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Calendario Corsi gennaio/febbraio 2011

edit: since January 16th we travel to any communication or to register, call 346 777 86 09.

deserved rest after Christmas, during which we worked for you to other recipes, here we are with program for 2011 which provides then new preparations.

Thanks again to those who gave us a hand in practice, or who has made available its structure.

Here are the dates:

( clicca sulla città per leggere il programma specifico ).

• PAVIA, Garlasco - ca. 40km from Milan - S. 22 - D. January 23 (full)
• MILAN , Area Naviglio Grande M . 26 - G. January 27 (full)
• MILAN , Zona Naviglio grande S . 29 – D. 30 gennaio (completo)
• TORINO , Quartiere Mirafiori M . 1 – M. 2 febbraio (completo)
• BOLOGNA , Pianoro - 6 km. from Bologna - S. 5 - D. February 6 (full)
• BOLOGNA , new! Pianoro - 6 km. from Bologna - M. February 9 (full)
  course one day ( pizza pan and croissant ) iscrizioni (completo)
  
  
• FIRENZE , Cantagrillo (PT) 30km. da Firenze S. 12 - D. 13 febbraio (completo)
• FIRENZE - new! Cantagrillo (PT) at 30km. Florence - M . February 16 (full)
  course of one day ( pizza pan and croissants )

Nei singoli post, troverete tutte le informazioni e dettagli del programma ; per eventuali chiarimenti, non esitate a contattarci:

corsidicucinaepanificazione@gmail.com

or call the cell. 346 777 86 09

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CORSO Pavia, San Biagio di Garlasco - 22 e 23 gennaio 2011

COURSE Pavia, San Biagio Garlasco (45 km. from Milan) - S.22 D.23 and January 2011

Location: the splendid villa in the mythical Valeriano

time courses: hours 13:30 to 20:30 (for both days of the course)

The end time of the course is only for reference. If the situation or personal skills, it would require, could essere protratto.

Program:

techniques and management of soft dough

BABA 'TRADITIONAL - Adriano (recipe published)

Dough machine

technique dough

function and effects of ingredients

insertion order of

ingredients of the dough and run test of the veil

technique and acquisition of manual docking

cooking

inzuppatura and waterproofing

filling

(notice and bringing with it the need, who will have the opportunity to pack the minibabà limoncello, in jar)

BABA 'WITH autolysis - Adriano

autolysis

technology mix Manual

test of the veil

run

folds of force

forming

cooking

inzuppatura and waterproofing

filling

PEACHES SWEET brioche dough - Paoletta

manual mixing technique

test of the veil

run

folds of force

forming

cooking

inzuppatura

farcitura

Tecnica e gestione di impasti a lievitazione naturale

LIEVITO MADRE

rinfresco

PANE COMUNE CON LIEVITO MADRE – Paoletta (ricetta inedita)

Con lo stesso impasto verranno realizzate lumachelle orvietane o schiacciatine dolci toscane

( per esigenze di tempo verrà effettuata una fermentazione Mixed )

autolysis

manual mixing technique

Pleated overlay

Molding strand

Forming lumachelle or schiacciatine

Cooking

CAFON BREAD WITH YEAST MOTHER - Adriano

With the same dough will be made the Neapolitan freselle

( for reasons of time there will be a mixed fermentation )

autolysis

Technique of impasto manuale

Pieghe di sovrapposizione

Formatura a filone o pagnotta

Formatura freselle

Cottura

Al termine di ogni giornata verranno trattati i seguenti argomenti:

Cenni sulla chimica degli impasti

fasi della panificazione

metodo di impastamento

sviluppo del glutine

funzione ed importanza dalla puntata e dei legami glutinici

interaction of ingredients on the dough and proper disposal

function of the folds of force and effect on dough and overlap

autolysis and effects

Management and Use of yeast.

commercial use of flour and mixtures thereof, to obtain the index targeted power (W) you want.

Effects of different mixtures of flour sifting (00 - 0 - 1 - 2 - Full)

Each participant will be done free of yeast and a small kit of flour used in the course, courtesy of the Molino Rossetto (00 W400 - W330 00 - 0 10% protein.

Each workstation will alternate two participants .

Each participant must bring your own apron.

For the sake of time, will be brought to the cooking part of prepared products.

will be finished (and stuffing wet) only the products consumed locally.

Total price for the course of 2 days - € 130.00

Registrations will be closed to the achievement of 18 participants.

If you are interested in participating , or for other info, write to:
corsidicucinaepanificazione@gmail.com with the subject ' COURSE Pavia'
or call us at 346 777 86 09.

