Moskau
16:55-17:10
Vacuum Cooling – Not only a cooling system
Kurt Spirig (Inventor of the Vacuum Cooler), Revent International
17:10-17:20
Flexibake system – Flexibility in proving and retarding of doughs
Ulrich Gasbjerg, Lillnord
17:15-17:40
Cooling and freezing technology of KOMA
Dmirtiy Yatsuk, Koma
Conference Room 1
24/04/2014
14:00-18:00
Bread and the Health of the Planet
Second Eurasian Forum of Leaders in the bakery industry
Info
I. Global trends in the innovative bakery development

Moderator: Valentina Ivanova – Rector of the Moscow State University for Management and Technology, laureate of the Russian State Award for Education

II. Bakery development programme in russia as a tool for sustainable, high-quality and safe food provision

Moderator: Anatoly Kosovan – Director of the State Research Institute for Bakery Industry at the Russian Academy of Sciences

III. Creating an effective education system for the baking industry based on interaction between universities, research institutes and business

Moderator: Sergey Simonenko – Director of the State Institute for Child Nutrition
Time
Start › 14:00
End › 18:00
Location
Conference Room 1
23D2
24/04/2014
15:00-18:00
Moscow Confectionery Art Cup, Day 1
Best Confectioner Cake Decoration
Time
Start › 15:00
End › 18:00
Location
23D2
Dates
15:00-17:00
Preparation of semi-finished products in front of the audience at Modern Bakery Moscow 2014
,
17:00-18:00
Showpiece tasting and evaluation by the jury
,
Round Table Room
24/04/2014
16:30-18:40
Bread and health, Round table
Within the framework of the Second Eurasian Forum ´Bread and the Health of the Planet´
Time
Start › 16:30
End › 18:40
Location
Round Table Room
Dates
16:30-16:45
Ways to improve the training for bakery and pasta industries
Tatyana B. Tsiganova, Ph.D. - Head of Education Center, innovation and international cooperation GNU GOSNIIHP
16:45-17:00
Implementation of innovations from GOSNIIHP - a real opportunity to improve the competitiveness of production
Marina N. Kostjuchenko, Ph.D. - Deputy Director of the GNU GOSNIIHP
17:00-17:10
Safety and quality of grain of the Russian Federation Safety and quality of grain of the Russian Federation
Alexander V. Khatuntsov, Member of the advisory council of the Russian Government and the Federal Antimonopoly Service, Prof. of the Department “Technologies of grain processing, bakery, pasta and confectionery production” at the Moscow State University for Management and Technology
17:10-17:20
Regulatory documentation for pasta industry
Nadezhda K. Kazennova, Ph.D. - Head of Testing Laboratory ´Makaron- Service´ (Pasta Service) , Prof. of the Department ´Technologies of grain processing, bakery, pasta and confectionery production´ at the Moscow State University for Management and Technology
17:20-17:30
Modern technology for the extrusion of grain products
Nicholas Lesik, Head of JSC “Clextral“ in Russia
17:30-17:40
Extrusion products in the technology of preventive flour products
Vladimir V. Martirosyan, заведующий кафедрой ´Технология продуктов питания и товароведения´ Северо-Кавказского федерального университета, д.т.н.
17:40-17:50
Current approaches to the assessment of grain quality
Tatiana A. Korzun, Deputy Director of the Federal Center for Grain Quality Assessment
17:50-18:00
Innovative technologies of the processing the plant raw material
Valentina D. Malkina, Ph.D. - Head of the Department ´Technologies of grain processing, bakery, pasta and confectionery production´ at the Moscow State University for Management and Technology
18:00-18:10
Unconventional types of plant raw materials in technologies of preventive bakery
Igor A. Nikitin, Ph.D. - Head of the Center ´Functional foods´ at Moscow State University for Management and Technology
18:10-18:20
Current aspects of drying and aeration of grain
Svetlana V. Egorova, Ph.D. – Assoc. Prof. of the Department “Technologies of grain processing, bakery, pasta and confectionery production” at the Moscow State University for Management and Technology
18:20-18:30
Quality control of bakery products in the North Caucasus region, in accordance with the requirements of technical regulations
Elena V. Zhirkova, Assoc. Prof. of the department \"Food Technology and merchandising\" of the North Caucasus Federal University
18:30-18:40
Open discussion. Questions and answers
,

