2nd level Course of modern cakes
Pastry Trends
THE COURSE HAS RENEWED TRAINING OFFERINGS IN LINE WITH THE LATEST MARKET TRENDS. IS AIMED AT PROVIDING ADVANCED TECHNIQUES AND INNOVATIVE IDEAS TO EXPAND THE OFFERINGS OF ONE'S ICE CREAM SHOP, INSPIRED BY TASTE TRENDS AND ENHANCING THE AESTHETIC PRESENTATION OF MODERN PASTRY. FROM NEGATIVE TO POSITIVE, AN OVERVIEW OF NEW TRENDS IN PASTRY MAKING
Sign upDuration:
4 DAYS
FROM 9.00 AM TO 5:30 PM
Location:
MEC3 - OPTIMA S.P.A.
Via Gaggio 72, 47832 San Clemente Rimini, Italy
Price:
480 € + VAT
Language:
Italian
Upcoming dates
Book the date of the course you wish to attend.
TO WHOM IS IT ADDRESSED
Advanced pastry course for professional pastry and ice cream makers, experts in the world of cakes in ice cream parlors.
Content
Study of the ingredients and balancing of the semifreddo and mousse
Difference between the various types of semifreddo
Cake Base: frangipane, mug cake, soft cake, daquoise
The masses: mousse, parfait, custard, cremoso, bavarese
Fruit Gelèe Inserts
The Glazes
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