Management of bread factories in times of crisis

International Industry Academy

The bakery and confectionary industry has also been affected by the financial crisis. How can companies survive the crisis? What products and concepts are best for Russian bread factories in these times? The International Industry Academy, one of Russia's leading authorities for the Russian bakery industry, presents strategies for fighting the crisis. Mr. Jürgen Bräuninger, owner of a major German bakery, will provide innovative marketing ideas that may show the way out of the crisis.

Language:  Russian / German, translated into Russian.

Presentation:
Shopdesign and product portfolio: Ideas to gain a competitive advantage
Udo Bauer, BÄKO FRANKEN
 

Udo Bauer from BÄKO FRANKEN will present marketing and product strategies from Germany. How can companies gain a competitive advantage by establishing services or a unique atmosphere in the shop? Topics include:

• - Business concepts: Small bakeries / industrial bakeries with branches
• - Tortes and cakes: New forms of presentation to increase turnover and margin
• - Bread assortment: New trends such as bread baked in wood-fired ovens
• - Competition with supermarkets and discounters

Language: German, translated into Russian.

Flour quality: Contemporary methods and equipment for the analysis of flour quality and the enhancement of product quality  

GK Sojus Snab

C. D Dashinashishlova

M.M. Kotelkin

The continuous control of the quality of raw materials is essential for assuring permanent high product control. Experts from Sojus Snab, one of Russia's leading resources for quality control, will provide an overview of up-to-date technologies and applications.

Also in Russia, supermarkets are investing on on-site baking stations for attracting clients with fresh bread and rolls. MODERN BAKERY MOSCOW provides a market overview: Which special ovens are available? Which cooling techniques are necessary for assuring product cooling and quality? The presentation ends with a practical training on the preparation of snacks in supermarkets.

15.00  Baking technologies for supermarkets

            Market overview and cooling problems

New products of the company Puratos: Premixes, fillings and ameliorants for the

production of confectionary and bakery products 

Media partner: Pekarnja

Schedule:

Sourdough Preparations Demonstrated for One-Step and Multi-Step Breadmaking Procedures

Expert partner: BÖCKER GmbH

The technology presentation introduces the one-step and three-step preparations of baked goods using BÖCKER pure culture sourdough. The speaker also describes the crucial factors for the sourdough quality. Aside from providing baked goods with an enticing aroma, leavening with sourdough has many more advantages, such as the enhanced freshness and appearance of baked goods.

Heinz Bayh, master baker at a German Professional School for bakers and confectioners who has been working in the Ucraina within the past years, will share his experience with sponge starters and swelling with the visitors of MODERN BAKERY MOSCOW.

Language: German, translated into Russian.

Temperature and humidity are key parameters for the production of baked goods. Hartmut Grahn will introduce a variety of measurement methods and technologies based on the cooking and baking equipment that is used. In addition to standard solutions, specialised solutions for continuous flow cooking and baking equipment will also be presented. Objectives include the consistent, even quality of baked goods and the optimised use of energy.

These lectures are open to technologists only. Leading companies will introduce participants to the latest technological developments.  

Language: German, translated into Russian.