ONLINE Q&A SESSION ON THE TOPIC OF BAKERY
During the live stream chef Smbat Tonoyan will answer all your questions about the viennoiserie, as well as equipment, ingredients, lamination, fillings, production stock and shelf life and storage of readymade viennoiserie
ONLINE Q&A SESSION ON THE TOPIC OF BAKERY
In the class in the zoom call format, we will discuss
Equipment
Consider the equipment that is necessary for a bakery
1
Ingredients
Which ingredients are better to use for working with viennoiserie and why
2
Lamination
How to achieve perfect layers. Main tips and secrets
3
Production stock
How to produce hundreds of items every day? How to organize your stock correctly
4
Working with filling
How to choose the right fillings for viennoiserie, features of working with fillings
5
Shelf life and storage
How to properly store the final product so that it remains suitable for longer
6
When?
You can be the first to send a question
Tuesday and Thursday
14:00 PM (London time)
Fill out your details below and send your on the next page.