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€90,75 +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 by “Gastrocultura Mediterránea”, 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.
– Introduction to the world of enzymes from a scientific and gastronomic point of view.
– Application of pectinase and naringinase enzymes in cooking, bakery and cocktail preparations.
– Demonstration of basic techniques.
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BY:The “Gastrocultura Mediterránea” Team
VENUE: “Gastrocultura Mediterránea”, C/Princep Jordi nº 2, 08014 BCN
DATE: Monday 12 June 2023
HOURS: 16:30 – 18:30 h
ATTENDANTS: seating limited to 12 persons
INCLUDES: Technical dossier + 1 product sample.
PRICE: 75,00 € + I.V.A.
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Registration:
Only through the website www.toufood.com
For more information:
934239580 (from 08-13 h)
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.