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

Increasingly, the world of large leavened goods is approaching pizzerias that need to expand their clientele with new products in addition to their pizza.

In this course we will cover theory and practice necessary to prepare some iconic leavened goods such as panettone, colomba and sweet focaccia. Kneading and baking techniques will be explained to obtain a great light and tasty leavened dough to be made in pizzerias with different types of flour, in order to be able to offer their customers a quality, personalized and exclusive product.

A part of the course will be dedicated to small pastries with the creation of some products ideal for one’s pizzeria such as cookies, shortcrust pastry (tarts), sponge cake and plumcakes, which will allow one to increase one’s menu with home-made products. This will enhance one’s establishment by completing the gastronomic offerings and taking advantage of the equipment provided without additional investment.

The course is aimed atprofessionals and owners of pizzerias and restaurants who want to learn more about the theory and practice needed to make panettone, colomba, and sweet focaccia in their pizzeria and gain skills in the world of small pastries such as cookies, shortbread, sponge cake, and plumcakes.

What you will learn

An in-depth level of knowledge and preparation on the different types of dough, production techniques, high quality raw materials necessary for the creation of the great traditional leavened goods, as well as a focus on small pastries to complement the gastronomic offerings of their premises.

Duration

16 hours divided into 2 days: 2 hours theory class and 14 hours practical class.

9 a.m. to 5 p.m.

Language

Italian

Course Schedule.

Theory

2 hours

  • Cereals, flour: organoleptic characteristics, protein, gluten, starch, enzymes
  • Yeast: morphology, metabolism in the absence and presence of oxygen, production, its role in dough, yeast action in relation to temperatures, the leavening curve and different types of yeast
  • The most suitable flours for preparing large leavened goods in pizzerias
  • Mixtures or semi-finished products: what they are and how they simplify processing in the baking world
  • The action of yeast in dough. The different types of yeast on the market, characteristics and functionality
  • Description of the equipment and small parts needed to make the panettone
  • Description of biga preferment

Practice

14 hours

  • Making panettone doughs with different types of flours and blends
  • Processing with dried sourdough starter
  • Leavening, forming and baking in the various forms
  • Calibration of the kiln for firing
  • Dough for panettone with biga
  • Dough for panettone with sourdough
  • Cooking different types of products in electric oven
  • Production and management of cookies with different flours
  • Making shortcrust pastry for stuffed dry goods
  • Making sponge cake for the production of cakes in different formats
  • Production of the plumcake in different sizes

Dettagli


Instructors and lecturers

Ivo Corsini

Book now

Price: 690,00€ + IVA

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

You might also be interested in