Oxford Health Birth Control

Dear colleague, I propose some steps for updating and analysis on various topics.

Clarity, transparency, total availability in dissecting the arguments are the strong point of these courses, which include sharing my knowledge with anyone who wants to learn and grow together in the category: the 'example is the highest form of teaching

The courses can take place at the lab where you can take care of every single detail of organization and logistics in relation to the needs of your production, your equipment, your use of raw materials, etc.. so that the final product is a winner and make the most of your store.

We will also provide handouts and recipes on the topics covered.

CONTACT

TELEPHONE: 051-975510

E-MAIL: omar.busi @ alice.it

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CHOCOLATE

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COURSE

first theoretical part:

• knowledge of the raw material


• concepts of goods and chemical


• conservation and HACCP


• tempering


• the proper use of equipment

Part operational :

• techniques


• the praline


• ganache


• easy recipes, fast, high-performance


• the great classics of Italian


• decorations


• for script: how to create a template for new subjects and original


• customizations

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PRALINERIA INNOVATIVA

first theoretical part:

• references to the basic course.

• about specific aspects: the use of spices, spirits, liqueurs, etc.. in combination with chocolate.

Part of operation:

• new processing techniques.

• bigusto pralines with contrasts in texture (soft / crunchy, sour / sweet, etc.).

• spicy pralines: the right techniques to bring out the best combination with chocolate.

• chocolates and spirits: the chocolate is combined with the most famous cocktails and spirits, creating modern trend of the chocolates.

• decorated in modern style.

• customizations.

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ALTOVENDENTI PRODUCTS

first theoretical part:

• references to the basic course for part commodity.

• elements of marketing: product definition altovendente placing on the market, technical and sales strategies.

• hints of sensory analysis and psychoacoustic

Part two operations:

• tablets classic, stuffed, spicy.

• snack craft with contrasts in texture (soft / crunchy, sour / sweet, etc.)..

• low-calorie snack.

• dragées.

• spreads craft.

• subjects quick and easy.

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CHOCOLATE EVEN IN THE SUMMER

first theoretical part:

• references to the basic course for the part of goods.

• elements of marketing: product definition altovendente placing on the market, technical and sales strategies.

• about specific aspects: the use of spices, spirits, liqueurs in combination with chocolate.

• specific studies: what are the masses assembled on the pastry.

Part two operations:

• low-calorie snack.

• pralines tastes fresh (fruit, yogurt, mint etc...)

• pralines Caribbean (mojito, pinacolada, daiquiris etc)..

• sweet trip.

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SPECIAL THEME

first theoretical part:

• how to set up a showcase winner.

• the use of edible gelatin: how to create her own line of molds, their conservation, optimization of warehouse space.

• marketing elements: techniques and strategies.

• References to ongoing product altovendenti.

Part two operations:

• molds and commercial parties in effect.

• technical assembly and chocolate spray.

• many techniques of classical and modern decoration.

• craft ideas for competitive packages.

• themes to be developed: Easter, Christmas, Halloween, S. Valentine and Mother's Day, the CioccoScuola.

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CUSTOM PROGRAMS

• study of ad hoc products: opportunities to create combinations with herbs and spices, vegetables, wines, spirits, liqueurs, oils, etc..

• study of exclusive lines and custom chocolates, Shops, restaurants, food companies, etc..

• combinations with ingredients typical of the area: PDO, PGI, DOCG, etc..

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