MONDAY, 27th MARCH 2017

• Deepening into texturizers: a review of its origin and scientific basis; What they are? and what they are used for?
• Gelling agents, thickeners and emulsifying agents.
• Culinary contents contrasted with scientific knowledge.
• The latest uses of texturizers in gastronomy.
• Course aimed at professionals of the gastronomy with previous experience with texturizers or students who have completed the Introduction to Texturizers.

Teacher: Pere Castells.

• Date: 27th MARCH, MONDAY.
• Time: 16:00-19:00 h.
• Price: 90,00€ + IVA.
• Price for the participants in the Course of Introduction: 85,00 €.
• 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