How Many Calories Are In Chicken Cury

Corso MILANO 26 e 27 gennaio 2011

Corso Milano, 26 and 27 January 2011

LOCATION:

Workshop 57

area Naviglio Grande

Program:

time courses (both days) : at 17.00
The end of the course is scheduled at 22.30, but is merely indicative. If the situation or personal skills, it would require, could be extended.

techniques and management of soft dough

BABA 'TRADITIONAL - Adriano (unpublished recipe )

Dough machine

technique dough

function and effects ingredients

insertion order of ingredients

test run of the dough and the icing

technique and acquisition of manual docking

cooking

inzuppatura and waterproofing

filling

(notice and bringing with them the need, who will have the opportunity to pack the minibabà limoncello, in jar)

BABA 'WITH autolysis - Adriano

autolysis

manual mixing technique

test of the veil

run

folds of force

forming

cooking

inzuppatura and waterproofing

filling

sweet fish brioche dough - Paoletta

manual mixing technique

test of the veil

run

folds of force

forming

cooking

inzuppatura

filling

Tecnica e gestione di impasti a lievitazione naturale

LIEVITO MADRE

rinfresco

PANE COMUNE CON LIEVITO MADRE – Paoletta (ricetta inedita)

Con lo stesso impasto verranno realizzate lumachelle orvietane o schiacciatine dolci.

(per esigenze di tempo verrà effettuata una fermentazione mista)

Autolisi

manual mixing technique

Pleated overlay

Molding strand

Forming lumachelle or schiacciatine

Cooking

peasants and BREAD WITH YEAST MOTHER - Adriano

With the same dough will be made the Neapolitan freselle

(due to time there will be a fermentation mixed)

autolysis

manual mixing technique

Pleated overlay

Molding loaf or loaf

Forming freselle

Cooking

during the preparation covers the following topics:

- Work on the chemistry of dough

- stages of baking, kneading method

- gluten development

- function and significance of the episode and links gluten

- interaction of ingredients on their bodies and proper management

- function of the folds of force and effect on dough and overlap

- autolysis and effects

- Gestione ed utilizzo del lievito madre

Ad ogni partecipante verrà fatto omaggio di lievito madre e di un piccolo kit delle farine utilizzate al corso , gentilmente offerto dal Molino Rossetto (00 W400 – 00 W330 – 0 10% proteine.

Ad ogni postazione di lavoro si alterneranno due partecipanti.

Ogni partecipante dovrà portare con se il proprio grembiule.

For the sake of time, may be increased to cook some of the products prepared.

will be finished (and stuffing wet) only the products consumed locally.

PRICE total for the course of 2 days - € 130.00

Registrations will be closed to the achievement of 13 participants.

If you are interested in participating or for more info, write to :

corsidicucinaepanificazione@gmail.com with the subject 'COURSE Milan of 26/27 January '

or call at 346 777 86 09

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Corso MILANO 29 e 30 gennaio 2011

Corso Milano , 29 and 30 January 2011

LOCATION:

Workshop 57

area Naviglio Grande

Program:

time courses (Both days) : at 13.30
The end of the course is scheduled at 20.30, but is merely indicative. If the situation or personal skills, it would require, could be extended.


techniques and management of soft dough

BABA 'TRADITIONAL - Adriano (recipe published)

Dough machine

technique dough

function and effects degli ingredienti

ordine di inserimento degli ingredienti

conduzione dell'impasto e prova del velo

tecnica di mozzatura e acquisizione della manualità

cottura

inzuppatura e impermeabilizzazione

farcitura

(Previa comunicazione e portando con sé il necessario, chi vorrà avrà la possibilità, di confezionare dei minibabà al limoncello, in barattolo)

BABA’ CON AUTOLISI - Adriano

Autolisi

Tecnica di impasto manuale

prova del velo

conduzione

pieghe di forza

formatura

cottura

inzuppatura e impermeabilizzazione

farcitura

sweet fish brioche dough - Paoletta

manual mixing technique

test of the veil

run

folds of force

forming

cooking

inzuppatura

filling

Technical and management of naturally leavened dough

yeast

refreshments

COMMON BREAD WITH YEAST MOTHER - Paoletta (recipe published)

With the same dough will be made lumachelle Orvieto focaccia or sweet.

