Flour no-flour in the kitchen

9:30 am to 3:30 pm
(Pordenone, Italy)

Enriching foods has become a need, as well as a widespread trend.
The alternative flours can renew your menu, ancient ingredients to offer to your customers good and healthy dishes, with multicultural flavors.
Discover the versatility (and low cost) of wholemeal flour of chickpeas, barley, oats, corn, chestnuts, quinoa and others.

Designed for: restaurants, hotels, bars quick service restaurants.
Equipment in use: air-o-steam Touchline combi ovens, air-o-chill blast chiller, cutter mixer TRK, planetary mixers, Bermixer PRO
Tutor: Chef M. Zedelmeier and C. Petracco (Electrolux Chef Academy)