Redakcija „Hrvatskog pekara“ pokrenula je prošle godine inicijativu za ocjenjivanje kvalitete pekarskih proizvoda koji se proizvode i plasiraju na hrvatskom tržištu. Ovakve valorizacije se sprovode u Sloveniji gdje redakcija Robinson već 16 godina izdaje posebnu pekarsku reviju na slovenskom jeziku i gdje se rezultati slovenske ocjenjivačke komisije uvijek očekuju s nestrpljenjem, a na podjelu medalja dolaze gotovo svi slovenski pekari. Osnovni smisao ove valorizacije koju smo nazvali Hrvatska pekarska kvaliteta“ je da ovim priznanjima nagradimo pekare, proizvođače za njihove proizvodne napore usmjerene ka kvaliteti i inovativnosti, te da im ovaj dokument (diploma i medalja) bude potvrda izvrsnosti koju će moći pokazati svojim kupcima.
Šaljemo Vam kratak izvještaj iz prošlogodišnjeg ocjenjivanja koje je naišlo na vrlo pozitivan odjek među pekarima. Ove godine nastavljamo s ocjenjivanjem.
Da podsjetimo. Redakcija jamči visoku razinu stručnog ocjenjivanja.
Ovo nije natjecanje nego valorizacija. To u konačnici znači da svaka pekarnica može dati na ocjenjivanje više svojih proizvoda i da svaki proizvod, ukoliko to ocjenjivački sud ocijeni, može dobiti pojedinačno priznanje.
INTERSLAST – THE EUROPEAN CONGRESS OF CONFECTIONERY, ICE-CREAM AND KONDITOREI
Interslast – the European Congress of Confectionery, Ice-cream and Konditorei is a new event in the Croatian ‘white industry’ that will intensify expert education and informing of the confectionery and konditor industry, as well as make stronger ties within this group. The event came about in cooperation with the World Pastrycook Cup Competition (WPC), the 3rd International Confectionery Cup, traditionally organized by the Chef Association of the Istrian Region. Given how significant it is, there are too few confectionery and konditor events not only in Croatia, but in the entire region. We are especially pleased that we will gather around 300 confectioners (craftsmen, hotel pastry chefs, pastry cooks in companies and others) from all countries of former Yugoslavia, including Slovenia.
In addition to numerous lectures and food sampling, 30 pastry chef teams from around the world will compete on a specified theme, while a jury of experts will decide on valuable and prestigious awards. Pastry chefs from Turkey, the Czech Republic, Slovakia, Croatia, Austria, Slovenia, Italy, France, Hungary, Bosnia-Herzegovina and Macedonia have already applied. After the competition, there will be several thousand kilograms of cakes, biscuits and cookies left and tasted by congress participants, as well as guests. Organizers will invite school children and their teachers on that day.
“CONPASTA” – INTERNATIONAL CONGRESS OF PASTA EXPERTS
International Congress of Pasta Experts, organized by Robinson, will be held from November 1 to 4 in the Istrian County in Umag. This event will undoubtedly have great significance for the development of regional pasta production in Central and Southeast Europe. Producers from these areas are increasingly conquering the international markets and announcing new, autochthonous brands in pasta production. Croatia is undoubtedly a country that has great potential in this respect. It is thus not surprising that the organizer chose it to host this event. The organizer wishes to promote the latest accomplishments in pasta production at the congress, as well as to seek answers how to promote pastas that are not that well-known or have already been forgotten in gastronomy and normal diet.
Lectures will be delivered by 14 renowned pasta experts from Italy, France, Austria, Slovenia, Hungary, Poland, the Czech Republic, Spain, Portugal, Croatia, Turkey, Russia, China and Morocco. Dishes from many countries will be promoted at the congress so that the ‘pasta family’ can sample what it had no opportunity to taste before. Croatia and Istria are a perfect place for that.
Robinson editorial team has had an office in Skopje for around ten years already. In additional to the magazine being published, it has so far organized 6 symposiums on bakery, confectionery and milling called Bakery and Confectionery. Four symposiums were held on the Ohrid Lake, while the remaining 2 were in Skopje. All six gathered around 1,200 Macedonian bakers and confectioners. The event has been supported by the most prominent international companies such as Ireks Aroma, Backaldrin, Zeelandia, Puratos etc. The symposium is an excellent opportunity for participants to learn about the novelties in the industry. It is supported by the Macedonian Chamber of Economy and School of Agriculture and Food of the Skopje University.
Robinson editorial team has had an office in Sarajevo for around ten years already. In addition to the magazine being published, it has so far organized 5 symposiums on bakery, confectionery and milling called Baker. All 5 conferences gathered around 1,000 bakers and confectioners from all three Bosnian entities. The event has been supported by the most prominent international companies, such as Ireks Aroma, Backaldrin, Zeelandia, Puratos etc. The symposium is an excellent opportunity for all participants to learn about the novelties in the industry. It has been supported by the Chambers of Commerce of Bosnia-Herzegovina and the BH Federation.