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

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“

Bakery as your own business 1. Classification of bakeries • Main bakery formats and specializations • Peculiarities, differences and similarities of the formats • New successful bakery concepts 2. Examples of successful bakery business models • Booth alone specialized bakeries • Bakery chains • In-house production in bakeries 3. Assortment policy as a way to business success • Price segments • Assortment peculiarities in the bakeries of different formats • Balanced assortment 4. Technology of launching a bakery in the current conditions • Business model • Equipment • Operational management 5. Financial model for opening a mini-bakery • Cost of business • Efficiency of business • Development of business 6. Bakery as your own business • What does it mean to own a business? • Responsibilities and liabilities • Peculiarities of family business/small business management

10:10–10:30 am. Registration of the Business Club participants. Presentation of Russian regional food enterprises. Video-conference. Sampling. Informal business discussions. 10:30 – 13.00 Business Club Session Key issues: • Russian bakery industry prospects in the current circumstances • The outcomes of implementation of the targeted industry program "Development of baking industry in the Russian Federation in 2014–2016" • State regulation of the food market, including bakery products, in the current economic situation • Bakery products market: consumption, demand, consumer preferences. Dynamics of consumer demand. Analysts' long-term forecasts • Effective projects in production of bakery and confectionery products: positive experience, examples and reasons for success • Branding of high quality bakery products as an essential element of consumer market development • Modern trends in development of food ingredients and additives market Invited speakers: A.V. Sirotkin, Director of the Department for Regulation of the Agricultural Market, Food and Processing Industry of the Ministry of Agriculture of the Russian Federation; A.N. Fomichev , Chairman of the Organizing Committee of the Working Group of the State Duma of the Federal Assembly of the Russian Federation "On the support of manufacturers and suppliers in the food industry"; O.Ya. Znamenskaya, Director General of the non-profit partnership "Center for promotion of and support for manufacturers and suppliers in the food industry," Chairman of the Expert Council of the Working Group; V.L. Cheshinsky, President of the Russian Union of Bakers (RUR), Head of the Coordination Council of the Russian Union of Mill and Groats Enterprises, Russian Union of Feed Compound Producers; A.P. Kosovan , Director of the Russian National Research Institute of Baking Industry, Doctor of Economic Sciences, professor, academician of the Russian Academy of Sciences; V. Lunin, Head of the Baking Center of the Lesaffre international company ( Saf-Neva LLC); I. Vedenetskaya, General Director of LABELMEN; V. P. Fokin, General Director of Serpukhovkhleb JSC, Vice-President of the RUR; D.V. Kozlov, General Director of BKK Kolomensky CJSC; K.S. Brovko, General Director of Bakery Plant JSC ( Kirov) Invited participants: A.V. Lyalin, Manager of Vladimirsky Bakery JSC, member of the RUR Board and Board of the Rusprodsoyuz Association of Food Producers and Suppliers, expert of the Scientific Expert Council of the State Duma Committee on Agrarian Issues, Candidate of Economic Sciences; L.N. Kornienko, Director General of Volzhsky Pekar JSC, Tver City Duma deputy, member of the Commission on the Implementation of National Projects and Demographic Policy in the Tver Region; V.I. Osipova, Director General of Bakery JSC (Republic of Mordovia, Saransk). Master class "Sales promotion during crisis. Tools of regional sales development in the new environment" P. Ofitserov, Director General of Real Work Management, member of the Advisory Board of the Federal Antimonopoly Service of the Russian Federation on the Development of Competition in the Retail Sector, leading expert on Russian retail chains, consultant in the field of management and sales system construction.

Moderator: Nechaev A.P., Union of Food Ingredients Production Opening of the refresher course. Welcome address from the Moscow State University of Food Production and St. Petersburg Institute of Food Production, Alexey Petrovich Nechaev, Candidate of Technical Sciences, professor, President of the St. Petersburg Institute of Food Production; 10:05-10:45 Requirements for the main raw materials used in bakery and pastry products technologies: particular technological properties, the practice of their use Galina Fedorovna Dremucheva, Candidate of Technical Sciences, Head of Biochemical Division at the Research Institute of Baking Industry; 10:45-11:25 Candidate of Technical Sciences, Head of the Laboratory of pastry products at the Research Institute of Сonfectionery Industry Elena Aleksandrovna Soldatova, 11:25 -12:45 Standardization of bakery and pastry products in modern conditions Nina Vasilievna Vivyurskaya, Senior Researcher, Research Institute of Bakery Industry, Ekaterina Yuriyevna Rogaleva, Senior Researcher, Department of booth ardization and certification of the Research Institute of Сonfectionery Industry; 12:45-14:05 Practical and technological aspects of the use of food micro-ingredients for bakery and pastry products: safety requirements and regulations, Tatyana Borisovna Tsyganova, professor, Honored Scientist of the Russian Federation, Head of Education and Innovation at the Research Institute of Baking Industry, Irina Mikhaylovna Svyatoslavova, Candidate of Technical Sciences, Scientific Secretary of the Research Institute of Confectionery Industry, Head of the Laboratory of biochemistry of raw materials and confectionery products; 14:05-14:20 Break; 14:20-15:00 Bakery products in Russia and abroad. Yesterday, Today, Tomorrow Marina Nikolaevna Kostyuchenko, Candidate of Technical Sciences, Deputy Director for Science, Research Institute of Baking Industry; 15:00-15:40 Safety of bakery and pastry products: unity and distinction of criteria, ways of assurance and methods of control Svetlana Petrovna Polyakova, Candidate of Technical Sciences, Head of Laboratory of Hygiene, Sanitation and Microbiological Research at the Research Institute of Confectionery Industry; 15:40-17:00 Scientific and practical approaches to preservability of bakery and flour confectionery products Olga Evgenienva Tyurina, Candidate of Technical Sciences, Scientific Secretary of the Research Institute of Baking Industry, Nikolay Borisovich Kondratiev, Doctor of Technical Sciences, Head of the Laboratory of modern quality assurance methods at the Research Institute of Confectionery Industry; 17:00-17:40 Sourdough and starter cultures for bakery products: tradition and innovation. Ekaterina Vladimirovna Nevskaya, Candidate of Technical Sciences, Head of Microbiological Research at the Research Institute of Baking Industry; 17:40-18:00 pm Discussion. Q&A. If you will need any additional information, please, contact the organizers: Key account manager Inna Varyukhina Inna.varyukhina@russia.messefrankfurt.com Tel. 8 (495) 649 87 75

