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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
Space in the classroom is limited in order to devote full attention to each and every student
The theory is hinged on organic farming, the characteristics of the wheat and flour and the techniques for their use
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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