At the Chef University studio, the Best Way Foods team conducted a live demonstration of bakery and confectionery products, showcasing comprehensive solutions and current assortment options for their production.

The program featured:

• Professional bakery spreads from Vandemoortele
• Malt and malt extracts for bread and confectionery by Muntons
• Superfood – carob
• Functional ingredients by Foodchem and Kerry
• Professional dairy ingredients by Debic and Reny Picot
• Professional inclusions and decorations: Couplet Sugars, Santo Santaniello, Barry Callebaut, Terravita, Desing, Aptunion, Diana Food

Bakery technologist Nadiya Ivanova prepared bread and confectionery products, demonstrating the differences in working with Vandemoortele, Muntons, carob, and cocoa ingredients. The team conducted a tasting and shared their expertise and insights with our partners.

 

We thank our partners for participating and the team for an informative presentation and the wonderful professional atmosphere you created! See you at the next seminar!