Enclosed Blinds For Doors 19

Corso PADOVA 30 marzo 2011

P adova , Pontelongo March 30, c bear on a single day from the hours 10:00 to 20:30 on pizza pan and croissants

PRICE of the course, inclusive of breakfast * (at 14.30 approx.) - € 90.00

at the end of the day, around 21:00 you can enjoy all the preparations together!

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

corsidicucinaepanificazione@gmail.com with the subject ' COURSE Padova March 30 '

or call us at 346 777 86 09.

Registrations will be closed to the achievement of 18/20 participants.

Where: country residence, Agriturismo 'La Moline' near the Molino Rossetto

Program:

CROISSANT (final version) - Paoletta

With the same dough will be made to the danish pastries

- Manual Dough

- depending on the ingredients

- point of pulp and its function

- proper implementation and function of the "revolutions"

- forming croissants

- forming danish pastries

- finishing croissants and danish pastries by the participants (filling and polishing)

- cooking

PIZZA IN PAN - Adriano

- dough machine technology and manual

- function and effects ingredients

- insertion order of ingredients

- test run of the dough and icing

- function and proper performance of the folds and overlapping effects on dough

- preforming

- technical writing

- filling by the participants

- cooking

The firings will be carried out at the end of the course.

If the timing permitting, at the end of the day will cover the following topics:

- Work on the chemistry of dough

- stages of baking

- method of kneading

- gluten development

- function and importance of the stake and ties gluten

- interaction of the ingredients on the dough and proper disposal

- Management and use of the yeast.

- Use of commercial flours 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 made tribute yeast mother and a small kit of flour used in the course , courtesy of the Molino Rossetto

Ad ogni postazione di lavoro si alterneranno due partecipanti.

Ogni partecipante dovrà portare con se il proprio grembiule.

L'orario di fine corso è puramente indicativo. Se la situazione, o le abilità personali, lo dovessero richiedere, potrebbe essere protratto.

Alcune cotture saranno effettuate a fine corso.