
[fusion_builder_container hundred_percent=”no” hundred_percent_height=”no” hundred_percent_height_scroll=”no” hundred_percent_height_center_content=”yes” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” status=”published” publish_date=”2019-10-31 10:47:44″ class=”hidden” id=”” background_color=”” background_image=”” s2id_autogen25=”” s2id_autogen25_search=”” background_position=”center center” s2id_autogen26=”” s2id_autogen26_search=”” background_repeat=”no-repeat” fade=”no” s2id_autogen27=”” s2id_autogen27_search=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_2″ layout=”1_1″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_image_id=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” border_radius=”” box_shadow=”no” dimension_box_shadow=”” box_shadow_blur=”0″ box_shadow_spread=”0″ box_shadow_color=”” box_shadow_style=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_text columns=”” column_min_width=”” column_spacing=”” s2id_autogen22=”” s2id_autogen22_search=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=””]
La Masterclass per pane da ristorazione organizzata dalla Scuola Bianca si rivolge a professionisti del settore che desiderano approfondire nuove tecniche di impasto e scoprire nuove proposte di pani speciali da offrire ai propri clienti: pane agli infusi, pane al curry, pane cacio e pepe, pane alla birra.
Giovanni Gandino esperto lievitista a livello internazionale, panificatore, tra i massimi esperti italiani dell’Arte Bianca, insegnante di panificazione, di pasticceria, pasta e pizza presso le più prestigiose scuole di cucina in Italia.
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Durata corso
Il corso consiste in 16 ore.
Titoli rilasciati
Al termine del corso si terrà un test pratico e teorico con conseguente consegna di attestato di partecipazione.
Modalità di adesione: la partecipazione al corso è a numero chiuso. Per richiedere maggiori informazioni sul corso o per effettuare la preiscrizione puoi visitare la pagina iscriviti del menù.
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