Flours and Starches

Flours and Starches

  • Posted by admin
  • On January 10, 2017

MONDAY, 13th MARCH 2017

  • Origin and scientific base of these two big product families: what are they? and how are each one of them used in gastronomy?
  • Culinary contents contrasted with scientific knowledge.
  • Innovative uses of flours and starches in gastronomy.

Teachers: Pere Castells y Pere Planagumà.

 

  • Date: 13 March, Monday.
  • Time: 16:00-19:00 h.
  • Price: 90,00€ + IVA.
  • Where: Gastrocultura Mediterránea, C/ Príncep Jordi, 1 – 5, Barcelona 08014.
  • Course Manual & Attendance Diploma.
  • Class Size: Max. 12 PAX.

 

If you are interested on this course, please contact us.

934.23.95.80 | info@gastroculturamediterranea.com