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Course code: 19CSC0151
Cost: € 1.350,00 + VATDeposit: € 405,00 + VAT
From: 29.01.2019To: 30.01.2019
Duration: 2 days COMPLETED
Maximum number of participants: 6
The "Farine" ScienceConcept is based on different phases, suitable for a thorough knowledge of the raw material.
• Classification: Flours / Flour 0.00 / Wholewheat / Alternative flours such as Kamut / Farro / Buckwheat / Rice / Linen / Chickpeas / Rye)
• Main properties, functionality and uses in pastry shops
• The balance in confectionery preparations with different types of flour
During the 2 days will be prepared pastry products with the use of various types of flour, even gluten-free.
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