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Demo Panettone Ferrandi

Fabrizio Donatone, Pastry World champion 2015, masters the artisanal process of the Italian traditional and handcrafted panettone, an excellent but really complex product.


Focus: understand the scientific aspects of the fermentation of the wild yeast : Lievito madre.


Products realized during two days:


· Panettone

· Italian Brioches :Cornetto

· Brioches with natural yeast


The course takes place during 2 days and it is organised in 2 parts: one theorical part and a practical one.


23-24 MAY 2017

École Grégoire-Ferrandi




Environmental Management System UNI EN ISO 14001:2015
Quality Management System UNI EN ISO 9001:2015
Health and Safety UNI EN ISO 45001:2018

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