The classroom in attendance will be dedicated to pastry dough and provides for the realization of all the recipes proposed in the three hours of live course, gluten-free, lactose-free.
Alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The themes of the course:

methods of spreading and leavening, with particular attention to the world of static and ventilated cooking
Kneading and kneading machines
Seasonings and toppings
Classic and ventilated oven cooking
Gluten free cooking course structure:

the course is structured in practical and theoretical phases, specifically:

introduction to naturally gluten-free raw materials
nature and characteristics of the ingredients present in the mixes
functions of gluten-free raw materials and reaction inside the dough
kneading method and correct sequence of ingredients in the preparation of recipes
examination and study of each individual mode of rest and/or proofing
study of cooking choices suitable for individual preparations
method of storage and/or regeneration of the product