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O R G A N I Z E R
www.modern-bakery.ru
24th International Trade Fair for Bakery and Confectionery
12–15 March 2018IEC «Expocentre», pavilions “Forum”, 7 (halls 3, 4, 5, 6)
XXIV International Trade Fair for Bakery and Confectionery
2
facts and figuresModern Bakery Moscow 2018
The only specialized exhibition in Russia and CIS countries
The only exhibition in Russia and CIS devoted to confectionery and bakery
products with an exposition that covers the whole cycle of production and sale of
confectionery and bakery products
One of the most important business events of the bakery and confectionery
industry all over the world
What thematic sections of the exhibition are most interesting for you? *
* Multiple answers possible
A c c o r d i n g t o t h e W i s s l e r & P A r t n e r t r A d e F A i r M A r k e t i n g
Visitors´ interest, %
Food Processing
Shopfitting (for Horeca and retail)
Refrigeration technologies
Warehousing
Cleaning & Hygiene
Ingredients & Raw Materials
Confectionery equipment
Packaging
Modern Bakery Moscow is:
annual IntErnatIonalunIquE
Modern Bakery Moscow 2018 12–15 March 2018, IEC “Expocentre”
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facts and figuresModern Bakery Moscow 2018
What is your occupational status?
A c c o r d i n g t o t h e W i s s l e r & P A r t n e r t r A d e F A i r M A r k e t i n g
Area of responsibility of the trade visitors, %
Total square
Other
Purchasing, procurement
Research and development, design
Marketing, advertising, PR
Sales, distribution
Manufacture, production, quality control
General management
+9%
2
comparing to 2017
exhibition pavilions
17,110 m2
15,698 m2
2017
2018
16,048visitors
from 48 countries
XXIV International Trade Fair for Bakery and Confectionery
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exhibitorsModern Bakery Moscow 2018
231 exhibitors from 25 countries
Number of exhibitors
Exhibiting countries
Austria
Belarus
Belgium
United Kingdom
Hungary
Germany
Greece
Iran
Spain
Italy
Kazakhstan
China
Lebanon
Lithuania
Netherlands
Republic of Korea
Russia
Slovenia
USA
Turkey
Finland
France
Croatia
Czech Republic
Sweden
96%98%98%
comparing to 2017
comparing to 2017
205
231
2017
2018
attended tHeIR GOalS OF PaRtICIPatIOn
In tHe FaIR
aRe SatISFIed WItH tHe ORGanIzatIOn
OF tHe FaIR
Plan tO PaRtICIPate
In tHe next FaIR
A c c o r d i n g t o t h e W i s s l e r & P A r t n e r t r A d e F A i r M A r k e t i n g
A c c o r d i n g t o t h e W i s s l e r & P A r t n e r t r A d e F A i r M A r k e t i n g
+13%
+14 %
Modern Bakery Moscow 2018 12–15 March 2018, IEC “Expocentre”
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exhibitorsModern Bakery Moscow 2018
Exhibitor statements
Victor Petri
Head of Sales in CIS and Baltic States, “Debag”
“We consider participation in Modern Bakery Moscow very important for the company. Especially for the exhibition, we have prepared a new stand that reflects the spirit of our company: many years of experience in combination with innovative technologies. This year we met here our compet-itors who came to the exhibition as visitors. Next year they plan to participate with the stand.“
Igor Bulgakov
distribution network director, “Ruskhleb”
“We see the progress in the development of the exhibition. Comparing with the last year, there are more target visitors. We expect that the number of the companies participating in the exhibition will also increase”.
Artem Obukhov
Sales Manager, “Smeg Russia”
“We are pleased with the exhibition; above all, it’s impor-tant that we met not only our old partners, but also got new contacts”.
Mirko Riondato
Sales Manager, “Martellato”
“We didn’t expect such a result; we are very pleased that we met new customers and have already discussed specific cooperation issues with them. We are waiting for the offer to participate in the exhibition Modern Bakery Moscow 2019”.
