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  • Home
  • What is Gastrocultura?
  • Services
    • R+D
    • Business Liaison
    • Gastronomic Sustainability
  • Academia
    • Training and Consulting
    • Courses, Tours & Activities
    • Gastronomic Library
  • Lyöfeelings
  • Töufood
  • Catalogue
    • Products, equipment and machinery distribution
    • Our shop
  • Contact
13Sep

Presentation workshop of “Töufood”; a new line of texturizers and ingredients.

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  • alta gastronomía, toufood, toufood, toufood
MONDAY, 2nd OCTOBER 2017
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18May

Inulin and Kuzu: scientific basis and culinary applications

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  • deportistas, deportistas, dietas especiales, dietas especiales, dietas especiales, disfagia, disfagia, geriatría, Inülin, Inülin Waxy, inulinas, kuzu
MONDAY, 29th MAY 2017
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20Mar

The Secrets of Confitures: science, tecniques and innovative recipes for chefs and bartenders

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MONDAY, 8th MAY 2017 – 16:00 a 19:00 h.
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12Mar

Xanthan: scientific basis and culinary applications

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  • texturizantes, texturizantes, xantana, Xänthan, Xänthan Instant
MONDAY, 12th JUNE 2017
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10Jan

New methodology to apply the salt in the kitchen

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MONDAY, 3rd APRIL 2017
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10Jan

Flours and Starches

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MONDAY, 13th MARCH 2017
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10Jan

Basic Course of Dehydration and Liofilization

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MONDAY, 20th MARCH 2017
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10Jan

Introductory Course to texturizers

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MONDAY, 13th FEBRUARY 2017
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10Jan

Kombucha and new fermented products

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MONDAY, 6th FEBRUARY 2017
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10Jan

Workshop Presentation Of “TÖUFOOD”, A New Line Of Texturizers

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MONDAY, 30th JANUARY 2017
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