Increasing the shelf life of chocolate ganache for desserts and sweets without loss of taste and texture
16 June 2022 г.
15:00-18:00
The Amylco company invites you to visit master-class: «Increasing the shelf life of chocolate ganache for desserts and sweets without loss of taste and texture»
Master-class host:
Olga Peniosa is a chocolatier, confectioner, international confectionery consultant. She is an author of the book "Confectionery Showcase. Sales per Million", owner of the online educational project for confectioners @foxclab.ru, author and presenter of courses for confectioners.
Olna has an extensive experience in auditing the production of handicraft confectionery equipment, developing an assortment matrix, training programs for confectioners and chocolatiers. She develops technological maps of confectionery products.
AS A RESULT OF THE MASTER CLASS, YOU WILL KNOW:
- Why is chocolate ganache one of the most important semi-finished products in an artisan confectionery?
- What ingredients help to extend the shelf life of chocolate ganache?
- How to optimize chocolate ganache recipes properly?
- How to reduce the dosage of crystal sugar without reducing the quality of the ganache?
- How to increase the shelf life of ganache without losing its organoleptic properties?
Date: June 16, 2022
Time: 15: 00-18: 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!