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Second International Scientific and Practical Conference.

On May 23 and 24, we took part in the second international scientific and practical conference “Industry and Craft for HoReCa in Tourism”, which was held at the National University of Food Technologies. At the conference, we held a master class and provided theoretical knowledge on smoking sausages, cheeses and other products at craft productions. And we were also able to demonstrate ready-made clean smoking solutions for restaurants and organize a tasting of sausages and cheeses made during the master class, namely:

  • Sausages are smoked in a compact chamber suitable for craft producers, restaurants and supermarkets with their own production
  • Cheeses are smoked by the immersion method
  • Meat dishes by the method of showering/immersion, which is suitable for manufacturers of semi-finished products and restaurants.

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