{"id":165913,"date":"2022-10-05T10:36:00","date_gmt":"2022-10-05T08:36:00","guid":{"rendered":"https:\/\/www.tauroessiccatori.com\/?post_type=product&p=165913\/"},"modified":"2023-04-17T17:26:46","modified_gmt":"2023-04-17T15:26:46","slug":"corso-di-essiccazione-base-avanzato","status":"publish","type":"product","link":"https:\/\/stor51.tauroessiccatori.com\/fr\/p\/cours-de-sechage-base-avance\/","title":{"rendered":"Cours de s\u00e9chage de base + avanc\u00e9"},"content":{"rendered":"
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Placez un BIOSEC sous l'arbre. D\u00c9COUVRIR ICI<\/a> Promotions de No\u00ebl !<\/b><\/div>\r\n<\/div>
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Les r\u00e9ductions du vendredi noir sont l\u00e0 ! \u00a0 Cliquez pour ne pas les manquer \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>
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Description Cours vid\u00e9o sur le s\u00e9chage de base :<\/strong><\/p>\n

Vous n'allumez votre s\u00e8che-linge que pour faire des pommes et des champignons ? Avez-vous envie de faire le meilleur usage de votre s\u00e8che-linge ? Ce cours vous permettra de d\u00e9couvrir les nombreuses pr\u00e9parations que vous pouvez r\u00e9aliser avec le s\u00e9choir.
\nTout d'abord, vous comprendrez le fonctionnement d\u00e9taill\u00e9 d'un s\u00e9choir (vertical et horizontal), comment le s\u00e9chage transforme les aliments et comment il faut les traiter pour les s\u00e9cher au mieux : pr\u00e9paration et transformation, stockage et s\u00e9curit\u00e9 alimentaire.
\nLe chef vous guidera \u00e0 travers les \u00e9tapes de base des techniques de pr\u00e9paration, en vous montrant les r\u00e9sultats, en analysant les points faibles, les \u00e9ventuels r\u00e9sultats ind\u00e9sirables et la mani\u00e8re de s'am\u00e9liorer. Il partagera avec vous sa longue exp\u00e9rience de s\u00e9cheur.<\/p>\n

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PROGRAMME DE COURS :<\/strong><\/p>\n

    \n1. Fruits et l\u00e9gumes
    \nChips ou tranches
    \n1.2. Poussi\u00e8re
    \nCuir de fruits
    \n1.4. Entier ou demi
    \n2. Chips de pommes de terre non frites
    \n3. Poisson et viande
    \n4. Sucre
    \nSucre de fruit
    \n4.2. sucres aromatis\u00e9s
    \n4.3. Meringues
    \n4.4. Doses de sucre
    \n5. Lait en poudre, ma\u00efs en conserve et terres d'olive
    \n6. Barres de petit-d\u00e9jeuner, crackers et c\u00e9r\u00e9ales
    \n7. graines de jardin - chambre de levain - bois de fumage
    \n8. Papier\n<\/div>\n
    \n

    Description Cours vid\u00e9o sur le s\u00e9chage avanc\u00e9 :<\/strong><\/p>\n

    Si votre s\u00e8che-linge est toujours allum\u00e9, mettez-le \u00e0 l'\u00e9preuve. Le cours avanc\u00e9 vous initiera \u00e0 des pr\u00e9parations plus complexes.
    \nLe s\u00e9choir est une chambre \u00e0 temp\u00e9rature plus ou moins constante et peut \u00eatre une aide pr\u00e9cieuse dans certains processus de pr\u00e9paration, en rempla\u00e7ant d'autres outils ou en acc\u00e9l\u00e9rant certaines \u00e9tapes. Le chef Dalicandro expliquera en d\u00e9tail les techniques de ces pr\u00e9parations avec les \u00e9tapes de base. Il vous montrera les r\u00e9sultats et vous racontera comment il en est venu \u00e0 travailler sur certaines pr\u00e9parations, partageant avec vous les r\u00e9sultats de ses exp\u00e9riences au fil des ans.
    \nExp\u00e9rimenter signifie \u00e9valuer les r\u00e9sultats, comprendre comment le produit est transform\u00e9 et conserv\u00e9. Il existe de nombreux param\u00e8tres \u00e0 prendre en compte avant de conclure un processus. Il ne faut pas se laisser arr\u00eater par des r\u00e9sultats non d\u00e9sir\u00e9s, mais savoir les analyser.
    \nIl faut garder \u00e0 l'esprit la fa\u00e7on dont le s\u00e9choir agit sur les aliments et toujours peser le pour et le contre. On ne peut pas tout faire avec le dessiccateur. Nous devons toujours garder \u00e0 l'esprit ce pour quoi il est fait.
    \nIl y aura une petite surprise suppl\u00e9mentaire !<\/p>\n

    \n

    PROGRAMME DE COURS :<\/strong><\/p>\n

      \n1. Bonbons
      \n2. P\u00e2tes
      \n3. Soufflerie
      \n4. Sec Humide Humide Sec
      \n5. Sorbet sans sucre ajout\u00e9
      \n6. Riz
      \n7. Plats cuisin\u00e9s
      \n8. Porkbushi
      \n9. Sali
      \n10. Beurre clarifi\u00e9
      \n11. Infusions
      \n12. Chocolat temp\u00e9r\u00e9
      \n13. Ail noir
      \n14. Chaux noire
      \n15. Yoghourt
      \n16. Caf\u00e9 soluble
      \n17. EXTRA : surprise !\n<\/div>\n<\/div>\n

      Offre promotionnelle : COURS VIDEO SECHAGE BASIQUE + AVANCE \u00e0 140.00 \u20ac au lieu de 160.00 \u20ac - acc\u00e8s au cours pendant 6 mois\u00a0<\/strong>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Metti un BIOSEC sotto l’Albero. SCOPRI QUI le promozioni di Natale! Gli sconti Black Friday sono qui! \u00a0 Clicca\u00a0per\u00a0non perderli \u2192 Descrizione Video Corso di ESSICCAZIONE BASE: Accendi l\u2019essiccatore solo per fare mele e funghi? Hai voglia di utilizzare al meglio il tuo essiccatore? Questo corso ti far\u00e0 scoprire le moltissime preparazioni che \u00e8 possibile […]<\/p>","protected":false},"featured_media":167900,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"product_cat":[196],"product_tag":[],"class_list":["post-165913","product","type-product","status-publish","has-post-thumbnail","hentry","product_cat-libri"],"acf":[],"yoast_head":"\nCorso di Essiccazione Base + Avanzato - Tauro Essiccatori<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Corso di Essiccazione Base + Avanzato - Tauro Essiccatori\" \/>\n<meta property=\"og:description\" content=\"Metti un BIOSEC sotto l'Albero. SCOPRI QUI le promozioni di Natale! Gli sconti Black Friday sono qui! \u00a0 Clicca\u00a0per\u00a0non perderli \u2192 Descrizione Video Corso di ESSICCAZIONE BASE: Accendi l\u2019essiccatore solo per fare mele e funghi? Hai voglia di utilizzare al meglio il tuo essiccatore? 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