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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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VOLEVOFAREILFUMETTISTA: Reload

3 ... 2 ... 1 ... RELOAD!
after more than a year I go back to writing on my blog late ... almost giving it a new look, new designs, new post ... in short, NEW LIFE!
fact, I called (at least temporarily) the blog VOLEVOFAREILFUMETTISTA-RELOAD pleasure in quoting 1) the Metallica album, 2) the last chapter in the saga of the Matrix, or 3) a return to classical numbers of Marvel comics, take a bit 'you! ^ _ ^
... now begins the "charge" ... the blog content, designs, but also feature ... this is the result of the year of silence that has passed!
example I could improve my drawing style, in part by imitating (not copying), and invented and partially canceling dozens of times without fail, and trashing a sea of \u200b\u200bpaper!
I received some positive comments (and especially valuable advice) from those in the know ...... and much more!
My passion for drawing maybe (fingers crossed and all applicable) is beginning to bear fruit, or so small "commission" that I have been requested I do hope! A
will judge you! Enjoy! :)

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1 st meeting of the Adriatic Coast: SURVIVOR!

Hello World!

here we are, survivors (and I BAY ABHORSON ) in the first meeting in which we were able to participate this year. Cute, nice people, forty of means, then more than expected since the first meeting, it was eaten well and Romagna always offers a warm and exciting. Significant Shareholdings of Perugia, from Bergamo (although with the truck ... I do not cheat when you then take the cup, guys !!!), from Tuscany in salute in particular the smooth OF DeiKaferService of the same name and of course we Emilia mass ! First public appearance for the poor Federico with its new 1303 (just freshly repainted electric blue) and the Abominable Bay, which, loaded with gasoline and RAT as always, he even "won a T-Shirt" as a reward for not gone unnoticed! ! Okay guys, waiting for the WinterBug who attend though, I think, with Burdigone (because you Bay Abominable ago 4 km per liter ... there's a little something for review!), I I enjoy the memory of this great meeting with a greeting to the organizers, who gave everyone a day carefree and memorable. It also marked the Bologna at 93 minutes against rubentus! CIAOOO

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COURSES AT LAST THE FIRST HANDBOOK ON CHOCOLATE!

By popular demand, I wrote the first and only manual available on the market for educational use and professional CD, full of ideas merchandise, sanitation and practical advice for chocolate.

THE NEWS ': YOU CAN PRINT ANY time you like.

's equipped with 75 between tables, graphs, drawings that help to understand much better arguments.
E 'the essential element of every chocolate in the lab.

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costs only € 30.00 (+ € 5.00 shipping)

HOW TO ORDER: send an email to omar.busi @ alice.it indicating the number of copies, and shipping address.

RULES 'OF PAYMENT: bank.

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TABLE OF CONTENTS

Chapter 1 PREVENTIVE SANITARY

Abstract: The food stamp

aspects of bacterial contamination

personal care, uniforms, hands

HACCP

The flowchart of the processing of fresh pralines

What is a critical control point

Sample analysis of a critical point

Chapter 2 LA CONSERVATION

General

Factors affecting the growth of microorganisms

scale of the pH value

The open water (Aw)

Biological hazards leading

periods guidance for the conservation of certain products

solutions

Relations between beaume, Brix and density

yeasts and molds

microorganisms than the temperature alteration

overarching systems of conservation







Chapter 3 FROM PLANT TO TABLET

Theobroma Cacao: The tree, leaf, flower, fruit

The three main groups of cacao

Scheme complete processing

stages of processing in producing countries

Crop

Fermentation

Drying

Quality control and transport

The processing stages in factories

control is selected

Storage

Pretostatura

roasting and shelling

Crushing Grinding



pressing

crushed and powdered cocoa panel

What alkalinization or potassatura

mixing and assembly

General outline of the hazelnut chocolate



Refining

Conching

What is lecithin

What is Theobromine

chemical composition of chocolate



The molding dies for molding molds

gelatin








Chapter 4 tempering

The temperature scale

General

stages of tempering temperatures

important for working covers



selection process heat of crystals

Change in volume of cocoa butter

Process Mechanical Systems

tempering

How does a tempering

Crystallization

Table: defects, probable causes, remedies







Chapter 5 carbs



General Survey of carbohydrates

Identity Card of the sugars glucose



Polarized light



Fructose Sucrose Sorbitol



invert sugar

phases of the sugar

Hydrolysis

Honey

phases of the production of honey

Polysaccharides




Chapter 6 Lipids

General Survey of lipids

Origin of certain fatty acids

Composition chemistry of some fatty acids

Milk

Survey

milk Cream butter



Processing steps of the churning butter



Rancidity

The structure of butter

The point of fusion

saturation

Hydrogenation

Processing stages of margarine





Chapter 7 AMENDMENTS TO COOK

General

protein

Baking Cooking Cooking sugar carbs







Chapter 8 emulsions

General

The ganache

techniques to make a ganache

Table: defects, probable causes, remedies

Types of ganache

What can add to a ganache



Chapter 9 infusions

Spices

tea

main varieties of tea in the world

tea-growing areas

General outline of tea

phases of the Camellia sinensis

The collection and processing of tea infusion



Table infusion

hot coffee

coffee growing areas

Classification

Stages of coffee processing coffee roasting



average chemical composition of coffee green and roasted

infusion techniques



Infusion Infusion Hot Cold





Chapter 10 THE PRALINES

General

Getting the praline



Chapter 11 ADDITIVES

General Survey of additives

Starches

ID of starch



Pectin Jellies

What is the isoelectric point