Presentation
Starter Dough and its different varieties
A talk explaining the work and characteristics of different starter doughs to make different products.
A talk to learn how to manage different crop starter doughs (conservation, regeneration, food ...) through the observance of different parameters (temperature, time, duration) and the composition of the cereal or pseudocereal selected. It will also address the benefits for health and nutrition in the bioavailability of vitamins and minerals. Speaker Carlos Mariel, president of the Club Richemont Spain, is one of the authorities on the subject.
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