Technology for the production of culinary dishes and confectionery " with a visit to the 38th International Exhibition SIGEP, Rimini, Italy. January 16-27, 2017.

In the period from January 16 to January 27, 2017 we conducted a specialized European study tour on the technology of making culinary dishes and confectionery products for managers and specialists of public enterprises. food, which took place in several cities in Italy. This tour was attended by representatives of companies from: Shymkent, Aktobe, Astana, Almaty, Taraz, Karaganda.

As part of this tour, the participants visited the 38th SIGEP International Exhibition , a number of Italian enterprises and restaurants, as well as culinary schools in Italy, which are well-known and prestigious educational institutions in Europe for the preparation culinary professionals:

• We visited the culinary school ITALIAN CULINARY INSTITUTE FOR FOREIGNERS - ICIF in Costigliole d'Asti, where the tour participants were shown the technology of cooking various national Bavarian dishes and pastries.
• Tour participants took part in a master class program on cooking sea bass, tuna, chicken, veal and lamb dishes, as well as Italian pastries at the ACADEMIA BARILLA Culinary Academy.
• The group visited the renowned culinary school MaMa FLORENCE in Florence and participated in a master class on cooking beef and liver dishes.
• Also in Florence we had a meeting with the leading chef of the International School CORDON.
• Participants of the study tour took part in a master class on cooking Italian dishes at the Academy ACADEMIA BOSCOLO ETOILE in Italian Tuscany. The basic techniques of cooking five different Italian dishes were shown. kitchen.
• Visited PASTICCERIA CIMORONI A GENZANODI ROMA in Rome

38th International Exhibition SIGEP-2017 for public catering enterprises, bakery, confectionery and coffee production, non-industrial ice cream production. At the exhibition, the group members were able to learn about various products and ingredients for the production of culinary dishes, confectionery and bakery products, ice cream, saw a variety of equipment and technologies, new trends and innovations in the field of food production. In addition to equipment, raw materials and ingredients at the exhibition presented innovations in the field of interior design and decoration of commercial premises, various types of tableware and tools, and much more. Almost all Italian manufacturers of equipment and inventory for HORECA, food and ingredients, ice cream production, and we can say that SIGEP is the face of the Italian food industry. Exclusive thematic sections, international competitions, seminars, expositions of participants from all over the world. The organizers of the exhibition are pursuing a single goal - to turn the exhibition into the main and unique event for professionals.

During the exhibition, the exhibitors visited the stands of Euronut Srl, and Tecnoblend Spa, At the stand of Frigomat Srl , the operation of creamers and combines was demonstrated type "creamer-freezer" with a demonstration of the technology: - making chocolate (art products made right on the spot from hardened chocolate - using the Twin Chef LCD apparatus); - making some types of cakes; - making ice cream (they prepared something "innovative" like popsicle, but close to molecular confectionery cuisine).