16/09/2016
Back to news"Rapid - Slow Maturation Techniques" Seminar
On 15 & 16 September, Greek Baking School organised its second successful seminar, this time on "Rapid - Slow Maturation Techniques", conducted by Mihalis Orestidis (Food Technologist, Innovation & Development Consultant) and Dimitris Fragoyiannis (loulis Mills Technical Advisor) in Keratsini.
Participating bakers got to know the characteristics of slow and rapid maturation, how they operate, and how to successfully apply each method, so as to optimise the organisation of their production and develop new products.