ENZYMES IN ACTION COURSE: PRACTICAL TECHNIQUES WITH PECTINASE, CELLULASE AND NARINGINASE

Description

ENZYMES IN ACTION COURSE: PRACTICAL TECHNIQUES WITH PECTINASE, CELLULASE AND NARINGINASE

What are enzymes and why are they key in the kitchen?

Enzymes are natural products that act by transforming ingredients in an efficient and sustainable way, modifying textures, flavours and opening up new possibilities in the culinary world.

In this course, we will explore three key enzymes:

• Pectinase: Ideal for softening fruits and vegetables, extracting juices and achieving crystalline clarified products.
• Cellulase: Perfect for breaking down vegetable fibres, improving textures and making the most of ingredients.
• Naringinase: An essential tool to eliminate bitter flavours, highlighting the natural nuances of fruits and vegetables.

These enzymes not only expand creative possibilities, but also contribute to a more sustainable cuisine by reducing waste and optimising the use of each ingredient.

Who is it for?

This course is designed for professionals and food enthusiasts who want to innovate:

• Cooks: Discover how to enhance textures and flavours in your dishes.
• Pastry chefs: Learn techniques to work with fruits and achieve more refined preparations.
• Bartenders: Apply enzymes to create unique drinks, with clarified juices and balanced flavours.
• Ice cream makers: Learn how to intensify fruit and vegetable flavours in your ice creams and sorbets.

What do you take away from the course?

• Essential theory: You will learn what enzymes are, how they work and their applications in modern cuisine.
• Real practice: You will elaborate recipes using these techniques, putting into action everything you have learnt.
• Sustainable approach: Learn how to optimise the use of ingredients, creating a more efficient and environmentally friendly kitchen.

Course details

• Modality: Classroom and practical
• Includes: Dossier, materials, ingredients, enzyme samples and coffee break.

Now is the time to take your creativity to the next level! Learn how to master enzymes and revolutionise your kitchen with modern, sustainable and flavourful techniques.

Book your place now and be a part of this innovative experience.___

📅 Date: Monday, 17 February.

🕘 Time: 9:00 AM – 4:00 PM

📍 Location: Gastrocultura Mediterránea, Princep Jordi, 2. 08014 Barcelona

💳 Price: 250,00 €.

👥 Limited capacity: Only 12 places available, guaranteeing personalised attention and a high quality training experience.

__

Registration:

only through the website www.toufood.com

For more information:

934239580 (from 09-13h)