{"id":26596,"date":"2023-03-05T18:51:57","date_gmt":"2023-03-05T16:51:57","guid":{"rendered":"https:\/\/www.artoza.com\/?p=26596"},"modified":"2023-03-05T19:04:23","modified_gmt":"2023-03-05T17:04:23","slug":"the-3rd-day-of-the-exhibition-ended-with-great-commercial-success","status":"publish","type":"post","link":"https:\/\/www.artoza.com\/en\/2023\/03\/05\/the-3rd-day-of-the-exhibition-ended-with-great-commercial-success\/","title":{"rendered":"The 3rd day of the exhibition ended with great commercial success"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]<em><strong>The third day of ARTOZA 2023 exhibition was characterized by a multitude of quality commercial agreements and important contacts.<\/strong><\/em>[\/vc_column_text][vc_column_text]For the 3rd day in a row, the country&#8217;s largest exhibition center turned into an immense business forum, where constructive contacts, profitable agreements and multi-faceted training and information dominated. The thousands of visitors who passed through the gates at the Metropolitan Expo today had the opportunity to meet important supply companies of the Bakery and Confectionery industry up close and expressed their complete satisfaction with the variety and quality of the exhibits and were impressed by the innovative ideas and proposals presented at the various special events. The end of the day found the exhibitors satisfied with the new partnerships they closed. Now, with only one day left for the 18th ARTOZA to end, all indications are that the final tally will show\u2026 quality visitor and commercial success.<\/p>\n<h4><strong>Innovative ideas and trends were presented during the special events <\/strong><\/h4>\n<p>A large number of professionals attended the program of parallel events that took place throughout the third day of the exhibition, in Hall 2, proving that professionals in the sector are thirsty for information and innovation.<\/p>\n<p>In particular, visitors from the Bakery and Confectionery sector had the opportunity to hear from market experts, everything about Focaccia-propyra, the ancient Greek type of bread, with sweet potato and goat cheese from Pericles Vourthi, Baker and owner, Thanasis Stamoudis, Head Baker and Stefanos Kakabakos, Baker of Bread BC. Dimitris Hatiras, Chef Chocolatier and owner of Le Cacaoyer \u2013 Edelweiss and Ioanna Halikia, P\u00e2tissi\u00e8re and owner of Le Cacaoyer \u2013 Edelweiss talked about the Easter Cookie Bonbon, a chocolate with caramel, vanilla ganache and a crispy Easter cookie, while he took the baton then Giorgos Salapasidis, Baker and owner of &#8220;Salapasidis Bakery&#8221;, who mentioned the slow-rising whole wheat bread with fig and walnut. Kostas Tsombanidis, Baker and creator of &#8220;AR&amp;KO&#8221; talked about nutritional sandwiches with Greek products and natural sourdough and Nikos Handolias, Artist Baker of @frommydadsbakery analyzed the color chart of dough, i.e. the slow-rising breads that acquire colors with vegetable ingredients and special techniques. The 3rd day of the Masterclasses ended with Venia Flessa, Head Pastry Chef of the &#8220;Hilton Munich Airport&#8221; who presented the Vegan Berries Entremet, a restaurant dessert with blueberry, raspberry and avocado.<\/p>\n<p>See tomorrow&#8217;s program in detail <a href=\"https:\/\/www.artoza.com\/en\/event\/artoza-masterclasses-2023\/\"><strong>here<\/strong><\/a>.[\/vc_column_text][vc_row_inner equal_height=&#8221;yes&#8221; gap=&#8221;3&#8243;][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1677925209352{margin-right: 0px !important;margin-left: 0px !important;padding-right: 0px !important;padding-left: 10px !important;}&#8221;][vc_single_image image=&#8221;26716&#8243; img_size=&#8221;full&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1677925224354{margin-right: 0px !important;margin-left: 0px !important;padding-right: 10px !important;padding-left: 0px !important;}&#8221;][vc_single_image image=&#8221;26718&#8243; img_size=&#8221;full&#8221;][\/vc_column_inner][\/vc_row_inner][vc_column_text]At the ARTOZA Lab in Hall 2, the day was dedicated, among other things, to hygiene rules from the laboratory to the sales area, with Ioannis Kakos, Food &amp; Beverage Technologist, MSc\/Founder of Food Safety Art analyzing the topic. During the second speech of the day at Artoza Lab, the Editor in chief of Ambrosia magazine and Marketing Specialist Charitomeni Vonta spoke about brand story telling in bakery and confectionery, demonstrating the importance of \u201cnarrative\u201d in a business, shedding light on aspects of the subject, which for many professionals remains relatively unknown. Afterwards, the visitors had the opportunity to learn about the incentives and tactics that business owners in the sector must adopt to keep their staff happy, from Alexandros Rizos, Economist and Business Development Partner of Nestor SA. Giorgos Karantas, Reseller Channel Sales Manager of EUROGAT SA referred to the advantages of automatic coffee machines, while Christos Lonas and Andreas Kouvaris of ACH Communication spoke about how social media influencers can take off a business. Afterwards, the trends of Sugar free, Gluten free &amp; Vegan desserts were analyzed by Marino Kosmas, Pastry Chef and Owner of MK Gluten Free Pastry &amp; Bakery Project, Nektarios Dalianis, Owner of Fysis Patisserie and Alexandros Pavlov, Pastry Chef and Owner of Pavlov&#8217;s Lab and Consultant Pastry chef of Holy Llama Vegan Bakery. The 3rd day of the ARTOZA Lab ended with Giorgos Kozaris, Coffee Expert of Caffe&#8217; Luigi HASKOS Ltd. analyzing the basic terminology of coffee.<\/p>\n<p>You can see the next day&#8217;s program in detail <a href=\"https:\/\/www.artoza.com\/en\/event\/artoza-lab-2023\/\"><strong>here<\/strong><\/a>.<\/p>\n<p>During the trade show the meeting of the Board of Directors of the Hellenic Bakers Federation was held today, as well as the gathering of the presidents of the local unions. See more <a href=\"https:\/\/www.artoza.com\/en\/2023\/03\/05\/the-meeting-of-the-bod-of-the-hellenic-bakers-federation-was-held-successfully\/\"><strong>here<\/strong><\/a>.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The third day of ARTOZA 2023 exhibition was characterized by a multitude of quality commercial agreements and important contacts.<\/p>\n","protected":false},"author":15,"featured_media":26638,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[346],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The 3rd day of the exhibition ended with great commercial success - artoza.com<\/title>\n<meta name=\"description\" content=\"The third day of ARTOZA 2023 exhibition was characterized by a multitude of quality commercial agreements and important 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