At the Chef University studio, the Best Way Foods team conducted a demonstration of bakery and confectionery products, showcasing comprehensive solutions and current assortment items for their production.
The program featured:
• Professional baking spreads from Vandemoortele
• Malt and malt extracts for bread and confectionery by Muntons
• Superfood – carob
• Functional ingredients from Foodchem and Kerry
• Professional dairy ingredients from 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 unique properties and applications of Vandemoortele spreads, Muntons malt, carob, and cocoa. The team conducted a tasting session, sharing their insights and expertise with our partners!
We thank our partners for their participation and our team for an informative presentation and the wonderful professional atmosphere you created! See you at the next seminar!
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