Professional courses on large leavened products

Professional courses on large leavened products

Seminars on Easter meal products (Colomba, Veneziana and Focaccia / Pinza Friulana) with Grandi Lievitati flour

  • Wednesday, January 24th, from 09:30 to 15:00 approximately
  • Wednesday, January 31, from 09:30 to 15:00 approximately
  • Wednesday 14 February, from 09:30 to 15:00 approximately
  • Wednesday 21 February, from 09:30 to 15:00 approximately
  • Wednesday 7 March, from 09:30 to 15:00 approximately

Tutor: Giambattista Toso

  • Direct Method (Pre-Dough - Dough)
  • Indirect method (Evening Pre-Dough - Morning Dough)
  • Dough, leavening and cooking techniques.
  • Glaze preparations (various types)
  • ‘’Cold’’ technique on the Grandi Lievitati

HEADQUARTERS

MOLINO DI PORDENONE - Research and Development Centre

Largo San Giacomo 4, 33170 Pordenone

COST

€ 50.00 (included in the price one "Grandi Lievitati" flour)

AVAILABILITY

7 people per day

Date

08 December 2018

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