The usage of glucose syrup in baking on the example of a brioche dough

14 June 2022 г.

12:00-15:00

AMYLCO company invites you to visit master-class: "The usage of glucose syrup in baking on the example of a brioche dough"

Master-class host:

Elena Shramko is the Academy of Culinary Arts “Exclusive” founder, the author of books for professional confectioners, world champion in confectionery art, multiple gold medalist of Russian and international culinary competitions.

AS A RESULT OF THE MASTER CLASS, YOU WILL KNOW


  • Technology of using brioche dough as the basis for savory and sweet products in industrial and craftsman bakeries
  • Ways to optimize the production process when working with brioche dough
  • The advantages of using glucose syrup in the baking fillings preparation process
  • Methods and options for using fillings in brioche dough products

Date: June 14, 2022


Time: 12: 00-15:00


Location: Expocentre Fairgrounds, Pavilion 2.1, Master classes 21E10


The number of seats is limited

Registration for the Modern Bakery Moscow exhibition is required