SEMINAR: “COMPLEX BLENDS FOR PRODUCTION OF DAIRY AND CONFECTIONARY PRODUCTS: NEW PRODUCTS AND TOP SELLERS”.
On March 29, 2016 Omega Research and Development Center hosted the first seminar for dairy and confectionary dealers on “Complex blends for production of dairy and confectionary products: new products and top sellers”.
We had invited dealers from throughout Russia: Siberia, Ural, Krasnodar and Stavropol Territories and Kabardino-Balkaria.
During the seminar technologists of GK Omega introduced the next generation inventions: the collection of complex blends for all types of dairy products.
The audience paid special interest to OMMILK-T -complex blend for increased curd yield and OMCHEESE – complex blend for production of curd cheese from high-fat curd.
The reports were accompanied by degustation.
The collection of complex blends for bakery industry allowed nobody to stay indifferent, which is quite obvious, since a combination of excellent taste and good appearance creates the desire to purchase and taste.
The Confectionary Section products such as fudge – Omslad, gum paste for tarts, non-melting powdered sugar as well as dry blend for production of Easter cakes, muffins and cupcakes working on “just add water” principle turned out to be the most popular.
The seminar included master-class on imitation cheese production (pizza Cheese) with use of Omcheese E obtained from dry blend on “just add water” principle.
The seminar also included master-class on Philadelphia-type curd cheese production from Omcheese-F.
At the end of the seminar the guests were given certificates and promotional gifts.
Leaving home the dealers assured us they tended to inform all their clients of our innovative complex blends helping manufacturers creating competitive high quality products.