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€108,90 +VAT
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After explaining the theory behind enzymes and their interest for the gastronomic world, we will focus on Pectinäse and Naringinäse enzymes, versatile and easy-to-use products that are becoming increasingly popular with chefs, pastry chefs and bartenders.
Thanks to the research work carried out jointly by “Gastrocultura Mediterránea” and “I+Desserts”, in this course you will learn how to implement enzymes in your work and production processes, discovering new techniques, elaborations and possibilities, both creatively and efficiently.
These enzymes allow us to transform fruits and vegetables, softening them, obtaining juices and clarified and even eliminating bitter flavours.
Theoretical-demonstrative course where the main techniques with each product will be shown.
BY: Gastrocultura Mediterránea team.
PLACE: Gastrocultura Mediterránea, C/Princep Jordi nº 2, 08014 BCN
DAY: Monday 12 February 2024
TIME: 16:00 – 18:00
ATTENDANTS: Capacity limited to 12 people.
INCLUDES: Technical dossier + Recipe booklet + SAMPLES
PRICE: 90 € + I.V.A.
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Registration:
only via the website www.toufood.com
For more information:
934239580 (from 09-13h)
TÖUFOOD is a complete line of products of exceptional quality, developed by GASTROCULTURA MEDITERRÁNEA SL, which allows the most well-known techniques of modern cuisine to be put into practice. Innovative recipes can be easily realised, bringing excitement and surprise to dishes, offering a stimulating and memorable culinary experience.
