{"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\/lt\/p\/dziovinimo-kursas-baze-isplestinis\/","title":{"rendered":"D\u017eiovinimo pagrind\u0173 ir i\u0161pl\u0117stinis kursas"},"content":{"rendered":"
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Po med\u017eiu pad\u0117kite BIOSEC. ATRASKITE \u010cIA<\/a> Kal\u0117din\u0117s akcijos!<\/b><\/div>\r\n<\/div>
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Juodojo penktadienio nuolaidos jau \u010dia! \u00a0 Spustel\u0117kite, kad j\u0173 nepraleistum\u0117te \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>
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Apra\u0161ymas Video kursas apie pagrindin\u012f d\u017eiovinim\u0105:<\/strong><\/p>\n

Ar d\u017eiovykl\u0119 \u012fjungiate tik tam, kad pagamintum\u0117te obuoli\u0173 ir gryb\u0173? Ar norite kuo geriau i\u0161naudoti d\u017eiovykl\u0119? \u0160iame kurse susipa\u017einsite su daugybe preparat\u0173, kuriuos galite gaminti d\u017eiovykle.
\nPirmiausia su\u017einosite, kaip veikia d\u017eiovykla (vertikali ir horizontali), kaip d\u017eiovinimas pakei\u010dia maist\u0105 ir kaip su juo elgtis, kad jis b\u016bt\u0173 kuo geriau i\u0161d\u017eiovintas: paruo\u0161imas ir apdorojimas, laikymas ir maisto sauga.
\nVir\u0117jas jums parodys pagrindinius gaminimo technikos etapus, parodys rezultatus, i\u0161analizuos silpn\u0105sias vietas, galimus nepageidaujamus rezultatus ir paai\u0161kins, kaip juos pagerinti. Jis pasidalins savo ilgamete d\u017eiovinimo patirtimi.<\/p>\n

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KURS\u0172 PROGRAMA:<\/strong><\/p>\n

    \n1. Vaisiai ir dar\u017eov\u0117s
    \nTra\u0161ku\u010diai arba grie\u017ein\u0117liai
    \n1.2. Dulk\u0117s
    \nVaisi\u0173 oda
    \n1.4. Visas arba pus\u0117
    \n2. Nekepti bulvi\u0173 tra\u0161ku\u010diai
    \n3. \u017duvis ir m\u0117sa
    \n4. Cukrus
    \nVaisi\u0173 cukrus
    \n4.2. Aromatizuotas cukrus
    \n4.3. Meringues
    \n4.4. Cukraus ank\u0161tys
    \n5. Pieno milteliai, konservuoti kukur\u016bzai ir alyvuogi\u0173 \u017eem\u0117
    \n6. Pusry\u010di\u0173 baton\u0117liai, krekeriai ir dribsniai
    \n7. Sodo s\u0117klos - raugo kamera - r\u016bkymo mediena
    \n8. Popierius\n<\/div>\n
    \n

    Apra\u0161ymas Video kursas apie pa\u017eang\u0173 d\u017eiovinim\u0105:<\/strong><\/p>\n

    Jei j\u016bs\u0173 d\u017eiovykl\u0117 visada \u012fjungta, i\u0161bandykite j\u0105. Pa\u017eengusi\u0173j\u0173 kursuose susipa\u017einsite su sud\u0117tingesniais preparatais.
    \nD\u017eiovykl\u0117 - tai kamera, kurioje temperat\u016bra yra daugiau ar ma\u017eiau pastovi ir kuri gali b\u016bti vertinga pagalbin\u0117 priemon\u0117 tam tikruose paruo\u0161imo procesuose, pakei\u010dianti kitus \u012frankius arba pagreitinanti tam tikrus etapus. \u0160efas Dalicandro i\u0161samiai paai\u0161kins \u0161i\u0173 patiekal\u0173 ruo\u0161imo b\u016bdus ir pagrindinius \u017eingsnius. Jis parodys rezultatus ir papasakos, kaip jis prad\u0117jo dirbti su kai kuriais preparatais, pasidalins savo ilgame\u010di\u0173 eksperiment\u0173 rezultatais.
    \nEksperimentavimas - tai rezultat\u0173 vertinimas, supratimas, kaip produktas transformuojamas ir i\u0161saugomas. Prie\u0161 baigiant proces\u0105 reikia atsi\u017evelgti \u012f daugyb\u0119 parametr\u0173. Negalima sustoti ties nepageidaujamais rezultatais, bet reikia \u017einoti, kaip juos analizuoti.
    \nReikia nepamir\u0161ti, kaip d\u017eiovykl\u0117 veikia maist\u0105, ir visada pasverti privalumus ir tr\u016bkumus. Negalime visko padaryti su eksikatoriumi. Visada turime nepamir\u0161ti, kam jis sukurtas.
    \nBus nedidel\u0117 papildoma staigmena!<\/p>\n

    \n

    KURS\u0172 PROGRAMA:<\/strong><\/p>\n

      \n1. Candying
      \n2. Makaronai
      \n3. D\u016bmimas
      \n4. Sausas \u0160lapias sausas sausas
      \n5. Sorbetas be prid\u0117tinio cukraus
      \n6. Ry\u017eiai
      \n7. Paruo\u0161ti patiekalai
      \n8. Porkbushi
      \n9. Sali
      \n10. I\u0161grynintas sviestas
      \n11. Infuzijos
      \n12. Gr\u016bdintas \u0161okoladas
      \n13. Juodieji \u010desnakai
      \n14. Juodosios kalk\u0117s
      \n15. Jogurtas
      \n16. Tirpi kava
      \n17. EXTRA: staigmena!\n<\/div>\n<\/div>\n

      Reklaminis pasi\u016blymas: VIDEO D\u017eiovinimo kursas BASIC + ADVANCED u\u017e 140,00 \u20ac vietoj 160,00 \u20ac - prieiga prie kurso 6 m\u0117n.\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=\"lt_LT\" \/>\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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