Funny Rsvp Card Wording Wedding

Corso PALERMO, 16-17 aprile

Corso Palermo, 16-17 April

time courses:

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

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

If you are interested in participating , or for other info, write to:
corsidicucinaepanificazione@gmail.com with the subject ' COURSE Palermo April 16 to 17 '
or call us at 346 777 86 09.

LOCATION : Villa Montereale

in Palermo Course in Calatafimi, 1096

how to get

Mauritius provides single rooms to price of 45 €, double 65 €, 90 € triple, quadruple to 120 €.

You can contact him at tel. 091 6688066

Program:

Buffet 12.30 pm : (optional)

Costo a persona : 12 euro

Il buffet prevede: in preparazione...

Programma "Lievitati Pasquali":

techniques and management of complex leavened.

Given the characteristics of some bodies, the creation of: Dove - Easter cheese pizza - pizza Easter dessert, will be carried out only at a .

for the occasion will be made available three to four Kenwood mixers, which will alternate groups of 4-6 participants.

Some firings will be carried over beyond the end time

Colombo sourdough - Adrian or (recipe published)

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

Rinfresco del lievito madre

Primo e secondo impasto a macchina

Tecnica di impasto

Funzione ed effetti degli ingredienti

Order insert the ingredients

conduction test of the dough and icing

Day the following:

Pirlatura

Formatura

Glassatura

Cottura

of EASTER PIZZA DOLCE - Paoletta ( recipe unpublished)

Dough machine

order to insert the ingredients

conduction test of the dough and icing

Pirlatura

Forming

Cooking

of EASTER CHEESE PIZZA (a mixed fermentation) - Paoletta (recipe published)

Dough machine

order to insert the ingredients

conduction test of the dough and icing

Pirlatura

Forming

Cooking

casatiello NAPOLETANO - Adriano

manual mixing technique

Rolling

forming and filling

Cooking

during the preparation covers the following topics:

- Cenni sulla chimica degli impasti

- fasi della panificazione, metodo di impastamento

- sviluppo del glutine

- function and significance of the episode and links gluten

- interaction of the ingredients on the dough and proper disposal

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

- Gestione ed utilizzo del lievito madre

- Use of commercial flours and mixtures thereof, aimed at ' obtaining the index of power (W) you want.

- Effects on dough different sifting flour (00 - 0 - 1 - 2 - Full)

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

For manual processing, each workstation will alternate two participants.

Ogni partecipante dovrà portare con se il proprio grembiule.

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

Some firings will be carried over beyond the end time

PRICE total for the course of 2 days - € 135.00

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