The masterclass is a high-profile training course with limited number that allows you to acquire skills and high practical skills in the making of artisan Panettone using natural sourdough and evaluate the correct management of the dough with this sour mother.
The in-depth technical course aims to train who:
wishes to deepen his knowledge on the preparation of the king of leavened products and their management
wants to offer its customers products with ancient flavors.
N ° of participants: Min. 4 / Max 8
Location: AVPN - Via Capodimonte 19 / A - 80131 Naples
Uniform Supplied: 2 t-shirts - 1 trousers - 1 neckline - 1 aprons
Teacher:
Corrado Scaglione
Price:
€ 300,00 + Iva
Price for AVPN members:
€ 220,00 + Iva
Price for AVPN students:
€ 220,00 + Iva
Language assistant:
€ 150,00 + Iva
The cost does not include expenses for food and accommodation.
For information on accommodation inside AVPN Campus or in affiliated hotels and B&Bs, write to welcomecapodimonte@gmail.com
PROGRAM
1st DAY
h. 15.00 Welcome and presentation of the course
Preparation of the mother yeast
Making the first dough
Theory:
Yeasts and their management
Selection of flours
Selection of ingredients
h. 18.00 Closing of the day
2nd DAY
h. 9.00 2nd dough / Dividing / Weighing / Potting / Scarping
While waiting for the 6 hours of leavening, participants will have the opportunity to see other activities:
Freshening of the mother yeast
Remove the panettone
Cooking
Turning, tapping and cooling
Theory:
Product labeling and legislation
Food Cost and product development planning
h. 18.00 Closing of the day
3rd DAY
h.10.00 Delivery of certificates of participation final comparison
delivery of the artisan panettone
h. 12.00 Closing day
