In questo evento formativo gratuito, imparerai le tecniche essenziali di bilanciatura per creare ricette equilibrate e strutturate, fondamentali per ogni pasticciere. Mousse, ganache, creme a base di cioccolato, glasse e ganache alla frutta.

Creation of Easter themed subjects with the Master AMPI Maurizio Frau, also working on the optimization of production in the laboratory, novelties and with the use of modern and innovative moulds. You will learn the best techniques to assemble your subjects and work Irca chocolate.

Gelato

A theoretical/practical masterclass dedicated to understanding step by step how ingredients interact between of them. You can create the own recipe starting from raw materials and observing how to have different results. You will work on percentages, temperature and balance with the master Stefano Laghi.

Lievitati di Natale

Uniqueness and refinement will be the keywords of your New showcase of modern pastry, new colors, according to the latest trends together with unique pairings, are the things that you will learn in this course with the chef Davide Malizia.

Lievitati di Pasqua

The productive and rational praliné together with a one unique chef who will follow you step by step in combinations unique and productive.

Lievitati di Natale

Lievitati di Pasqua

Gelato

Scopri l'importanza dei KPI, acronimo di Key Performance Indicators (indicatori chiave di performance), che sono un insieme di misure quantificabili che un’azienda utilizza per valutare le sue prestazioni nel tempo. Impara strategie avanzate per aumentare la redditività del tuo business.

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