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15-17 november | 2022

Masterclass 100% Vegan & gluten-free

2 days – 15 to 17 november 2022
English / Korean
Garuharu | Séoul

Work with vegan specifications in an innovative way: recipes without margarine and without vegetable cream replacers.

– Make recipes that are 100% freeze stable for using in a traditional pastry production.
– Diversify textures: crunch, sponge, cream, mousse, glaze.
– Learn to work with plant based proteins for whipping.
– Stabilise and intensify fruit mousse and coulis recipes while reducing amount of total sugar.
– Better understand the alternatives to gelatin.
– Discover the use of fiber in recipes.
– Work in natural colours (100% food colouring free)
– Plenty of theory to better understand what is happening in the recipes.

* photos non contractuelles

GARUHARU | Seoul

2 days

English / Korean

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