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12-15 November 2021

METROPOLITAN EXPO

Αrtoza Masterclasses

Important special events with top chefs and speakers

Experienced bakery and confectionery professionals and the new generation of the industry, as well as renowned experts, will demonstrate, for four days on the stage of Masterclasses, a series of presentations and speeches, that will take place in the specially designed hall in Hall 3.

Artoza’s Masterclasses, welcomes leading bakers and confectioners, who hold key positions in major companies in the industry, in luxury resorts or have their own businesses. The professional speakers of the masterclasses will present recipes and suggestions for oriental and gluten free sweets, modern variations on traditional pastries, as well as a variety of pastry products.

Next, the industry experts will analyze major issues that concern the artisanal bakery and confectionery industry, in the modern post-Covid reality, giving the necessary supplies to deal with them, both in terms of organization and upgrading of their business. In addition, the Panhellenic Association of Food Technologists will hold the “Modern trends in Craft Bakery” conference.

The Masterclasses program follows in detail.

MASTERCLASSES

12:00-12:45

Four Seasons, Seasonality in Confectionery: Principles and Application
Speaker: Giannis Zografos (Head Pastry, Instructor, Cooking Lessons)

13:00-13:45

Opposites attract: Tangerine & olive oil in delicious preparations
Speaker: Stefanos Diamantopoulos (Head Pastry Chef, Owner of “LEVOTRE PIREE”, Piraeus)

14:00-14:45

East side story: Oriental sweets In a handmade Beirut leaf
Speaker: Dimitris Karkambitsas (Head Pastry Chef, “Kondylis” Bakery, Petroupoli)

BUSINESS LAB

15:30-16:00

The new consumer profile in the post covid era

16:15-16:45

The digital signature of your business

17:00-17:30

Outdoor heating solutions

17:45-18:15

How Merchandising Helps Product Sales

MASTERCLASSES

11:00-11:45

Power plus: Maximum fermentation techniques, traditional French baguette
Speaker: Panargyros Tritsarolis (HEAD BAKER, “PAUL” Glyfada)

12:00-12:45

Mix ‘n’ … matcha: Gluten free tarts with matcha yuzu and mochi pearls
Speaker: Marinos Kosmas (pastry Chef, Owner of GLUTEN FREE “MARINOS KOSMAS PASTRY AND BAKERY”, Nikaia)

13:00-13:45

Gelato … for thought: Pineapple ice cream with cornelian cherry sauce, sustainable production, production ethics
Speaker: Konstantinos Karakatsanis (Owner of “DJANGO” gelato shop, Koukaki)

BUSINESS LAB

15:00-15:30

The new Nutri-score marking system and how it affects the bakery products

15:45-16:15

Pricing / Costing: Dealing with price increases

16:30-17:00

The “Spring” of packaging: How packaging changes in companies of the industry

17:15-18:00

Ancient seeds and super foods

MASTERCLASSES

11:00-11:45

Viva, Italy! Pizza dough, fermentation theory and genuine, simple preparations
Speaker: Spyridon Dimopoulos (Dough Specialist, “Etien pizza bar”, Psychiko)

12: 00-12: 45

The power in Greece: Conceptual dessert based on Greek products
Speaker: Manolis Stithos (Pastry Chef, Consultant Pastry Chef)

13:00-13:45

Double play: Brioche in sweet and savory versions
Speaker: George Gallis (Professor of Bakery / Confectionery)

PETET WORKSHOP

14:30-15:00

Attendance-Registration-Greetings

15:00-15:30

Costing in bakery, confectionery, catering companies.
Speaker: Ioannis Smarnakis (Food Technologist, President of PETET, Director of Factory-Product Development of Lavdas Zacharodi S.A.)

15:30-16:00

Innovation & technology in product development
Speaker: Michalis Orestidis (Food Technologist, Technology and Innovation Consultant)

16:30-17:00

Quality characteristics of durum wheat and organoleptic characteristics of preparations
Speaker: Manolis Repanis (Agronomist of Food Science, Quality Manager Melissa-Kikiza)

16:00-16:30

Pre-screening technology
Speaker: Diamantis Papapanagis (Food Technologist, Development Director at Mills of Crete S.A.)

MASTERCLASSES – NEXT GENERATION DAY

11:00-11:45

From… porcelain to on the go bowl
How to make a restaurant dessert compact to sell in a simple pastry shop
Speaker: George Tzanakis (Head Pastry Chef, “Papaioannou Restaurants”, Okyalos Group, Kifissia, Kavouri)

12:00-12:45

Peinirli: Special peinirli doughs with tea and beetroot extracts and unexpected flavors
Speaker: Elias Triantis (Head Baker, Nikos Bakery, Nea Smyrni)

13:00-13:45

Fruits and nuts: Greek consumers classic and favorite in new versions
Speaker: Vassilis Veros (Pastry Chef, Confectionery “Meli & Karydi”, Maroussi)

14:00-14:45

Sweets and healthy: The new trend, sweets with nutritional properties
Speaker: Nadia Makrygianni (Chef, “Athens Capital Hotel” 5 *, Syntagma)

16:00-16:45

Upside down! Deconstruction of traditional rice pudding and pralines with unexpected ingredients and flavors
Speaker: Lisa Matsa (Pastry Chef “Sani Resort” 5 *, winner of the Best Greek Eclair Competition, French Embassy)

15:00-15:45

Old school gourmet: The classic choux With unexpected flavors and textures
Speakers: Eleni Entzeridou, Dimitris Karlis (Pastry Chefs “O Fournos tou Choriou”, “Bonjour”)

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