Confectionery and bakery masterclasses
Agroprodmash 2025 features a series of confectionery and bakery masterclasses organised by EXPOCENTRE and Russian State Research Institute of Baking Industry.
A masterclass on professional secrets of creating the perfect gingerbread opened the series. Its presenters, Viktoria Fomichenko, an engineer and technologist at Bread Baking Academy of Russian State Research Institute of Baking Industry, Tatiana Fedosenko, a researcher at Russian State Research Institute of Baking Industry, and Aleksander Mikhalev, a founder of Silicone Prom, showed the intricacies of classical and modern gingerbread technology and the secrets of the perfect taste and long shelf life to bakers, confectioners, and technologists.
During all exhibition days, a master class on modern baking solutions: high-protein and extrusion flour will demonstrate bread made of high-protein wheat flour and cold-swollen wheat flour: two unique Russian-made products combining useful properties and technological capabilities for bakers.
A masterclass on gluten-free products. Production specifics, mistakes and solutions. Its participants will learn about mixtures for the production of gluten-free bread and pastries and receive recommendations on the technological process of gluten-free baking.
A masterclass on custard types of sourdough bread. Specialists from Russian State Research Institute of Baking Industry will talk about the specifics of the brewing process, methods of dough preparation of custard types of bread using the case of legendary products such as Borodinsky, and share the secrets of the delicatessen breads developed at the Institute.
A masterclass from shape to taste: bread technologies for toasts and sandwiches. The technology of making smooth toasts, with a delicate and elastic crumb, a thin soft crust, and stability in slicing.
A masterclass on defects in baked products. Mistakes and solutions. Its attendees will learn why the result in bakery production does not always meet expectations: bread may turn out with insufficient volume, uneven porosity, rough crust or a specific taste. How can the cause of the defect be determined and what can be done to ensure that the product is stable in quality? The participants will receive practical checklists for the diagnostics of bread defects.
Press Service, EXPOCENTRE AO
