Josep Maria Ribé Ramos

Josep Maria Ribé Ramos

Director of Chocolate Academy

Co-author of the book of pastry and chocolate Four in One

 

Jam, Spread & More

Date: 20 - 22 May 2019 (3 Days)

Time: 8 a.m. - 5 p.m. (or until finish)

 

Language: Spanish / English

Location: Fully Baked Story, Bangkok

 

Practical / demonstrative course

 

Aimed at: People in the chocolate, pastry and catering sector wishing to expand their knowledge in the field of jams and spreads.

 

In this theoretical / practical course, an extensive range of jams, jellies, fruit pastes and water-based and fat-based spreads will be made.

 

The main families of products will be studied and we will see the importance of machinery and technology, as well as all the ingredients.

 

We will analyze all the parameters such as PH, water activity (AW) and brix degrees, all of them determining the conservation, stability and durability of these small gastronomic treasures, enclosed in glass jars.

 

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