In May 2016, the Master Seminar was held, and it gathered 307 industry professionals from Mexico City, Guadalajara, Puebla, Querétaro, Tabasco and Monterrey. 

According to the figures, 73% of the attendees were bakers, 14% restaurant managers and hotel chains, 8% culinary institutes and 5% supermarkets and corporate chains. 

The seminar was taught by Craig Ponsford, a professor at the Culinary Institute of America, accompanied by Bread Bakers, winners of the First California Raisins Bakery Contest that took place in Mexico City in 2015. The bakers developed 12 recipes to show the process during the seminar and share the best baking techniques. 

The main objectives of the event were: 

• Communicate the benefits and applications of baking with California Raisins, as well present its properties that make it a versatile product. 

• Report on new bakery trends, such as the use of dough, fermentation processes, use of whole grains and benefits of wheat flour. 

Attendees were invited to integrate California Raisins into their baked products and to participate in the Second Bakery Contest in 2016. 

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