Significant business agreements and contacts characterized the 2nd day of the ARTOZA 2025 exhibition, with thousands of visitors attending again.
Exhibitors welcomed bakery and pastry shop owners, production unit executives, ice cream, puff pastry, and chocolate product manufacturers, bakers and pastry chefs, and many other industry entrepreneurs with great enthusiasm. They gathered at the exhibition to hear new ideas and find solutions for their business needs from the best in the market, the 220 exhibitors!
Professionals also had the opportunity to meet over 20 companies from abroad, specifically from Italy, France, Poland, Romania, Germany, Cyprus, and America, and to choose products for their businesses, mainly high-quality raw materials for bakery, pastry, and ice cream, production machinery, materials, and packaging items.
The specially designed Coffee Village area in Hall 3, hosting suppliers from the entire coffee spectrum – high-quality coffee specialties, selected varieties from around the world, high-performance professional machines, and equipment, attracted many visitors who found proposals aimed at enhancing the customer experience and simultaneously increasing their business profitability.
Techniques, Trends & Business Tips on the Stages of Special Events
As part of the Masterclasses, Chef Babis Polykateros re-examined the classic tiramisu with a unique combination of exotic fruits, chocolate, and mascarpone flavor. Then, Pastry Chef/International Pastry Consultant Dimitris Chronopoulos presented a chocolate tart and the most important techniques we need to know in-depth for proper chocolate management. Dimitris Lytras, Head Baker of “Jesus Crust” and “Hippy Hippo Athens” and Co-Owner of “Sourdough Bros”, prepared alternative toast breads, while Ice Cream Consultant Yiannis Skourogiannakis created vegan, sugar-free, and no added sugar ice creams, discussing the SOS, myths, and truths of production. The 2nd day of the Masterclasses concluded with Ilias Triantis, Bakery Chef and Owner of “Du Pain Boulangerie,” who presented a delicious viennoiserie hybrid, combining two doughs, croissant and cake.
At the Artoza Lab on the 2nd day, the “Event of the Panhellenic Union of Food Technologists” was held, focusing on “Technological Approaches in Artisan Bakery and Pastry”. In the first part, Food Technologist-President of PETET-Factory Director-Product Development, Lavdas Confectionery S.A., Ioannis Smarnakis, talked about alternative solutions in the production of sugar-free or no added sugar products. Agronomist-Food Technologist, Quality Assurance Director of Kikizas Mills, Manolis Repanis, referred to durum wheat flour and its applications in pastry.
Panagiotis Tiligradis, Food Technologist, discussed the incorporation of cereal beta-glucans in bakery products to improve their nutritional and organoleptic characteristics, while Eva Konstantini, Biotechnologist of MSc VIONOVA S.A., talked about bread tasting as a scientific tool for assessing its quality. On her part, Eleftheria Evdemon, Food Technologist MSc, AZELIS S.A., spoke about the use of emulsifiers and enzymes in bakery and pastry products. Michalis Orestidis, Food Technologist, Technology and Innovation Consultant, Panagiotis Kakleas, Food Technologist YPD Dimello Coffee, and Nikiforos Tourloupis, Quality Assurance Director Coffee Island, referred to coffee as a beverage and its relationship with bakery and pastry products, discussing combinations and opportunities.
On the same day in Hall 3, the finals of Latte Art were held on the stage of the Coffee Championships by SCA Greece, where the best stood out, bringing together all coffee lovers.