Ho.Re.Ca- Theoretical and practical course on new gluten-free opportunities in the catering channel

The academy The World of Intolerances, thanks to the contribution of chef Marco Scaglione and a dietician specialized in food intolerances, offers a theoretical / practical course based on the concrete knowledge of gluten-free cooking in combination with the world of sweets and pastry. The meeting is dedicated to professionals who want to achieve excellence in the sector, staying up to date and informed, looking for new products that can be an alternative for those who suffer from intolerances and at the same time guarantee the same result.
Approaching the gluten-free world means being able to satisfy every kind of customer's need and to develop a growing awareness of the sphere of intolerances. The chef proposes a new approach to the art of confectionery, creating recipes with raw materials that agree with the gluten-free diet, without sacrificing taste.
Each student is given the dispensation with all the recipes covered by the course and the certificate of participation signed by the teaching chef.
Duration of the course: 8 hours (7 hours with the intervention of the chef Marco Scaglione and 1 hour with the presence of the dietician)
Topics addressed:
• The basics of Celiac disease
Nutritionist explains
Crusade Contamination
Evaluation of the regulations in force for cross contamination
Practical techniques for unifying the menus
Risk analysis for raw material storage

The chef Marco Scaglione explains


Allowed foods, prohibited and at risk
Detailed analysis of all the ingredients that can be used in the catering world
How to read a label with the new regulations in force
Gluten-free flours and their use in confectionery (analysis of grain sizes, organoleptic and physical chemical structure of the product, their applications)
The starches and their use in Gluten Free pastry
Cornstarch, rice starch, tapioca, potato starch, maranta starch, corn flour
carob
Thickeners, emulsifiers, stabilizers and gelling agents
Agar agar, carrageenan, sorbitol, glycerol, mannitol, pectin, animal gelatin, guar gum, rubber
arabica, hydroxypropylmethylcellulose
Yeast and leavening procedures using gluten-free products
Direct, indirect and semi-direct method
Biga, Poolish, Lievitino and sourdough, use in direct method of Saccharomyces
In the kitchen we will prepare gluten-free and lactose-free desserts
Sponge cake mounted at low temperature
Classic lactose-free shortcrust for cakes and biscuits
Puff pastry
Donuts and donuts
cream puffs
Program
9.00 am Arrival of participants, registration, small welcome coffee break
Classroom:
9.30 - 10.30: Nutritionist
10.30am - 1.00pm: Theory
1.00 pm Lunch break
14.00 hours Cooking: Practice
4.00 pm Coffee break
5.00 pm Questions, tasting and the usual photo.
Registration ends on 2 February 2019