COURSE ON PROTEASE ENZYME TECHNIQUES

Discover how to transform meat, fish, vegetables and stocks using protease enzymes. In this intensive course, you will learn how to work with Protease SOFT, ideal for achieving tender textures, and Protease UMAMI, a key tool for accelerating fermentation, enhancing flavour and achieving concentrated reductions.

A training day for chefs and pastry chefs who seek precision, efficiency and depth in their creations.

What will you learn?

🔹 Tenderising and marinating techniques with Protease SOFT

🔹 Quick preparation of garums, broths and ferments with Protease UMAMI

🔹 How to improve dough with enzymes (texture + flavour)

🔹 Applications in savoury and sweet cuisine

🔹 Applied theory: optimal conditions, safety and dosage