Panettone, colomba and sweet focaccia: new products that can broaden a pizzeria’s customer base. The course covers the theory and practice of mixing and baking with different flours.
A module is devoted to biscuits, tarts, sponge cakes and other cakes. This adds homemade desserts to the menu using existing equipment.
For professionals and owners of pizzerias and restaurants who want to develop their knowledge of traditional baking and small pastries.
What you will learn
Different doughs, production techniques and quality ingredients for traditional yeast-raised products and desserts.
Duration
16 hours over 2 days: 2 hours of theory and 14 hours of practice. Schedule: 09:00–17:00.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- Cereals and flour: sensory properties, proteins, gluten, starch and enzymes
- Yeast: morphology, metabolism, temperature and proofing curve
- Suitable flours for enriched yeast-raised specialities
- Mixes and semi-finished products in pastry
- Types of yeast, characteristics and functions
- Equipment and tools for panettone
- Introduction to biga
Practice
- Panettone doughs using different flours and mixes
- Working with dried sourdough starter
- Proofing, shaping and baking in different shapes
- Oven settings
- Panettone with biga and sourdough starter
- Baking different products in an electric oven
- Biscuits using different flours
- Shortcrust pastry for filled desserts
- Sponge cakes in different sizes
- Cakes in different moulds
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Enriched yeast-raised specialities and pastry. Please specify your preferred school and date.
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