Chefs, restaurant owners, bakers and pastry chefs are highly encouraged to attend.
Euroquip in collaboration with Napoli Food and Wines and Le 5 Stagioni, is running a GLUTEN-FREE BAKING FORUM, thought for the industry professionals.
Our first gluten-free baking forum is free of charge. Paolo Spadaro is an expert baker and pizza maker born in Italy that will dedicate 3 hours in sharing his deep knowledge with the participants.
20 Nov 2017 @EUROQUIP showroom
10 AM – 01 PM
Spots are limited, so please make your booking at:
02 9707 2977 – email@example.com
As a very diverse group of consumers purchase gluten-free products, all the hospitality professionals should consider the offer of a gluten-free choice as normal. It’s not just about having gluten-free dishes on the menu such as meat and seafood. People suffering from this debilitating disease have the right to go out dining without giving up on that luscious plate of home-made Ravioli or gourmet pizza.
Food is life. When you are diagnosed with Coeliac disease you ask yourself, “Will I ever eat normally again?”
Cooking gluten-free is not just about the ingredients but it’s a process; you don’t need only gluten-free flour but knowledge and extra precautions because cross contamination is a serious issue, especially in a commercial kitchen. Gluten-free baking isn’t simple if you don’t know how different flours will react with other ingredients.
Instead of conducting your own experiments or worse, avoiding keep-up-to date with the market, you can give your business a new perspective by investing your time in education. Offering gluten-free meals requires much more than recipes. You will often need to check and safeguard your equipment against accidental exposure. You may need to set up a “safe area” where trained staff can ensure that tools and appliances don’t get contaminated.
Subscribe to the GLUTEN-FREE BAKING FORUM and learn important skills and recipes about this important topic.