This course will extend the knowledge of Puff and Danish pastry, like apple turnovers, vol-au-vent, sultanta croissant and maple-pecan danish. The attendee wil learn to understand the product matrixes and interactions and try to bring this into practice. Participants are expect to have some experience in baking and process handling.
People in production or development/ applications in mid to senior level functions related to bakery industry. The course is limited to a maximum of 8 people
€ 1.750,-- per person, this includes the costs for the course, practice materials, lunch on all course related days.
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