04/03/2011
Confartigianato La Spezia offers a complete course for bakers duration of 100 hours starting Monday, March 14 , divided in theoretical lectures and practical lessons that are taught by professional bakers and bakery technologists.
The lectures will focus on microbiology, Cereal Chemistry, Chemistry of flour, flours of other grains, mixing techniques, fermentation techniques, natural leavening and refrigeration, baking, bread defects, nutritional value, packaging, storage, HACCP , legislation, etc..
The practical lessons will be taught in a real teaching laboratory, equipped with all types of equipment located in the laboratories of baking.
During the course, all participants will work in practice, to learn to achieve with various techniques of mixing and fermentation ordinary bread, homemade bread, bread flour, whole wheat bread, rustic bread, Tuscan bread, baguette, ciabatta, bread to the seven Grains, soy bread, rye bread, potato bread, olive bread, walnut bread, cheese bread, bread and butter, sandwiches, breadsticks, rosettes, Michetti, pies, pizzas, croissants, donuts, panettone, dove , puff pastry, sponge cake. pastry, cookies, etc. ...
For more information and registration, call the Training Office at the number 0187.286648-60 - Dr. Sara Bocchia - Or e-mail formazione@confartigianato.laspezia.it.
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