PECTINASE AND NARINGINASE, two enzymes in restoration

Description

PECTINASE AND NARINGINASE, TWO ENZYMES IN
RESTORING

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)