Two very common texturisers in kitchens: THICKENERS AND EMULSIFIERS

Description

TWO TEXTURISERS THAT ARE VERY COMMON IN KITCHENS: THE
THICKENERS AND EMULSIFIERS

Thickeners and emulsifiers allow us to modify the consistency and stability of liquids and other ingredients to give different textures to our dishes, desserts and even cocktails.

Each of the products in these large families has its own particularities and derived techniques, ranging from creams and sauces to foams and airs.

We will discuss each of these products, the difference between them, explaining a simple technical basis and detailing the basic and advanced techniques associated with each product.

With all these contents, the capacity to enrich the creativity of cooks, pastry chefs or bartenders will be increased immediately.

Technical basis on these families.

Differentiation between products: uses, applications and techniques.

Demonstration with the latest ingredients: inulins, fibres, technical starches and many others.

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BY:The “Gastrocultura Mediterránea” Team

VENUE: “Gastrocultura Mediterránea”, C/Princep Jordi nº 2, 08014 BCN

DAY: Monday 18 September 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)