A Thousand Different Sponge Cakes for Every Occasion
Perfecting Sponge Cake through Process Innovation
Learn about sponge cake processing and gain product insights. We have a very special speaker from Europe to help us gain an understanding in these areas:
– Aeration benefits
– Differences between Aerated Creams vs pasteurized creams
– Sponge line operation
– Batter and Cream continuous preparation systems
– Differences between Turbo mixers vs planetary mixers
About the speaker:
- Natalija has over 20 years of experience in industrial bakery and confectionery sector.
- She is Director of TT LA, focused on product development services and R&D as a Service (RDaaS), following the latest food tech trends and tailoring solutions. She was also Head Commissioning Technologist at TT ITALY since 2006 with over 50 industrial lines commissioned worldwide and a variety of custom-made products launched under client’s brands.
- She has served 10 years as technical support in Functional Ingredients Applications in P.I.C. Co LTD.
- Natalija graduated in Food and Biotechnology Engineering at the Saints Cyril and Methodius University in Skopje, Macedonia.