MONDAY, 13th FEBRUARY 2017

• Introduction to texturizers: origin and scientific basis. What are they? and what they are used for?
• Gelling agents, thickeners and emulsifying agents.
• Culinary contents contrasted with scientific evidence.
• Traditional use of texturizers in avant-garde gastronomy: spheres, foams, air…

Teacher: Pere Castells.

• Date: 13th February, Monday.
• Time: 16:00-19:00 h.
• Price: 90,00€ + IVA.
• Where: Gastrocultura Mediterránea, in Príncep Jordi street, 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