2nd level Course of modern cakes
The course has a brand-new training offer in line with the latest market trends. It provides techniques and ideas to expand the offer in your gelato parlour, taking inspiration from taste trends and enhancing the aesthetic presentation of modern pastries. From negative to positive temperatures, an overview of the new pastry trends.Sign up
FROM 9.00 AM TO 5:30 PM
MEC3 - OPTIMA S.P.A.
Via Gaggio 72, 47832 San Clemente Rimini, Italy
480 € + VAT
TO WHOM IS IT ADDRESSED
Cake Base: shortbread sablè, frangipane, biscuit joconde, pistachio sponge cake
Study of the ingredients and balancing of the semifreddo and mousse.
Difference between the various types of semifreddo.
The fillings: Namelaka, Pastry cream, Italian meringue, Cremoso, Ganache, Bavarian cream .
SUBSCRIBE TO THE COURSE
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