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Study Tour "Bakery and Confectionery Products Manufacturing Technology. IBA-2012", Germany, Switzerland, Italy, September 12-25, 2012

We conducted a customized European study tour in Germany, Switzerland and Italy on September 12- 25, 2012 for bakery and confectionery products manufacturers. The company representatives from the cities of Petropavlovsk, Karaganda, Shymkent, Atyrau, Aktobe, Astana, Almaty, Taraz and Taldy-Korgan took part in the study tour.

Within the framework of this tour the participants visited the largest international exhibition IBA-2012 held in Munich and a number of European companies, in particular:

  • Culinary Art School Schram’s Cooking School in Frankfurt, where the technology for several Latin American confectionery products was demonstrated to the tour participants;

  • A meeting was held with the management and executives of the German company Debag GmbH, manufacturing bakery equipment for various types of baked products;

  • An interesting part of this study tour was the visit to the Schreiber GmbH bakery and shop near Stuttgart. The tour paticipants could see the bakery equipment and the production process for the bakery and confetionery products. This site demonstrated to the participants the Debag equipment in operation, as well as the full cycle and work stream to produce bakery and confectionery products popular in Germany;

  • The Fritsch Technology Center providing training to the staff of the German company Fritsch GmbH, where the tour participants were offered to examine in detail the operation of several types of process lines for dough sheeting and forming to produce several types of bakery and confectionery products, as well as the production technology of the following:

  • classical croissant;
  • shortcrust pastry croissant;
  • baguette roll;
  • a demonstration of an automated lavash production and baking process;
  • a demonstration of an automated beshbarmak dough production process.

  • The tour participants visited one of the Backerei Max Lang bakeries, where they had a meeting with the business owner, had a tour of the bakery and the production process and saw the production facility for refrigerated products. This is an extensive chain of bakeries and shops around Germany with over 75 years of market experience.

  • The Munich Culinary Art School-Studio Haralds Kochschule proposed to the participants a speciliazed master class focusing on the following:

  • a puff dough cake with raspberries and vanilla;
  • sponge biscuits;
  • chocolate mousse with cream;
  • orange tartlets with raspberries.

  • A visit of the Swiss chocolate maker Maestrani Schweizer Schokoladen AG.

  • A small Swiss confectionery Konditorei Isler offered a master class demonstrating the production technology for various chocolate products and sweets.

  • Italian chocolate maker ICAM Cioccolatieri, where the tour participants could discuss the issues of industrial chocolate production and cocoa powder and butter export to Kazakhstan.

  • The tour participants visited the largest Italian company Modecor Italiana S.r.l. This is a group of companies producing various cake decorations and finished confectionery products. A master class was held to demonstrate the production of several types of confectionery products using of Modecor Italiana S.r.l. products.
  • Of great interest to the tour participants was the visit of the Italian company OEM Ali Spa, specialized in production of the full cycle pizza and baked products equipment (mixers, ovens, etc.), as well as various vegetable slicers and potato peelers. The company conducted a specilazed master class demonstrating the production of several pizza types and the operation of various OEM Ali Spa equipment.

  • The Italian Culinary Art School Style Italiano (IFSE - Italian Food Style Education - Culinary Institute) offered a master class focusing on several types of confectionery products that are traditional for Italy. The tour participants exhibited a lot of interest in the process of professional training offered by this school in various areas of Italian cuisine.

  • One of the vivid moments of the study tour was the visit of the Italian enterprise Cesarin S.p.A. producing fruit and berry semi-finished products for confectionery production. The company management kindly offered an opportunity to take part in a specialized master class focusing on the production of a large range of confectionery products using the company's products.

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