As part of the «Modern Bakery Moscow - 2016" business program 22th international specialized exhibition for bakery and confectionery market organizers: 1. The Ministry of Agriculture 2. The Russian Union of Bakers 3. Research Institute baking industry 4. International Industrial Academy NOMINATIONS All-Russian contest "BEST BREAD RUSSIA - 2016" 1. Bread with seeds and cereals for a healthy diet 2. Easter cake The competition is held in two stages: Phase I: March 13, 2016 - submission of samples of bread bakeries and bakery products in accordance with the nominations, coding and analysis of the samples for compliance with indicators of regulatory documents, private tasting. Phase II: March 14, 2016 from 12.00 to 17.00 - "Public tasting" at the stand of the International Industrial Academy (7.A8, Pavilion 7 Hall 3). Stage includes "Public tasting" bakery product samples, to get the best results at stage I and admitted to the II stage. Awarding of the winners of All-Russian contest "The best bread Russia - 2016" will take place at the solemn ceremony 15 March 2016 at 16.30 (Open space).

Modern Bakery Moscow holds a contest for the best confectioner 2016. We invite all Pastry chefs from around the world to come to Moscow and to compete for the best confectionery showpieces. The contest will be held under the chairmanship of an international jury of experts and is open for all pastry chefs, confectioners, patissiers, Chocolatier sand bakers. CATEGORIES · Best Confectioner · Best Chocolate Showpiece · Best Sugar Showpiece If you will need any additional information or participate, please, contact the organizers: Key account manager Inna Varyukhina Inna.varyukhina@russia.messefrankfurt.com Tel. 8 (495) 649 87 75

During four exhibition days, special area of master classes and demonstrations from key market players of ingredients and raw materials of bakery and confectionery industries will be in work. March 14th March 15th 09: 00-18: 00 Master - classes - "Sol Pro": Using the fats and margarines Sol Pro baking flour confectionery products; March 16 09: 00-12: 00 Master- classes- Barents Rus. Topic of presentation "Project Valor: The use of flavors including natural in the production of flour confectionery products. The new line of flavors vanilla Vanifolia (natrualnye) in pastry products "; 12: 00-15: 00 Master - class- Kenfud. Topic of presentation "Modern Bakery pastry with baking mixes Kenfood»; 15: 00-18: 00 Master- classes- Blago (Evdakovsky fat and oil plant). Topic of presentation "Using a range of versatile and specialized in the manufacture of margarine flour confectionery and finishing of semi-finished"; March 17 09: 00-12: 00 Presentations of the leading research institutes and universities.

JAC JAC FORM FACTORY Assisted by the author himself of the concept Tradilevain C.Zunic JAC will perform on its booth -7.B4- the show while focusing on the method of stress less dough processing ( the performance to take place on the regular basis during the whole exhibition). The technological know-how is supposed to be run under the concept of TRADILEVAIN ( sourdough fermenter) and moulding divider TRADIFORM ( modular solution with the selection of the moulding grids). JAC SLIM Circular blade slicer- The most compact machine on the market taking up less space than a frame slicer, thanks to its vertical cutting system: -Maximum safety -Exemplary hygiene -Stainless or painted steel finish -Oil-free cutting DAXNER Special advantages of daxRec: • Intensification of taste • Enhanced freshness due to higher water absorption • Raw material economies due to higher return flow and higher dough yields • Brightening of the crumb of wheat bread • Time efficient mixing of a homogeneous mass without risk of segregation • Easy cleaning due to easy accessibility Diosna Dierks & Sohne GmbH, IsernHager Die Backkultur GmbH and MIWE Michael Wenz GmbH At the exhibition stand companies Diosna Dierks & Sohne GmbH, IsernHager Die Backkultur GmbH and MIWE Michael Wenz GmbH all period of the exhibition «Modern Bakery 2015», every two hours technologists of the famous bakery chains «Bushe» will make special master-classes, regarding baking technology of the wide range of bread and puff pastry.