XXIV International Trade Fair for Bakery and Confectionery
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Modern Bakery Moscow 2018master classes and contests
1 Modern Vienna pastry
2 Puff pastry and puff pastry goods with author’s toppings
3 Bread showcase. Josep Pasqual forming methods
4 Low-gluten bread
5 Macaroons: modern flavor combinations and color palette
6 Molded handmade chocolates: fashionable forms and peculiarities of staining
7 Traditional Easter cakes, secrets and history
8 Italian ciabatta – modern interpretation of classic Italian bread
9 Mousse cake: from assembly to decoration
10 How to make chocolate flowers? Modelling chocolate roses
JoSEP PaSCual, Member of the association ambassadors of the Bread
trainer of the Spanish national bakery team
1 Making flower composition with caramel blown elements on the molded caramel base (Gatsby style)
2 Making flower composition with caramel blown elements on the molded caramel base (Gatsby style) – continuation
3 Modern decoration mousse cake
4 Making fruit mini-composition with caramel blown elements (Fruit garden composition)
5 Chocolate decorations for cakes, pastries and desserts (velvet technique)
6 Caramel mini-composition (Fantasy style)
7 Making and decorating an author’s cake using new technologies
BREAD & PASTRY 2018
events
events CONFECTIONERY ART CLASS7
10
Modern Bakery Moscow 2018 12–15 March 2018, IEC “Expocentre”
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Modern Bakery Moscow 2018master classes and contests
events
Contest Sponsor
participants
events
Moscow confectionery Art cup
Novelties of iNgredieNts aNd raw Materials7
810
2
4
3
exhibition pavilions
different areas for master classes
conference halls
XXIV International Trade Fair for Bakery and Confectionery
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Modern Bakery Moscow 2018fringe program
eurasian Forum of baking leaders “Bread and Health of the Planet”
12 March 2018 13 March 2018
events18added value: how to create products interested
to your customers?technical regulation and standards development
in the bakery industry
Cooling and freezing technologies in the baking industry
labelling distinctive properties of confectionery products. Information falsification
the award ceremony of the all-Russian contest “the Best Bread of Russia 2018”
School for modern bakers and confectioners
Business accelerator for young scientists and students
Official Opening Ceremony of the xxIV International Bakery and Confectionery trade Fair Modern Bakery Moscow 2018
Bakery and Confectionery Industry of Russia: the drivers of growth, prospects
for modernization, personnel policy
Bread as the basis for healthy nutrition
SEMInar ExPErt dISCuSSIon
CErEMony SyMPoSIuM
SyMPoSIuM
ForuM
CErEMony
BuSInESS aCCElErator traInIng CourSE
PrESS ConFErEnCE SEMInar
Modern Bakery Moscow 2018 12–15 March 2018, IEC “Expocentre”
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Modern Bakery Moscow 2018fringe program
14 March 2018 15 March 2018
Quality and safety control of food (Rospotrebnadzor, Roskachestvo): subjects, method and interaction
with market players
Best regional practices of national bakery industry
Procurement session “Bakery and confectionary
equipment“
Bakery: Business or Fashion? Franchise, purchase or starting from scratch. Which way is more profitable?
Brand, packaging and trade – components of a successful sales strategy
development of competence of bakery enterprises
School for modern bakers and confectioners
PanEl dISCuSSIon B2B MEEtIngS
SEMInar
SEMInar
BuSInESS CluB
traInIng CourSE
SEMInar
XXIV International Trade Fair for Bakery and Confectionery
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Modern Bakery Moscow 2018official support
Ministry of agriculture of the Russian
Federation
Union of Ice Cream
Producers
Chamber of Commerce and Industry of the Russian
Federation
International Industrial academy
Russian Union of Bakers
Research Institute of Bakery Industry
Union of Food Ingredients
producers
Research Institute of Confectionery
Industry
Golden sponsor 2018
Modern Bakery Moscow 2018 12–15 March 2018, IEC “Expocentre”
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Modern Bakery Moscowcontacts
Senior Key account Manager
tel.: +7 (495) 649-87-75, ext. [email protected]
Marketing manager
tel .: +7 (495) 649-87-75, ext. [email protected]
Business development manager
tel.: +7 (495) 649-87-75, ext. [email protected]
Show director
tel.: +7 (495) 649-87-75, ext. [email protected]
JulIa MItyaEva
FoMIna vEronIka
galIna BIrIna
anna gonCharova
March 12–15, 2019
WE Put our ExPErIEnCE to Work For you
international trade fairModern Bakery Moscow
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