Health and Allergen Trends in Pastry
This course explores the creation of recipes without gluten or other ingredients that are often restricted due to dietary needs and food allergies. You will learn what these trends mean in terms of health and why mastering these new techniques is so important. You'll discover key considerations and substitutions for a variety of applications: gluten-free, dairy-free, sugar-free and egg free. For each of these categories, you will be taught the main ingredients and specific techniques that are key to successfully balance taste and texture given different restrictions.
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
Chicago, IL 60654