Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.

It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.

Professional Course Gluten Free

Courses list

Professional Course Gluten Free

DOLCE E SALATO
18-06-2019
09:00 17:00
Via Forche Caudine, 141 81024 Maddaloni (CE) – Italia
0823 436022
info@dolcesalatoscuola.com
0 €

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This course becomes necessary for those who want to make gluteen free products by receiving technical information on gluten-free flours, vegetable proteins extracted from legumes that can help increase the volume of the dough without formation of gluten mesh. Pastry products will be made such as: sponge cake, shortcrust pastry with oil, puffs, plum cake, cheese cake, filling cream like pastry; how breaded we will have: white bread with buckwheat flour and teff, for fresh pasta dough will be made for various shapes of pasta such as tagliatelle, gnocchi, ravioli and tortellini.