Daily master classes Richemont – Switzerland’s leading Centre of Excellence for bakery and confectionery, will hold 3 daily master-classes demonstrationg the expertise and the know-how of Richemont AG. Master-class 1, book „Bread“- Swiss Bread from rye to sweet - from the production of baking dough; Master-class 2, book „Cakes with cream “-chocolate and orange cake, various options and decor; Master-class 3, book „Confectionary“- variations croissants - from manufacturing test for filling; 14 March 11:00 Master – Class 1 „Bread“ 13:00 Master – Class 2 „Cream Cakes“ 15:00 Master – Class 3 „Confectionary“ 15 March 11:00 Master – Class 1 „Bread“ 13:00 Master – Class 3 „Confectionary“ 15:00 Master – Class 2 „Cream Cakes“ 16 March 11:00 Master – Class 3 „Confectionary“ 13:00 Master – Class 1 „Bread“ 15:00 Master – Class 2 „Cream Cakes“ 17 March 11:00 Master – Class 3 „Confectionary“ 13:00 Master – Class 1 „Bread“ 15:00 Master – Class 2 „Cream Cakes“

Business School, under the guidance of a professional expert and catering industry consultant Natalia Kulakova, is an experienced team of multidisciplinary professionals with successful projects in the following fields: • opening restaurant-type businesses from the ground up; • development and implementation of the business plan; • marketing research in the catering industry; • personnel training. The program of the workshop "Business School: how to open your own cafe-bakery/patisserie and make it profitable" includes: 1. What type of enterprise will be profitable for you. 2. Launching mistakes that may lead to the closure. 3. How to avoid problems with regulatory authorities. 4. Step by step launching instruction. 5. How to choose the right premises.

10:30 – 11:00, Official Opening Ceremony; 11:30–11:45, Topic: “Development Program of food processing industry, the state industry support measures” Alexander Sirotkin, Director of the Department of Regulation of the Agro-Food Market, Food and Food Processing Industry, Ministry of the Agriculture of the Russian Federation; 11:45-12:00 Topic: to be specified Moscow Department of Trade and Services; 12:00 – 12:15 Topic: "Key factors for improving product quality and competitiveness of bakeries" Valerij L. Cheshinsky, President of the Russian Bakery Association, Head of the Coordinating Council of the associations of grain processing and bakery enterprises; 12:15 – 12:30 Topic: "Innovation in the baking industry as a factor in increasing the competitive capacity of enterprises" Anatolj P. Kosovan, Director of the National Research Institute of Industrial Bakery, Academician; 12:30-12:45 Topic: "The main directions of development of the confectionery industry" Larisa M. Aksenova, Director of the Scientific Research Institute for Confectionery Industry, Academician of Russian Academy of Sciences; 12:45-13:00 Topic: "The role of additional vocational education training system for the baking and confectionery industry" Vyacheslav A. Butkovsky, President of the International Industrial Academy, Academician ICC; 13:00-13:15 Topic: to be specified Alexey P. Nechaev, Dr. Ing., President of the Association of Food Ingredients Producers; 13:15-13:30 Topic: to be specified Valery Nikolayevich Elkhov, Managing Director the Union of Russian Ice Cream Production

