CORSO MILANO, 1 and 2 December 2010
LOCATION:
Workshop 57
Workshop 57
area Naviglio Grande
Program:
Inizio corso (per entrambi i giorni)
La fine del corso è prevista per le ore 22,30 ma è puramente indicativa . If the situation or personal skills, it would require, could be extended.
The theoretical part will be done during the preparations
covers the following topics:
Work on rising, a method of kneading, gluten development, function and importance from the point and the links glutens, interaction of the ingredients on the dough and proper disposal.
covers the following topics:
Work on rising, a method of kneading, gluten development, function and importance from the point and the links glutens, interaction of the ingredients on the dough and proper disposal.
PASTA BRIOCHE - Adriano ( recipe published):
Dough kneading machine
technique
function and effects of ingredients
insertion order of the ingredients of the dough and run test of the veil
funzione e corretta esecuzione delle pieghe di forza ed effetti sugli impasti, funzione e durata dei riposi
formatura a sfera, formatura brioche à tête (tuppo)
funzione e corretta esecuzione di due livelli di serratura
tecniche di intreccio ad 1 e più capi
cottura
PANINI SEMIDOLCI - Adriano
Tecnica di impasto manuale
run
folds
Forming various cooking
FOCACCIA PUGLIESE - Paoletta
manual mixing technique for high-moisture products
folds forming
cooking
WHITE PIZZA ROMANA - Adriano
technique of mixing machine and manual
function and effects of ingredients
insertion order of
ingredients of the dough and run test of the veil
function and proper performance of the folds and overlapping effects on dough
technical writing
cooking
CROISSANT (final version) - Paoletta
mix by hand
point function of the ingredients of dough and its role and function of the proper execution
"revolutions"
forming croissants danish pastries
forming
cooking
will be made available an adequate number of workstations , so that everyone can alternate the mixes with another participant.
Each participant must bring your own apron.
For the sake of time, will have been cooking some of the products prepared.
PRICE total for the course 2 days - € 130.00
Entries, each course will be closed to achieve a maximum number of 14 participants.
The end time of the course is only for reference.
If you are interested in participating, or for more info, write to:
corsidicucinaepanificazione@gmail.com indicando nell'oggetto 'CORSO Milano 1/2 dicembre '
oppure chiama al 346 777 86 09 .
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