VEGETABLE PROTEINS, the plant-based alternative for bakery products

Description

VEGETABLE PROTEINS, THE VEGETABLE ALTERNATIVE FOR
PASTRIES

There is more and more interest in plant-based alternatives in baking, either because of the growing demand for vegan products, allergen issues or simply because we want another type of flavour in our desserts without affecting their texture or result.

After many tests carried out by the Gastrocultura Mediterránea team, a range of vegetable proteins has been developed that will allow us to replace ingredients such as egg, milk or cream in pastry preparations.

In this course you will learn the functional differences between each one and you will be able to prepare fantastic desserts and preparations using only vegetable ingredients.

– Development and explanation of the different VEGETABLE proteins.

– Creation of recipes substituting ingredients of animal origin in confectionery.

– Tasting of products made from vegetable proteins.

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BY:The “Gastrocultura Mediterránea” Team

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

DAY: Monday 3 July 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)