GLUTEN FREE BREAD
PROFESSOR: fELIPE GONZALEZ
We design a strategy so you can think about your bread and customize it according to your desires and needs. Gluten-free and with real food. Delicious breads of great nutricio level. Using ancient techniques such as fermentation and modern styling as the design of pre–virtuous mixtures. Natural breads with few known ingredients.
PRACTICAL THEORETICAL CLASS
• Bread dissection
• How to determine the agents that promote structure, elasticity and gacification of the parts.
• Identification and selection of suitable inputs.
• Legumes: lentils, chickpeas
• We will see activated, fermentation and grinding of them.
• Formulation of recipes.
• Teff Mother Mass, Rice.
• Pre-fermented dry: Rice, Saracen.
• Proper use of yeast
• Bakery techniques: Kneading (according to the bread chosen), Formed, Greñado, Baking and Preservation of the pieces.
• Percentage of gluten-free baker
• Bread Field : Rice Loaf,Teff , Saracen
• Mold breads : lactal / activated seeds / multicereal
• Archaic breads, teff flat bread( Njera)
• Focaccia de Papines Andean
• Raw Study is not a gluten-free space, so we cannot guarantee the absence of cross-contamination.
FRIDAY 28 AND SATURDAY 29 FROM 19.00 TO 21.30 HOURS
THURSDAY 9 AND FRIDAY 10 FROM 19.00 TO 21.00 HOURS
$4500 worth for the 2 classes of 2.30 HOURS.
You don't have to bring anything. Includes materials, recipes and tasting.
To reserve your place it is necessary to make the payment of 40 ( $2000) of the value as a sign, this payment can be made from this page with Credit Card, Debit, Easy Payment or Rapipago through the collection platform Mercado Pago
FOR FULL PAYMENT IN CASH 15 DISCOUNT. TO BOOK WITH THIS MODALITY, PLEASE WRITE US TO [email protected] TO PASS THROUGH OUR STUDY. PLACES ARE BOOKED ONLY WITH SIGN OR TOTAL PAYMENT
If you are not in Argentina you can make the reservation with PAYPAL,
Book your spot online
or find out more!
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