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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

Availability: 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
Conegliano (TV)

  • Attendance at the classes
  • Teaching material
  • nr. 2 lunches
  • coffee break

Accommodation is not included in the cost of the course. Pastry Concept┬« has an agreement with several accommodation facilities, to meet all needs. See the facilities in the Hospitality section .