A Molino Casillo demo conducted by the bread specialist Salvatore Vullo, an expert in liquid culture yeast, or "father yeast". A journey exploring the world of Molino Casillo flours and the entire range dedicated to professionals, from the "Base" line to "Origine". The demo will include the preparation of various bakery products.
A Molino Casillo demo conducted by the bread specialist Salvatore Vullo, an expert in liquid culture yeast, or "father yeast". A journey exploring the world of Molino Casillo flours and the entire range dedicated to professionals, from the "Base" line to "Origine". The demo will include the preparation of various bakery products.
19 january
"A tavola con lo chef" - Via della Pineta Sacchetti, 263, Roma
BREADMAKING UNVEILED
il programma
- The raw material for bread: the product line for professionals.
- The full range for bread, from "Base" flours to the "Origine" line with wheat germ.
- The characteristics of "Origine" premium flours and wheat germ.
- Tests on the flours with the preparation of various bakery products.
- The raw material for bread: the product line for professionals.
- The full range for bread, from "Base" flours to the "Origine" line with wheat germ.
- The characteristics of "Origine" premium flours and wheat germ.
- Tests on the flours with the preparation of various bakery products.
dove e quando
"A tavola con lo chef" - Via della Pineta Sacchetti, 263, Roma
"A tavola con lo chef" - Via della Pineta Sacchetti, 263, Roma
19 january
19 january
PER PRENOTARSI E ISCRIVERSI
Scarica l’app e registrati per accedere alla sezione professional, dedicata ai professionisti dell’arte bianca. Quindi visita la sezione Eventi e Corsi e iscriviti.
demo
19 january
"A tavola con lo chef" - Via della Pineta Sacchetti, 263, Roma
BREADMAKING UNVEILED
A Molino Casillo demo conducted by the bread specialist Salvatore Vullo, an expert in liquid culture yeast, or "father yeast". A journey exploring the world of Molino Casillo flours and the entire range dedicated to professionals, from the "Base" line to "Origine". The demo will include the preparation of various bakery products.
A Molino Casillo demo conducted by the bread specialist Salvatore Vullo, an expert in liquid culture yeast, or "father yeast". A journey exploring the world of Molino Casillo flours and the entire range dedicated to professionals, from the "Base" line to "Origine". The demo will include the preparation of various bakery products.
il programma
- The raw material for bread: the product line for professionals.
- The full range for bread, from "Base" flours to the "Origine" line with wheat germ.
- The characteristics of "Origine" premium flours and wheat germ.
- Tests on the flours with the preparation of various bakery products.
- The raw material for bread: the product line for professionals.
- The full range for bread, from "Base" flours to the "Origine" line with wheat germ.
- The characteristics of "Origine" premium flours and wheat germ.
- Tests on the flours with the preparation of various bakery products.
dove e quando
"A tavola con lo chef" - Via della Pineta Sacchetti, 263, Roma
"A tavola con lo chef" - Via della Pineta Sacchetti, 263, Roma
19 january
19 january
PER PRENOTARSI E ISCRIVERSI
Scarica l’app e registrati per accedere alla sezione professional, dedicata ai professionisti dell’arte bianca. Quindi visita la sezione Eventi e Corsi e iscriviti.
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