Tips and techniques of the Pastry Chef Tamagnini
Dolce Idea, in collaboration with Agugiaro and Figna Molini Spa, organized an afternoon with the Master Pastry Chef “Strabba” Andrea Tamagnini, who stands out for his “Pop approach” to pastry.
The main points that Maestro Tamagnini will talk about are the following:
- Proposals to improve the visual impact on the bench;
- Technical measures to simplify the production line;
- Recipes easily replicable for breakfast.
All this is aimed at displaying recipes for products that can be replicated in a simple way but at the same time that lead the customer to have a high perceived quality of the products and to a high attractiveness, optimizing at the same time the production.
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