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Antico Molino Rosso organises “Master courses” on white art and dark art, with the aim of raising awareness worldwide of what ORGANIC truly means when applied to white and wholemeal baking.
We will only use dried starter dough made from dried yeast starters for our raising agent; we will not, therefore, use saccharomyces cerevisiae yeast or fresh sourdough.
The course lasts for 8 hours: from 9:00 a.m. to 5:00 p.m. If not otherwise specified, it will be held over a single day
La disponibilità in aula è limitata per poter dedicare ad ogni studente la massima attenzione richiesta
La teoria verterà sull’agricoltura biologica, sulle caratteristiche del grano, della farina e tecniche di utilizzo
Antico Molino Rosso organises “Master courses” on white art and dark art, with the aim of raising awareness worldwide of what ORGANIC truly means when applied to white and wholemeal baking.
Copyright © 2001 - 2019 Antico Molino srl unipersonale - All rights reserved
P.IVA / C.F. IT02530440235 - Capitale Sociale €50.000,00 i.v. - Iscrizione al Registro delle Imprese di VR al num. 02530440235
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