FOREFRONT TECHNIQUES IN THE WORLD OF PASTRY

27/06/2017

This was the title of the monographic course given by Óscar Albiñana from OILMOTION, in the GASMA academy of Castellón, last May of 2017.

In this practical-theoretical session, Óscar Albiñana, the "pastry chef" and Oilab technician in Oilmotion, gave an exhibition on how to use new ingredients, taking a tour of the main emulsifiers, thickeners, foams, gels, stabilizers , etc. ... And at the same time he taught the correct way of dosing, applications and the behavior of these ingredients both in cold and hot. Attenders enjoyed very much,  this tandem GASMA-OILMOTION.