Basic + Advanced Drying Course

COURSE PROGRAMME:

1. Fruit and vegetables
Chips or Slices
1.2. Dust
Fruit leather
1.4. Whole or half
2. Non-fried potato chips
3. Fish and meat
4. Sugar
Fruit sugar
4.2. Flavoured sugars
4.3. Meringues
4.4. Sugar pods
5. Milk powder, canned corn and olive lands
6. Breakfast bars, crackers and cereals
7. Garden seeds - leavening chamber - smoking wood
8. Paper

Description Video course on ADVANCED DRYING:

If your dryer is always on, put it to the test. The advanced course will introduce you to more complex preparations.
The dryer is a chamber with a more or less constant temperature and can be a valuable aid in certain preparation processes, replacing other tools or speeding up certain steps. Chef Dalicandro will explain in detail the techniques of these preparations with the basic steps. He will show the results, and tell you how he came to work on some preparations, sharing with you the results of his experiments over the years.
Experimenting means evaluating the results, understanding how the product is transformed and preserved. There are many parameters to take into account before a process is concluded. One must not be stopped by unwanted results, but know how to analyse them.
One must keep in mind how the dryer acts on food and always weigh up the pros and cons. We cannot do everything with the desiccator. We must always keep in mind what it is made for.
There will be a little surprise extra!