At this unique event, the TRADEIT Network will bring together bakers from across Europe to participate in a hands-on workshop in the renowned bakery of Pão de Gimonde in Bragança, Portugal.
Through a vibrant program of activities, participants will get the opportunity to learn about European traditional breads share experiences and insights on ingredients, baking methods and explore the role of innovation in the future the traditional and craft bakeries.
Over the two-day event, bakers will bake, explore new market areas, investigate new ingredients, develop recipes and expand their bakery repertoire.
08h00 Registration
08h30 Opening Session (Helena McMahon, Elsa Ramalhosa, Elisabete Ferreira and Karsten Schmidt)
Session 1: Traditional/Regional European Breads
8h45 Portugal: Elisabete Ferreira – Pão de Gimonde
9h00 Germany: Matthias Prohassek, IGV, Reiner Stolzenberger, Bäckerei Stolzenberger
9h20 Spain: Eduardo Villar – Horno Arguiñano
9h35 Ireland: Declan Ryan - Arbutus Breads
9h50 Finland: Eeva-Maria & Timo Turunen – Liepuska
10h05 Tea/Coffee & Networking
Session 2: When Tradition Meets Innovation
10h35 Bread of Tritordeum - Jorge Pastor, Panishop
11h05 Health Bread: Adding Functionality to Traditional Breads - Alexander Voss, ILU & Matthias Prohassek, IGV, Germany
11h35 New Generation Breads: Gluten free, clean Labelling, Vegan & Biological production - Wilhelm Balkenholl, Germany - Bäckerei & Baguetterie Balkenholl, Volker Apitz, Germany – Bäckerei Vollkern
Session 3: Round Table Discussion
12h05 What Consumers Want? A European Perspective
From high-end consumers to value-conscious buyers, the market is bigger and more fragmented than ever before. This creates opportunity but also demands that companies have strong market insights on consumers’ unique desires.
• Where are the challenges and opportunities for the traditional food industry?
Moderators: Jorge Pastor (Panishop) & Karsten Schmidt (ILU Germany)
13h00 - 14h00 Lunch at IPB
14h30 – 18h30 - The richness of Traditional Breads - “Life Sessions in a Bakery”
I) Case Study of Pão de Gimonde
II) Hands on Bakery Sessions in Pão de Gimonde
Attending Bakers will collaborate in the bakery of Pão de Gimonde to bake a range of European Specialties:
08h20 Welcome: Elsa Ramalhosa, Elisabete Ferreira & Karsten Schmidt
Session 1: Identity preserved grains – new possibilities in the bakery
08h30 Lessons learned from the EU project Healthy Minor Cereals - An Exploration of Rye, Einkorn, Emmer, Spelt & “Trigo sarraceno” - Alexander Voss, ILU, Germany
9h00 Non-wheat grains and cereal-based baked products - Concha Collar, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Spain
9h30 Innovations in wheat flour and mixes - Giorgio Belotti, Molino Belotti srl, Italy
9h50 Tea/Coffee & Networking
Session 2: Baking gastronomy - New gastronomic codes beyond the classic bread basket
10h20 Declan Ryan, Ireland
10h40 Nuno Diniz, Portugal
Session 3: How to add-value to day old bread?
11h00 Karsten Schmidt, ILU & Alexander Voss, ILU Germany
Round Table Discussion
11h30 Moderator: Elisabete Ferreira, Pão de Gimonde & Karsten Schmidt, ILU & Jorge Pastor, Panishop
12h45 Lunch & Networking at IPB
14h30 – 17h00 “Fusion bakery: European Traditions meets 21ST Century Bakers”
A unique opportunity to co-develop 3 new baked products in a collaborative baking session. Three TRADEIT snacks will be developed:
This project has received funding from the European Union’s Seventh Framework Programme for research technological development & Demonstration GA 613776. www.tradeitnetwork.eu