Moderator: Nikitin I.A., associate professor “Trend of research in the field of confectionery technology at the Department of technologies of grain processing, bakery, pasta and confectionary production” Igor Alexeyevich Nikitin, Head of the Department of technologies of grain processing, bakery, pasta and confectionary production at the Moscow State University of Technology and Management, Candidate of Technical Sciences “Trend of research in the field of bakery products technology at the Department of technologies of grain processing, bakery, pasta and confectionary production” Valentina Danilovna Malkina, Professor of the Department of technologies of grain processing, bakery, pasta and confectionery production at the Moscow State University of Technology and Management, Doctor of Technical Sciences “Scientific approaches to developing the quality of chocolate and chocolate products” Larisa Ivanovna Ryseva, Head of the Laboratory of chocolate and sugar confectionery technology at the All-Russian Scientific Research Institute of Confectionery Industry, Candidate of Technical Sciences “Evaluation of resistant properties of extrudates from maize hybrids of domestic selection” Vladimir Viktorovich Martirosyan, Leading Researcher at the All-Russian Scientific Research Institute of Corn, Doctor of Technical Sciences “Selection of winter grains for use in the confectionery industry” Olga Grigorievna Popova, Professor of the Department of natural sciences and technical disciplines at the Kuban Cossack State Institute of Food Industry and Business (Branch of the Moscow State University of Technology and Management), Doctor of Agricultural Sciences “New approaches to professional training for the bakery industry in the current economic conditions” Yulia Anatolievna Zubareva, Deputy Director for Quality Control of Education at Food College No. 33 “The use of enzyme preparations at flour mill enterprises” Ivan Aleksandrovich Kondratyev, Director of ALKOR JSC, Candidate of Technical Sciences “Decorating pastry products using vegetable raw materials” Tatiana Feliksovna Karpova, Senior Lecturer at the State Professional Education Establishment, Moscow Region, Krasnogorsk District, Istra Branch “Modern methods of production and storage of grain raw materials” Svetlana Vladimirovna Yegorova, Associate Professor of the Department of technologies of grain processing, bakery, pasta and confectionery production at the Moscow State University of Technology and Management, Candidate of Technical Sciences “The use of additive technologies in confectionery business” Vladimir Gennadievich Ponomarev, Senior Lecturer of the Department of public relations and advertising technology at the Moscow State University of Technology and Management Open discussion, Q&A 

14:00-14:50 Branding and packaging as the tools of effective competition and communication with the final buyer. Practical case study: Launching new products in bakery Olga Royenko, Project manager at VATEL MARKETING LLC

11:00–11:30 Registration of the participants 11:30–11:35 Introduction Valery Nikolayevich Elkhov, Director General of the Russian Union of Ice Cream Makers. 11:35–11:55 Directions to improve the quality and nutritional value of ice cream at the ice cream making enterprises. Antonina Anatolievna Tvorogova, Doctor of Technical Sciences, Deputy Director, Head of Laboratory of ice cream technology of All-Russian Research Institute of Refrigeration Industry 11:55 – 12:10 Innovative solutions in ice cream technology from Kima Limited Anatoly Vladimirovich Samoylov, Senior Technologist for fat-and-oil and dairy products of Kima Limited LLC 12:10–12:25 Vitamins for cream production Irina Arkadievna Kopylova, Senior Manager at DSM Nutritional Products in Russia 12:25–12:40 Blago fat-and-oil products for children's ice cream Galina Gennadievna Makarova, Sales Support Technician of TD Evdakovsky, LLC 12:40–12:55 The use of physical modification of starch in the production of ice cream without food additives Tatiana Vladimirovna Konovalova, Junior Researcher, Laboratory of ice cream technology of the All-Russian Research Institute of Refrigeration Industry 12:55–13:10 Peculiarities of the production of ice cream and desserts for diabetic and healthy eating Mikhail Vladimirovich Bogomolov, President of Russian Diabetes Association, physician diabetologist 13:10–13:25 How to maintain the quality of fruit and berry filling in crisis Konditer-Service Company 13:25–13:40 Arla Foods Ingredients for ice-cream production Transfoodservice Company 13:40–13:55 Italian flavors Aroma Group for creating classic and modern tastes of Ice Cream Barents RUS Company 13:55–14:10 Ice cream in Italian: food solutions for perfection Kimab Company Conclusions, Q&A