SPECIALIZZAZIONE GRANDI LIEVITATI – PANETTONE

Location: Aosta
Course bookable with payment due at a future date


Price: 690,00€ + IVA

You will be contacted by the Administration Office to confirm your course registration

The world of large leavened products is increasingly approaching pizzerias that need to expand their clientele with new products beyond their own pizza.

In this course, we will cover the theory and practice necessary to prepare some iconic leavened products such as panettone, colomba, and sweet focaccia. Techniques for mixing and baking will be explained to achieve a light and tasty large leavened product in a pizzeria with different types of flour, to offer customers a quality, personalized, and exclusive product.

Part of the course will be dedicated to small pastry making, including the creation of products ideal for any pizzeria such as cookies, shortcrust pastry (tarts), sponge cake, and plumcake, which will allow for an expansion of the menu with homemade products. This will enhance the venue by completing the gastronomic offer and making use of existing equipment without additional investments.

The course is aimed at professionals and owners of pizzerias and restaurants who want to deepen their understanding of the theory and practice necessary to make panettone, colomba, and sweet focaccia in their own pizzeria, and to acquire skills in the world of small pastry making like cookies, shortcrust pastry, sponge cake, and plumcake.



What You Will Learn


A thorough level of knowledge and preparation on the different types of dough, production techniques, and high-quality raw materials necessary for making traditional large leavened products, as well as a focus on small pastry to complement the gastronomic offerings of your venue.



Duration


16 hours spread over 2 days: 2 hours of theoretical lessons and 14 hours of practical lessons.

From 9:00 AM to 5:00 PM



Language


Italian

Course program

Theory

2 Hours



  • Cereals, flour: organoleptic characteristics, proteins, gluten, starch, enzymes


  • Yeast: morphology, metabolism in the absence and presence of oxygen, production, its role in the dough, yeast action in relation to temperatures, the leavening curve, and different types of yeast


  • The most suitable flours for preparing large leavened products in pizzerias


  • Mixes or semi-finished products: what they are and how they simplify processing in the world of pastry


  • The action of yeast in dough. The different types of commercial yeast, characteristics, and functionalities


  • Description of equipment and tools necessary for making panettone


  • Description of the biga preferment



Practice

14 Hours



  • Making panettone doughs with different types of flours and blends


  • Working with dried sourdough starter


  • Leavening, shaping, and baking in various forms


  • Oven calibration for baking


  • Panettone dough using biga


  • Panettone dough using sourdough


  • Baking different types of products in an electric oven


  • Production and management of biscuits with different flours


  • Making shortcrust pastry for filled dry products


  • Making sponge cake for producing cakes in various formats


  • Producing plumcakes in different sizes



Dettagli


Instructors and teachers

Ivo Corsini

Book now

Price: 690,00€ + IVA

You will be contacted by the Administration Office to confirm your course registration

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