BALANCING AS A METHOD: UNDERSTANDING, CREATING, OPTIMIZING PASTRY
Pastry Arena - Hall B5
A "technical" focus dedicated to the method of balancing in pastry. Starting from the function of ingredients, in her volumes with Italian Gourmet, Rita Busalacchi shows how to understand the dynamics of structure and consistency, design the bases of preparations according to their final use, and thus optimize production in the laboratory. Her approach is practical and simple yet rigorous and replicable, designed for those who want to improve precision, stability, and final result.
Organized by: ITALIAN GOURMET
17 gennaio
, 13:45 - 14:30
Language
italiano
Category
pastry
Type
Talks
Speaker
Antonella Provetti
Head of Editorial Books at Italian Gourmet
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