Topic: Technology of application of special purpose fats for confectionery and bakery products. Scientific and legislative aspeсts. Moderator: Nechaev A.P., Union of Food Ingredients Producers 14:00-14:15 Opening of the Workshop – Opening remarks – “Fatty products for a healthy diet: science and technology, development trends Alexei Petrovich Nechayev, Doctor of Technical Sciences, professor, President of the Union of Food Ingredients Producers, 14:15-14:35 “Assessment of fat components quality and safety: current legal requirements” Vladimir Vladimirovich Bessonov, Doctor of Biological Sciences, Head of the Laboratory of food products chemistry at the Scientific Research Institute of Nutrition 14:35-14:50 “Scientific basis for the use of fat in bakery products”. Tatiana Borisovna Tsyganova, Doctor of Technical Sciences, professor, Honored Scientist of the Russian Federation, the Russian National Research Institute of Baking Industry 14:50-15:05 “Technological aspects of the use of fatty products in the production of bakery products”. Galina Fedorovna Dremucheva, Candidate of Technical Sciences, Head of the Biochemical Studies at the Russian National Research Institute of Baking Industry 15:05-15:20 “Issues of the use of fat in baked confectionery, including fat fillings”. Irina Mikhailovna Svyatoslavova, Candidate of Technical Sciences, Head of the Laboratory of biochemistry and raw materials for confectionery at the Russian National Research Institute for Confectionery Industry 15:20-15:35 “Effect of fat ingredients on the process of oxidative deterioration of confectionery products. Predicting expiry dates”. Nikolay Borisovich Kondratiev, Candidate of Technical Sciences, Head of the Department of Quality Assessment at the Russian National Research Institute for Confectionery Industry 15:35-15:50 “The use of non-conventional oils in bakery technology for a balanced diet”. Andrey Alexandrovich Nevsky, Candidate of Technical Sciences, Deputy Head of Biochemical Research at the Russian National Research Institute of Baking Industry 15:50-17:20 Speaker’s reports 17:20-18:00 Discussion. Q&A. Sampling

IX Symposium “Bread as the basis of healthy nutrition” Moderators: Olga Alexandrovna Ilyina, Doctor of Technical Sciences, professor, Vice-President of the Russian Union of Bakers, the first vice-rector of the International Industrial Academy Lyudmila Nikolayevna Shatnyuk, Doctor of Technical Sciences, Professor Emeritus of the International Industrial Academy, Deputy Director General of Valetek Prodimpex CJSC Welcome address by moderators: "Legislative support for bakery production for a healthy diet" Alla Alekseyevna Kochetkova, Doctor of Technical Sciences, professor, Head of Laboratory of technology of new specialized products for disease prevention at Scientific Research Institute of Nutrition "Trends in development of bread assortment for a healthy diet and challenges in its implementation" Marina Nikolayevna Kostyuchenko, Candidate of Technical Sciences, associate professor, Deputy Director for Science at the Russian National Research Institute of Baking Industry "National experience of enrichment of bakery and pastry products with vitamins and minerals" Igor Viktorovich Suvorov, Candidate of Technical Sciences, Head of Premixes Development and Sales Group at Valetek Prodimpex CJSC "Trans isomers of fatty acids and health reasons for their replacement in bakery products " Oleg Stefanovich Medvedev, Head of the National Research Center "Healthy Eating", professor of the Faculty of Fundamental Medicine at Lomonosov Moscow State University "Complex baking mixtures for a healthy diet" Alexander Sergeyevich Romanov, Doctor of Technical Sciences, professor, Head of Department, Alexander Sergeyevich Markov, Candidate of Technical Sciences, associate professor at the Kemerovo Technological Institute of Food Industry Contradictions and conflicts in interpretation of the term "diabetic food" in the Technical Regulations of the Customs Union" Mikhail Vladimirovich Bogomolov, physician diabetologist, endocrinologist, President of Russian Diabetes Association, "Consumers' requirements to diabetic bread properties: RDA booth ard "bread unit" and "glycemic effect" "The problem of import substitution in the Russian market of bakery ingredients and ways of its solution" Grigori Valerievich Ternovskoy, Candidate of Technical Sciences, Science and Development Director of Ruskhleb LLC "Innovative ingredients for confectionery industry. Import substitution.«Green technologies» Alesya Alexandrovna Saburova, Head of Confectionery Department at Partner-M CJSC, Maria Georgievna Markova, Chief Editor of Bakery Open discussion. Q&A. Presentation of the book "Bread and bakery products: raw materials, technology, and assortment". Authors: professor A.S. Romanov, professor O.A. Ilyina, professor V.S. Iunikhina, professor S.V. Kraus