(due to time there will be a mixed fermentation)

autolysis

manual mixing technique

Pleated overlay

Molding strand

Forming lumachelle or schiacciatine

Cooking

peasants and BREAD WITH YEAST MOTHER - Adriano

With the same dough will be made the freselle Neapolitan

(due to time there will be a mixed fermentation)

autolysis

manual mixing technique

Pleated overlay

forming a strand or loaf

Forming freselle

Cooking

during the preparation covers the following topics:

- Work on the chemistry of dough

- stages of baking, kneading method

- gluten development

- function and significance of the episode and links gluten

- interaction of the ingredients on the dough and proper disposal

- function of pieghe di forza e sovrapposizione ed effetti sugli impasti

- Autolisi ed effetti

- Gestione ed utilizzo del lievito madre

- Utilizzo di farine commerciali e loro miscelazioni, mirate all’ottenimento dell’indice di forza (W) desiderato.

- Effetti sugli impasti di farine di diverso abburattamento (00 – 0 – 1 – 2 – integral)

Each participant will be done free of yeast and a small kit of flour used in the course , courtesy of the Molino Rossetto (00 W400 - W330 00 - 0 10% protein.

Each workstation will alternate two participants.

Each participant must bring your own apron.

For the sake of time, may be increased to cook some of the products prepared.

will be finished (and stuffing wet) only the products consumed locally.

PRICE total for the course of 2 days - € 130.00

Registrations will be closed to the achievement of 13 participants.

If you are interested in participating, or for more info, write to :

corsidicucinaepanificazione@gmail.com indicating object 'COURSE Milan 29/30 January'

or call us at 346 777 86 09

Shenae Grimes With Tragus Piercings

Corso TORINO 1 e 2 febbraio 2011

COURSE Turin Mirafiori Quarter) - February 2011 M.1 and M.2

Location: Kitchen Club

in via Fratelli Garrone 39/90

time courses: hours 16:30 to 22:30 (for both days of the course)

The end time of the course is only for reference. If the situation or personal skills, it would require, could be extended.

Programma:

Tecniche e gestione di impasti molli

BABA’ TRADIZIONALE - Adriano (ricetta inedita)

Dough machine

technique dough

function and effects of ingredients

insertion order of ingredients

test run of the dough and icing

docking and acquisition of technical of manual

cooking

inzuppatura and waterproofing

filling

(notice and bringing with them the need, who will have the opportunity to pack the minibabà limoncello, in jar)

BABA 'WITH autolysis - Adriano

autolysis

manual mixing technique

test of the veil

run

folds of force

forming

cooking

inzuppatura and waterproofing

filling

sweet fish brioche dough - Paoletta

manual mixing technique

test veil

run

folds of force

forming

cooking

inzuppatura

filling

Technology and management of natural yeast dough

yeast

refreshments

COMMON BREAD WITH YEAST MOTHER - Paoletta (recipe published)

Con lo stesso impasto verranno realizzate lumachelle orvietane o schiacciatine dolci toscane

( per esigenze di tempo verrà effettuata una fermentazione mista )

Autolisi

Tecnica di impasto manuale

Pieghe di sovrapposizione

Formatura a filone

Formatura lumachelle o schiacciatine

Cottura

PANE CAFONE E CON LIEVITO MADRE – Adriano

Con lo stesso impasto verranno realizzate le freselle napoletane

( for reasons of time there will be a mixed fermentation )

autolysis

manual mixing technique

Pleated overlay

Molding loaf or loaf

Forming freselle

Cooking

during the preparation covers the following topics:

- Work on the chemistry of dough

- fasi della panificazione, metodo di impastamento

- sviluppo del glutine

- funzione ed importanza dalla puntata e dei legami glutinici

- interazione degli ingredienti sugli impasti e loro corretta gestione

- funzione delle pieghe di forza e sovrapposizione ed effetti sugli impasti

Autolisi ed effetti

Gestione ed utilizzo del lievito madre.

Ad ogni partecipante verrà fatto omaggio di lievito madre e di un piccolo kit delle farine utilizzate al corso, gentilmente offerto dal Molino Rossetto (00 W400 – 00 W330 – 0 10% proteine.

Ad ogni postazione di lavoro si alterneranno due partecipanti .

Ogni partecipante dovrà portare con se il proprio grembiule.

Per esigenze di tempo, potrà essere portata a cottura una parte dei prodotti preparati.

Verranno rifiniti (bagna e farcia) solo i prodotti consumati sul posto.

PREZZO complessivo per il corso di 2 giorni - € 130,00

Le iscrizioni saranno chiuse al raggiungimento di 18 partecipanti.

If you are interested in participating , or for other info, write to:
corsidicucinaepanificazione@gmail.com with the subject ' Corso Torino'
or call us at 346 777 86 09.