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It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
The online classroom will be dedicated to the delicacies of dry pastry with all the recipes proposed in the three hours of live course, gluten-free, lactose-free and vegan.
Alternating with practice, theoretical notions in which the Chef explains how the ingredients interact, dough and cooking methods.
The themes of the course:
Kneading and kneading machines
Seasonings and toppings
Classic and ventilated oven cooking
The recipes of the course:
Coockies with chocolate
Cantucci with almonds and pine nuts
Gluten free cooking course objectives:
conscious approach to gluten-free raw materials to be used in preparations
learn a method of working the dough that ensures the results in expectations
know, also through the questions to be asked to the teacher, the secrets and the methods of managing the dough
analysis of the various processing processes for the production of gluten-free products
understand which are the best solutions for each product in the stages of dough, baking and storage.
Gluten free cooking course structure:
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
Method of kneading:
with mixers/planetary machines
Method of cooking:
Gluten free cooking course recipients:
The cooking course dedicated to pastry is intended for amateurs and professionals on any level of experience, who want to enrich the knowledge of gluten-free recipes both in the home and in the professional field.
For the offering divides the various