Melanger

Description

Melanger class

During this 1-hour class we will cover all the steps of correctly setting up your
Melanger and how to get the best from it.

Discussing maintenance issues, cleaning, troubleshooting and lots of do’s & don’ts.
We will discuss what you can put in it and what you can’t.

A discussion about what the difference between pralines & Gianduja and why you
should choose one over the other.

We will also explore what temperature to cook your sugar to and when to use raw
sugar, uncooked white sugars for some pralines.

Seed pastes and seed pralines, like black Sesame & lime or plain Tahini that can go
on to make Halwa.

Included with this class is a recipe pack outlining formulas for nut pastes, Praline &
Giandujas and their steps for making and storing your products.

A huge part of this class is all about flavour and nut pastes, why a simple well-made
nut paste can be used to your advantage and how a simple white almon praline can
go on to make so many different long shelf-life fillings from that 1 nut paste.

How to flavour nut pastes, what textures will work with them and how to go about
making 100’s of flavour profiles from a simple base ingredient.

This is an eye-opener of a class, there is no reason why, after this class, your
melanger will become the workhorse of your kitchen.