25

April 2014

Conference Room 3
25/04/2014
10:00-14:30
Professional training for the specialists of bakery and confectionary, Part 2
SCHOOL OF MODERN BAKERS AND CONFECTIONERS
Info
Implementation of ingredients and innovative technologies in bakery and confectionery products. Legislative framework.
Time
Start › 10:00
End › 14:30
Location
Conference Room 3
Dates
10:00-10:45
Food ingredients for bakery products
Tatyana B. Tsyganova, Ph.D. Prof., Honored Scientist of the Russian Federation, GOSNIIHP
10:45-11:30
Modeling of the ingredient composition of the specialized, functional and fortified bakery products
Marina N. Kostyuchenko, Ph.D., Deputy Director for Science GOSNIIHP
11:30-12:15
Practice of enrichment the bakery and confectionery products with vitamins and microelements.
Lyudmila N. Shatnyuk, Ph.D. Prof., MPA
12:15-13:00
Modern criteria for evaluating the properties of bakery products
Irina G. Belyavskaya, Ph.D., Associate Prof., MGUPP
13:00-13:45
Application of dietary fiber in the manufacture of bakery products: technological aspects.
Veronika V. Tarasova, Ph.D. , associate prof., MGUPP
13:45-14:00
Discussion. Questions and answers
,
23D2
25/04/2014
10:00-14:30
Moscow Confectionery Art Cup, Day 2
Best Chocolate Showpiece
Time
Start › 10:00
End › 14:30
Location
23D2
Dates
10:00-12:00
Preparation of semi-finished products in front of the audience at Modern Bakery Moscow 2014
,
12:00-14:00
Showpiece tasting and evaluation by the jury
,
14:00-14:30
Announcement of the winner Best Chocolate Showpiece
,
23D1
25/04/2014
10:00-18:00
Sweet Art - Master Classes
Info
Robert Oppeneder (Sweet Art), a famous patissier and confectionist, who has already fascinated the world with his masterpieces made of sugar and chocolate will
demonstrate daily and live the fine art of sugar pulling, sugar blowing and sugar pouring.
Time
Start › 10:00
End › 18:00
Location
23D1
Conference Room 1
25/04/2014
10:00-16:50
Russian bakery – new format. Promising solutions for business: from raw materials to sales
Practical conference
Info
Part 1: Interactive seminar ´Actual dialogue on business development, supply chain management, marketing and logistics´

Part 2: Focus-session ´Increased shelf life of finished product - the way of further development of the domestic bakery´
Time
Start › 10:00
End › 16:50
Location
Conference Room 1
Dates
09:30-10:00
Registration of conference participants.
,
10:00-10:30
Global trends of the world bakery. Experts of the company Lesaffre will report on the trends and prospects of the European and Russian bakery market
Company Lesaffre,
10:30-10:40
Discussion. Questions and answers.
,
10:40-11:20
Restructuring the marketing of bakery enterprise - a way of dynamic business development
Company Watel,
11:30-12:10
Opportunities and risks for food business in the context of globalization. Optimization of enterprise management
Company Karavaj,
12:10-12:20
Discussion. Questions and answers.
,
12:20-12:40
Prospects of GR-technologies in Russia: effective interaction of business and government
St. Petersburg Institute of Management and Food Technology,
12:40-12:50
Discussion. Questions and answers.
,
12:50-13:30
Lunch break.
,
13:30-14:00
Control of microbiologic spoilage of bakery products
Company Lesaffre,
14:00-14:10
Discussion. Questions and answers.
,
14:10-14:40
Technological equipment for the production of long-life products
Company Rondo Rus,
14:40-14:50
Discussion. Questions and answers.
,
14:50-15:20
Vacuum cooling and energy-saving technology - a revolutionary break-through in bakery production
Revent International АВ,
15:10-15:30
Global trends in the market of frozen food. Status and developments in Russia
Company Lesaffre,
15:20-15:30
Discussion. Questions and answers.
,
15:40-16:10
Innovations in packaging. Packing as the trademark of a company. Features for packaging of frozen semi-finished food.
National Institute of packaging and logistics,
16:10-16:20
Discussion. Questions and answers.
,
23C1.1
25/04/2014
11:00-16:10
Richemont - Master Classes
Richemont Centre of Excellence
Info
Richemont - Switzerland’s leading Centre of Excellence for bakery and confectionery, will demonstrate daily three typical Swiss specialty breads of their recipe book “Bread“ and will share the art of pure craftsmanship.


The book in Russian can be purchased at the booth of the Publishing House Sebastian, Booth: 23C2.1 - Hall 2.3

Daily presentations: à 40 min:

