Antico Molino Rosso is organizing a 4-hour classroom course with an expert pastry chef at its Pro training room.
Program: Panettone with organic Aida 3.3 type 1 flour, stone-ground with all the germ
or with organic 00 flour. You can use either fresh sourdough starter or other yeasts, such as dried yeast or brewer's yeast.
The course lasts 4 hours.
Where not specified, it will be held on 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.
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