CLASSIC PANETTONE AND FIBRE-RICH PANETTONETheory, technique and secretsTraining course
Corso di formazione panettone
Paolo Sarto docente

CLASSIC PANETTONE AND FIBRE-RICH PANETTONETheory, technique and secretsTraining course

The first reliable historical evidence of Panettone dates back to the late 16th century since when this incredible dessert, a symbol of Italian-ness, has come a long way. So far in fact that today it can be found on display in patisserie windows around the world, even outside of the Christmas season. 

This course will allow you to acquire the theoretical and technical skills necessary to make a consistently high-quality panettone. We will explore key aspects such as dough management, sourdough management, and the most appropriate flour for making Panettone. 

The course will demonstrate all the steps of the recipe, right up to the final tasting, for both classic panettone and fibre-rich panettone. The latter, made with GranEssere fibres and using a revolutionary method, represents a breakthrough in the market for highly leavened products.

The course teacher, Paolo Sarto, is a pastry chef who has made studying and methodological rigour his banner.

The course will take place over 2 days.

Write to us here for more info or call us on +39 0425 88616

Price 390.00 €

Out of stock

Details

Modality and duration

The course will be held in person (max. 10 participants) and will take place over two days.

Day 1 (from approximately 3:00 PM to 5:30 PM):

  • Making the first dough;
  • Theory and practice of sourdough management;
  • The technical characteristics of panettone flour;

Day 2 (from 2.00 pm to 6.00 pm approximately):

  • Making the second dough;
  • The manual skills and techniques of forming the dough;
  • The baking technique;
  • Determining the food cost.

Where

The Mulino Padano training lab – Viale Rimembranza, 45030 Ceneselli RO (see map)

Teacher

Paolo Sarto‘s professional career has been one of passion, perseverance, and method, characteristics that have made him a point of reference for many of his colleagues in the industry today.
Along with his high-level theoretical and practical expertise, he has significant managerial skills, which over the years have allowed him to introduce his products to an ever-widening audience. He is selflessly committed to sharing his knowledge with his collaborators, course participants, and all baking professionals, to whom he offers targeted consultations.

Required knowledge

A knowledge of the basic rules of dough and sourdough management is necessary.

What's included

Recipe book, handouts and notepad..