The first masterclass by Omar Busi, the renowned pastry chef who has just joined the Molino Casillo family.
He kicks off with "Frittologia": from fried confectionery products for special occasions (sfrappole, tortelloni with custard and chocolate, zeppole, fried choux buns and castagnole) to everyday fried sweets (donuts, bomboloni, iced donuts), as well as savoury fried goods (gnocchini and panzerotti), plus new inventions like the exclusive Croiborn by Omar Busi. Irresistible products that are perfect any time of day, all year round.
He kicks off with "Frittologia": from fried confectionery products for special occasions (sfrappole, tortelloni with custard and chocolate, zeppole, fried choux buns and castagnole) to everyday fried sweets (donuts, bomboloni, iced donuts), as well as savoury fried goods (gnocchini and panzerotti), plus new inventions like the exclusive Croiborn by Omar Busi. Irresistible products that are perfect any time of day, all year round.
The first masterclass by Omar Busi, the renowned pastry chef who has just joined the Molino Casillo family.
He kicks off with "Frittologia": from fried confectionery products for special occasions (sfrappole, tortelloni with custard and chocolate, zeppole, fried choux buns and castagnole) to everyday fried sweets (donuts, bomboloni, iced donuts), as well as savoury fried goods (gnocchini and panzerotti), plus new inventions like the exclusive Croiborn by Omar Busi. Irresistible products that are perfect any time of day, all year round.
He kicks off with "Frittologia": from fried confectionery products for special occasions (sfrappole, tortelloni with custard and chocolate, zeppole, fried choux buns and castagnole) to everyday fried sweets (donuts, bomboloni, iced donuts), as well as savoury fried goods (gnocchini and panzerotti), plus new inventions like the exclusive Croiborn by Omar Busi. Irresistible products that are perfect any time of day, all year round.
Omar Busi
Omar Busi is one of Italy’s best-loved pastry chefs. After graduating from Bologna University, he began working as a chocolatier and won international awards, recognition of a successful career that began in 1992: Omar Busi, a multi award-winning pastry chef, has become part of the Molino Casillo family.
Omar Busi is one of Italy’s best-loved pastry chefs. After graduating from Bologna University, he began working as a chocolatier and won international awards, recognition of a successful career that began in 1992: Omar Busi, a multi award-winning pastry chef, has become part of the Molino Casillo family.
18 february
Via Sant'Elia, Corato, Bari
"FRITTOLOGIA", THE MASTERCLASS BY OMAR BUSI
il programma
- Product characteristics: analysis of raw materials and their interaction with the dough.
- Dough management and processing techniques.
- Preparation of creams suited to frying.
- Production organisation.
- Shelf life management during negative and positive temperature storage.
- How to improve the shelf life of frozen products.
- Regeneration of fried products.
- Frying management: advice on temperatures, the type of oils to use, the smoke point, oil management and methods for telling when oil needs to be changed.
- Solutions for the most common problems.
- Product characteristics: analysis of raw materials and their interaction with the dough.
- Dough management and processing techniques.
- Preparation of creams suited to frying.
- Production organisation.
- Shelf life management during negative and positive temperature storage.
- How to improve the shelf life of frozen products.
- Regeneration of fried products.
- Frying management: advice on temperatures, the type of oils to use, the smoke point, oil management and methods for telling when oil needs to be changed.
- Solutions for the most common problems.
dove e quando
Corato, Bari
Corato, Bari
18 february
18 february
PER PRENOTARSI E ISCRIVERSI
Scarica l’app e registrati per accedere alla sezione professional, dedicata ai professionisti dell’arte bianca. Quindi visita la sezione Eventi e Corsi e iscriviti.
masterclass
18 february
Via Sant'Elia, Corato, Bari
"FRITTOLOGIA", THE MASTERCLASS BY OMAR BUSI
The first masterclass by Omar Busi, the renowned pastry chef who has just joined the Molino Casillo family.
He kicks off with "Frittologia": from fried confectionery products for special occasions (sfrappole, tortelloni with custard and chocolate, zeppole, fried choux buns and castagnole) to everyday fried sweets (donuts, bomboloni, iced donuts), as well as savoury fried goods (gnocchini and panzerotti), plus new inventions like the exclusive Croiborn by Omar Busi. Irresistible products that are perfect any time of day, all year round.
He kicks off with "Frittologia": from fried confectionery products for special occasions (sfrappole, tortelloni with custard and chocolate, zeppole, fried choux buns and castagnole) to everyday fried sweets (donuts, bomboloni, iced donuts), as well as savoury fried goods (gnocchini and panzerotti), plus new inventions like the exclusive Croiborn by Omar Busi. Irresistible products that are perfect any time of day, all year round.
The first masterclass by Omar Busi, the renowned pastry chef who has just joined the Molino Casillo family.
He kicks off with "Frittologia": from fried confectionery products for special occasions (sfrappole, tortelloni with custard and chocolate, zeppole, fried choux buns and castagnole) to everyday fried sweets (donuts, bomboloni, iced donuts), as well as savoury fried goods (gnocchini and panzerotti), plus new inventions like the exclusive Croiborn by Omar Busi. Irresistible products that are perfect any time of day, all year round.
He kicks off with "Frittologia": from fried confectionery products for special occasions (sfrappole, tortelloni with custard and chocolate, zeppole, fried choux buns and castagnole) to everyday fried sweets (donuts, bomboloni, iced donuts), as well as savoury fried goods (gnocchini and panzerotti), plus new inventions like the exclusive Croiborn by Omar Busi. Irresistible products that are perfect any time of day, all year round.
il programma
- Product characteristics: analysis of raw materials and their interaction with the dough.
- Dough management and processing techniques.
- Preparation of creams suited to frying.
- Production organisation.
- Shelf life management during negative and positive temperature storage.
- How to improve the shelf life of frozen products.
- Regeneration of fried products.
- Frying management: advice on temperatures, the type of oils to use, the smoke point, oil management and methods for telling when oil needs to be changed.
- Solutions for the most common problems.
- Product characteristics: analysis of raw materials and their interaction with the dough.
- Dough management and processing techniques.
- Preparation of creams suited to frying.
- Production organisation.
- Shelf life management during negative and positive temperature storage.
- How to improve the shelf life of frozen products.
- Regeneration of fried products.
- Frying management: advice on temperatures, the type of oils to use, the smoke point, oil management and methods for telling when oil needs to be changed.
- Solutions for the most common problems.
dove e quando
Corato, Bari
Corato, Bari
18 february
18 february
Omar Busi
Omar Busi is one of Italy’s best-loved pastry chefs. After graduating from Bologna University, he began working as a chocolatier and won international awards, recognition of a successful career that began in 1992: Omar Busi, a multi award-winning pastry chef, has become part of the Molino Casillo family.
Omar Busi is one of Italy’s best-loved pastry chefs. After graduating from Bologna University, he began working as a chocolatier and won international awards, recognition of a successful career that began in 1992: Omar Busi, a multi award-winning pastry chef, has become part of the Molino Casillo family.
PER PRENOTARSI E ISCRIVERSI
Scarica l’app e registrati per accedere alla sezione professional, dedicata ai professionisti dell’arte bianca. Quindi visita la sezione Eventi e Corsi e iscriviti.
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