Bakery Introduction Course

/

170,00

Bakery Introduction Course

BAKERY INTRODUCTORY COURSE

Technical part:

  • EVERYTHING ABOUT CEREALS'WORLD 
  • FLOUR REDUCING
  • CHIMICAL COMPOSITION OF THE FLOUR
  • DOUGH AND PHYSICS OF THE DOUGH ( DIRECT, INDIRECT AND POOLISH ) 
Practical part:
  • BREADSTICKS
  • CIABATTA BREAD
  • FOCACCIA ( FLAT BREAD)
  • FILONE MULTICEREALE ( MULTICEREAL BREAD LIKE A BAGUETTE)
  • TRECCIA (BRAID SHAPE BREAD)
  • SCHIACCIATA ( FLAT AND CRUNCHY BREAD)
  • PANE TIPO ALTAMURA ( ALTAMURA BREAD)
  • TARALLI
  • Time of the course: from 2.30 p.m.  till 5.30 p.m.  during the first day while on second day from  9.30 am till 12.30 p.m.

 

: 170,00€
(207,40 € IVA incl.)

:

: 10 h

Location: ONLINE


Captcha field

+ =
Facebook Instagram Linkedin YouTube

Molini Pivetti S.p.A. | VAT Reg. No. 00055650386
Via Renazzo, 67 - 44045 Renazzo (Fe) - Tel. +39 051 900003 - Fax +39 051 909210 Powered by Antherica E-Commerce suite - Preferenze cookies

Privacy notice

We use cookies or similar technologies for technical purposes and for different purposes only with your prior and explicit consent as specified in cookie policy.

You can express your consent using the button "Consent all". Unless you select one of this options we will use essential functional cookies only