11:00

13:30

15:30
Time
Start › 11:00
End › 16:10
Location
23C1.1
Conference Room 2
25/04/2014
11:00-17:00
Food ingredients: tasty, useful and technological
Seminar
Info
The leading manufacturers of micro ingredients and raw materials present the latest trends, innovation and technology for their application in bakery and confectionery products, as well as technological aspects of functional additives and mixtures of enzyme and flavoring agents, fats for special purposes.
Time
Start › 11:00
End › 17:00
Location
Conference Room 2
Dates
11:00-11:05
Welcoming speech
Alexey P. Nechaev / Tatyana B. Tsyganova, Ph.D. Prof., Honored Scientist of the Russian Federation, President of SPPI / Ph.D. Prof., Honored Scientist of the Russian Federation, GOSNIIHP
11:05-11:25
Innovative approaches to the development of a new range of bakery products
Tatyana B. Tsyganova, Ph.D. Prof., Honored Scientist of the Russian Federation, GOSNIIHP
11:25-11:45
Cereals in bakery products
Vera S. Iunikhina, Ph.D. Prof., International Academy of Industry
11:45-12:05
The global trends in the formulations for bakeries and solutions from the company Dow
Renat Kashapov, Head of food and pharmaceutical ingredients in Russia, CIS and Baltic countries, Dow Europe GmbH
12:05-12:35
Innovative ingredients from GC Soyuzsnabfor the manufacturers of bakey and confectionery products
Alexander A. Lomakin, Chief Technologist of the bakery department GC Soyuzsnab
12:35-13:05
Benefits of using mixtures of functional ingredients in the fortification of flour, bread and confectionery products - DSM-Fortitech.
Rafal Zbikowsky, Business development manager DSM
13:05-13:25
Leaven from Böcker and equipment from hb-technik for the production of bread and bakery products
Elena Y. Raenko, Technologist of the company ´Neos Ingredients´
13:25-13:55
Ingredients for thermostable fillings (microcrystalline cellulose, etc.)
Olga B. Kikhaeva, Chief of technology department, JSC ´Baltic Group´
13:55-14:25
Novelties from ´Scorpio-aroma´ within the current trends of the production of confectionery and bakery products + degustation
Svetlana A. Klimova, Head of the Laboratory, LLC ´Scorpio-Aroma´
14:25-14:45
Color, coloristic and products from the company ´ECO RESOURCE´ for the confectionery industry
Tatiana A. Guseva , Head of Development, Application and Quality Control Department, CC Eco Resource
14:45-15:05
Ingredients made of rice and their application in the confectionery and bakery industries + samples of ingredients
Alexey V. Mitelev, Manager of Food Department, LLC ´Bang & Bonsomer´
15:05-15:25
Application of shortenings from Solpro and high-oleic sunflower oil in the production of confectionery and bakery products
Tamara A. Dukhu, Ph.D., Group Leader for the Development of Confectionery Products, Holding ´Solnechnye Produkty´
15:25-15:55
Modern ingredients and equipment for the production of flour confectionery products + degustation
Stanislav V. Suslov, Chief manager-technologist ´Neos Ingredients´
15:55-16:15
Stabilization of consistency of jams and fillings for bakery products with the use of hydrocolloids CP Kelco
Olga S. Kurkina, Ph.D., Technical Manager CP Kelco.
16:15-16:35
Enrichment of bakery products with omega-3 fat acids
Larisa V. Zaitseva / Tamara A. Yudin, Ph.D., Corporation SOYUZ / Ph.D., Moscow University of Food Production
16:35-17:00
Discussion. Questions and answers
,
23D2
25/04/2014
14:00-14:30
Moscow Confectionery Art Cup, Day 2
Best Confectioner Cake Decoration
Time
Start › 14:00
End › 14:30
Location
23D2
Dates
14:00-14:30
Announcement of the winner Best Confectioner Cake Decoration
,
23D2
25/04/2014
15:00-18:00
Moscow Confectionery Art Cup, Day 2
Best Young Confectioner Cake Decoration Part 1
Time
Start › 15:00
End › 18:00
Location
23D2
Dates
15:00-17:00
Preparation of semi-finished products in front of the audience at Modern Bakery Moscow 2014
,
17:00-18:00
Showpiece tasting and evaluation by the jury
,

26

April 2014

23D2
26/04/2014
10:00-14:00
Moscow Confectionery Art Cup, Day 3
Best Young Confectioner Cake Decoration Part 2
Time
Start › 10:00
End › 14:00
Location
23D2
Dates
10:00-12:00
Preparation of semi-finished products in front of the audience at Modern Bakery Moscow 2014
,
12:00-14:00
Showpiece tasting and evaluation by the jury
,
14:00-14:30
Announcement of the winner Best Young Confectioner Cake Decoration
,
23D1
26/04/2014
10:00-16:00
Sweet Art - Master Classes
Info
Robert Oppeneder (Sweet Art), a famous patissier and confectionist, who has already fascinated the world with his masterpieces made of sugar and chocolate will
demonstrate daily and live the fine art of sugar pulling, sugar blowing and sugar pouring.
Time
Start › 10:00
End › 16:00
Location
23D1
Conference Room 2
26/04/2014
10:00-14:00
Career Day
Info
On the last day of the trade fair we offer an opportunity to the younger generation to learn about career possibilities at firsthand directly from renowned exhibitors. In short company presentations, the students gain valuable insights here and can lay the foundation for their career at Modern Bakery Moscow. The Career Day will end up with the handover ceremony of participation diplomas to the students.
Time
Start › 10:00
End › 14:00
Location
Conference Room 2
23C1.1
26/04/2014
11:00-14:10
Richemont - Master Classes
Richemont Centre of Excellence
Info
Richemont - Switzerland’s leading Centre of Excellence for bakery and confectionery, will demonstrate daily three typical Swiss specialty breads of their recipe book “Bread“ and will share the art of pure craftsmanship.


The book in Russian can be purchased at the booth of the Publishing House Sebastian, Booth: 23C2.1 - Hall 2.3

Daily presentations: à 40 min:

11:00

13:30

15:30
Time
Start › 11:00
End › 14:10
Location
23C1.1