The Filipino-Chinese Bakery Association (FCBAI) has opened the 10th International Exhibition on Bakery, Confectionery and Food Service Equipment and Supplies at SMX Convention Center in Davao City from March 1 to 3, 2018. The event is the first in Mindanao where the baking industry shows an uptrend. There were 21 types of technical seminars and product presentations for free during the three-day fair.
Among the lectures that were conducted during the event are on Bakery Management by Roy Chung, US Wheat Associates, Singapore; Sweet Naturally California Raisin Creation by master baker and and pastry chef Aubreay Tan; Bakery Cafe Collections by Chef Danilo Basilio, Global Pacific Distribution Network Corporation; Heritage Product of USA Nutriliciou California Produce by Chef Nolen Superal, Heritage TPH Ventures, Inc.;
US Dehydrated Potatoes as Winning Baking Ingredients by Chef Editha Singian, Dane International Commodities, Inc.; Introduction of Atlantic Grains, Inc., by Willie Vijar of Altantic Grains, INc.; Pastry and Cake Making by URC Flour, Universal Robina Corp. Flour Div.; Secret Ingredient in Japanese Bakery and Confectionery by Nagase Philippines Corporation; All About Butter by Chef Peter de Cauwer and Martin Duenas;
Bread To Go, Chef Richard Ramos and Chef Cito Bungaos, Puratos Philippines, Inc. Decorating Is A Piece Of Cake, Chef Rae Ann Tolentino, Puratos Philippines, Inc.; Chocolate Sinfully Good For You, Chef RV Manabat, Puratos Phillippines, Inc.;
Pistachio Raspberry Verrines and Mango Yoghurt Verrines, Chef Janell Joy Toh, Academy of Pastry and Bakery Arts Philippines; Bestern: Your Partner for Possibilities by Chef Boy Logro, Bestern International Corporation; Exotic Philippine Flower In Sugar, Chef Imelda Florendo and Chef Jackie Florendo;
Asian Style European Breads by Philippine Baking Institute; Flower Possibilities, McCormick Philippines, A Pastry Affair: Demo and Taste, Enderum Colleges; and Fire Safety for Bakery and Restaurans by the Bureau of Fire and Protection in Region XI.
In this event, we conducted a baking demonstration headed by Chef Gene Gonzalez showcasing Divine Confections highlighting the use of Malt Extract, Bensdorp Cocoa Powders and Gelita Gelatine Powders.