{"id":23483,"date":"2022-12-07T12:32:46","date_gmt":"2022-12-07T15:32:46","guid":{"rendered":"https:\/\/www.mundoagropecuario.cl\/new\/?p=23483"},"modified":"2022-12-15T12:35:12","modified_gmt":"2022-12-15T15:35:12","slug":"soprole-food-y-rational-realizaron-curso-especializado-en-masas-laminadas","status":"publish","type":"post","link":"https:\/\/www.mundoagropecuario.cl\/new\/soprole-food-y-rational-realizaron-curso-especializado-en-masas-laminadas\/","title":{"rendered":"Soprole Food y Rational realizaron curso especializado en masas laminadas"},"content":{"rendered":"<blockquote>\n<h2><span style=\"color: #003300;\">Los d\u00edas 29, 30 de noviembre y 1 de diciembre, Soprole Food Professionals en conjunto con Rational organizaron el primer curso de masas laminadas con foco especial en aquellos clientes dedicados a la preparaci\u00f3n de boller\u00eda.<\/span><\/h2>\n<\/blockquote>\n<p>La instancia cont\u00f3 con la presencia de importantes chefs internacionales, entre ellos Andrea Gonz\u00e1lez Chef Patissi\u00e8re, Docente de pasteler\u00eda IAG y Campeona del VII Campeonato Argentino de Maestro Pasteleros, y Franziska R\u00f6sner Chef P\u00e2tissier Acad\u00e9mica en Le Cordon Bleu, Miembro auditor de l\u00b4Acad\u00e9mie Culinaire de France.<\/p>\n<p><a href=\"https:\/\/www.mundoagropecuario.cl\/new\/wp-content\/uploads\/2022\/12\/Soprole-Foto-1-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-23485 alignleft\" src=\"https:\/\/www.mundoagropecuario.cl\/new\/wp-content\/uploads\/2022\/12\/Soprole-Foto-1-2-586x440.jpg\" alt=\"\" width=\"440\" height=\"324\" \/><\/a>Los asistentes tuvieron la oportunidad de aprender sobre ingredientes y la tecnolog\u00eda de hornos necesaria para la correcta preparaci\u00f3n de medias lunas, croissant y pan de chocolate, entre otros. Adem\u00e1s, conocieron las nuevas tendencias y el montaje b\u00e1sico para hacer la elaboraci\u00f3n m\u00e1s indulgente (foodstyling).<\/p>\n<p>El curso fue transmitido v\u00eda streaming con el objetivo de acercar el conocimiento a todos aquellos que no pudieron asistir presencialmente. En este contexto, cabe destacar que la iniciativa fue todo un \u00e9xito, ya que cont\u00f3 con mas de 268 inscritos online.<\/p>\n<p>\u201cSabemos que en el mundo gastron\u00f3mico es muy importante la continua capacitaci\u00f3n y es por eso que estamos desarrollando diversas alianzas con distintos proveedores de la industria, que nos permitan entregar mayor conocimiento y nuevas experiencias a todos nuestros clientes\u201d, comenta Mar\u00eda Jos\u00e9 Riquelme Channel and Marketing Manager de Soprole Food Professionals.<\/p>\n<p>Por su parte, Hugo Magna, Chef Ejecutivo de Soprole Food Professionals a\u00f1ade que \u201cpara nosotros es fundamental apoyar a este rubro, ya que hoy en Chile se usa en gran medida el producto fermentado congelado que viene de Europa, dado el bajo conocimiento y la poca cantidad de mano de obra calificada. Entregar capacitaciones y cursos les proporciona a nuestros clientes nuevas oportunidades para diversificar su negocio\u201d.<\/p>\n<p>Finalmente, Soprole Food Professionals invita a todos quienes tienen una pasteler\u00eda, restaurant, pizzer\u00eda, cafeter\u00eda o amasander\u00eda a conocer el\u00a0 mix su \u00a0productos especialmente dise\u00f1ados para todos los negocios de la industria gastron\u00f3mica. \u00a0. Se puede revisar el cat\u00e1logo en Instagram como @soprolefp<\/p>\n<p><a href=\"https:\/\/www.mundoagropecuario.cl\/new\/wp-content\/uploads\/2022\/12\/Soprole-foto-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-23486 size-full\" src=\"https:\/\/www.mundoagropecuario.cl\/new\/wp-content\/uploads\/2022\/12\/Soprole-foto-2.jpg\" alt=\"\" width=\"960\" height=\"720\" srcset=\"https:\/\/www.mundoagropecuario.cl\/new\/wp-content\/uploads\/2022\/12\/Soprole-foto-2.jpg 533w, https:\/\/www.mundoagropecuario.cl\/new\/wp-content\/uploads\/2022\/12\/Soprole-foto-2-586x440.jpg 586w, https:\/\/www.mundoagropecuario.cl\/new\/wp-content\/uploads\/2022\/12\/Soprole-foto-2-768x576.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El curso cont\u00f3 con la presencia de importantes chefs internacionales, Docente de pasteler\u00eda IAG y la Campeona del VII Campeonato Argentino de Maestros Pasteleros.<\/p>\n","protected":false},"author":2,"featured_media":23487,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1946],"tags":[7686,7690,7687,7689,7688,2298,4273],"class_list":["post-23483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lacteos","tag-bolleria","tag-cafeteria-o-amasanderia","tag-pasteleria","tag-pizzeria","tag-restaurant","tag-soprole","tag-soprole-food-professionals"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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