Program:

Program of the course:

Day 1

1) Homemade pasta and pasta in the workshop: Durum wheat semolina and soft wheat flour.
2) Notes on pasta regulations in the workshop.
3) Minimum characteristics of the production structures (workshop/ shop, workshop/ wholesale).
4) The main raw materials: hints about the market.
5) Temperatures and production cycle: introduction to HACCP and flows.
6) Production: basic doughs for drawn and laminated pasta, drying.
7) Reference standards and regulations.

Day 2

1) Ancient grains: Russello, Tumminia, Perciasacchi, Biancolillo, Senatore Cappelli, Khorasan.
2) Colored and flavored pastas: coloring with fresh vegetables, flavoring with spices and alcohol.
3) Food Risk, Aw, Bacteria.
4) Production techniques in the kitchen: vacuum cooking, constant production.
5) Reference regulations, labeling.
6) Fresh and dry pasta: production notions and calculation examples.
7) Constancy in production and the impact of workforce.
8) Fresh potatoes, potato flakes, preparations.

Day 3

1) Baker's syndrome.
2) Food cost and more: constant production, bill of materials.
3) Example of transformation of recipe into numbers.
4) The business plan of a pasta factory.
5) Marketing applied to pasta: case history and creations.

Upon completion of the course attendees will receive a digital certificate of participation, and for the next 30 days, will be entitled to ask for the teacher's advice free of charge.

Costs: