BaGaTech – Syma Hall – Budapest 

 District, IV., 1. Dózsa György Rd.- Budapest

Professional’s Day – Thursday, March, 6 and 7. 2014.

General Public Day – Sunday, March, 8. 2014.

Opening hours from 10 a.m. to 6 p.m.

This coming 3 days will be an excellent opportunity to get to know  more about the BaGaTech at the International Bakery, Pastry and Gastro Trade Exhibition, organized at the Syma Hall – Budapest.

Ireland’s best baker in Budapest at the BaGaTechen Exhibition.

James Griffin arriving from Galway, Ireland also is applying to be the country’s best bakers. Often travels abroad participating at competitions, prepares teams of the bakers, regular member of the jury board at the Paris international bakers competition, holds workshops all over the World.

Also meeting on the Baker’s Street … German, Austrian, French, Polish, Transylvanian bakers tutorials.

Herald News: The Hungarian Confectioner Industry Board programs:

​​Two Hungarian students from the confectioner industry will be holding a presentation along showing  their works to be coming soon  in the competition in Taiwan at the UIBC Pastry Junior World Championship. At the venue the visitors may participate at a live show watching them preparing: plate desserts, sweets, cake decorated with marzipan figurines and artistic decorative work.

At the contest will be presented: cake decorations, and chocolate and caramel artistic work. Ongoing caramel show … making caramel decorations and flowers at the industrial corporations booth. For many professionals needn’t have to be introduced

Hungarian baker’s federal programs with high-quality home baking and confectionary products:

10 a.m. to Noon “Bratislava”crescent roll competition  by skilled candidates.

10 a.m. to 5 p.m. „Greaves products”, by the Hungarian National Bakers Team will be prepared and out for tasting. The Greaves has been placed under the protection of EU.

10 a.m.  to  Noon Hajdúböszörmény team – Civil Society,  baking traditional products  such as: Böszörmény wedding cake in the  Böszörmény  style.

Noon  to  2 p.m.  Ferdinand rolls – Böszörmény  style.

2 p.m. to  4 p.m. Crescent roll, and plum-cake – Kossuth style.

1:00 p.m. to 3:00 p.m. Bratislava crescent roll competition  with skilled  candidates.

Headlines of Workshop programs: … From the farm to fork on the table…  promoting program. Some tricks to macaron-making. Dessert Trends.

Forum for the public 10 a.m. to 4 p.m. Presentation by the Hungarian Bakery Trade Marks.

4 p.m. Winners announcement of the „Bratislava” crescent roll.

10 a.m. to 6 p.m. Exhibition on decorative products and connected works.

Forum Programs:

10:30 to 12:00 Worthwhile to be present … János Kovács,  the 2011 year’s confectioner. Watch the live show of how he build a sculpture made of caramel.

12:30 to 13:30 Everything that goes with cakes, basic and advanced recipes connected with presentation and tasting.

2:00 p.m. to 3:00 p.m. Paleolithic, low-carb and gluten-free sweets simply and economically.

3.30 p.m. to 4.30 p.m.  A trip to CHOCOLAND  – demonstration of eye-catching chocolate desserts.

Update by Aggie Reiter


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