BREAD FOR RESTAURANTS

DEMONSTRATIVE COURSE WITH PRACTICAL INTERVENTS

Duration in hours: 24 hours (From 8:30 am to 1:30 pm and from 2.30 pm to 5:30 pm.)

What is included: lectures attendance, teaching material, lunches, breaks

Participants profile: The course is thought for everyone who wants to improve their skills in this important sector and remain up to date: Chefs, pastry-chefs, restaurant owners.

Purposes and Program:
Everyone knows that, nowadays, if a restaurant wants to stand out shall provide an excellent service to its customers, taking care of all the smallest details, from starters to desserts.
Besides a good wine, pairing all the dishes, there is another fundamental component to take into consideration: the bread, that with all its shapes and typologies, from the classic delicacy to breadsticks or crackers, shall always be a discrete component that matches every dish with taste but without covering their characteristics.

This course starts from the basis, for a correct working procedure, for then studying all the bread ingredients and understand how they have an effect on the dough.
During the course the teacher will explain all the techniques for restaurants’ bread, realizing several different kind of dough, including biga dough to beer yeast dough. All the steps are realized by using modern machinery, easily procurable in any kitchen, such as dough kneader. The bread typologies realized are several, from the most common to the most particular and innovative. Special breads and breadsticks, hand shaped and without using those typical bakery laboratories machines.