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Course code: 19CSC0150
Cost: € 1.350,00 + VATDeposit: € 405,00 + VAT
From: 14.01.2019To: 15.01.2019
Duration: 2 days COMPLETED
Maximum number of participants: 6
The Concept Science "Sugars" is based on different phases, in order to obtain a thorough knowledge of the raw material.
• Classification (semolina sugar - glucose syrups - semolina - cane sugar - honey - inulina - maltitol - fructose - isomalt - dark sugar - malt destined - distillate - sorbitol - stevia - malt syrups - maple syrup - maltitol - invert sugar ....)
• Main properties and functionality (Caramelization, sweetener, k / cal, antifreeze power etc.)
• The balance in the confectionery preparations
During the 2 days will be prepared of confectionery products with the use of various types of sugars.
Class times: approx. 9:00 a.m. - 5:00 p.m.
The times given may change according to the progress of the classes.
Courses held at: PASTRY CONCEPT®
Via Giuseppe Lazzarin 68/C
- Attendance at the classes
- Teaching material
- nr. 2 lunches
- coffee break