Seasoning course

Scuola Euro Formation

Course

Online

£ 244.13 VAT inc.

*Indicative price

Original amount in EUR:

280 €

Description

  • Type

    Course

  • Methodology

    Online

  • Start date

    Different dates available

The seasoner is the one who deals with the seasoning process of different foods. Aging is the treatment of foods to favor conservation and give them particular preserves and give them particular specific organoleptic properties. It is mainly used for the aging of cheese and cured meats and uses different techniques and tools based on the food. Aging is a delicate phase that favors maturation and aromatization through a process that involves variations in humidity and temperature. Its uniformity is guaranteed by the correct ducted ventilation in the drying system, the seasoning by a mixed static / ventilated air conditioning. The drying and seasoning units have a heat recovery system that uses the hot gas produced by the refrigeration system, to almost completely eliminate the use of hot heating water. The enthalpy system allows to use the external air for dehumidification. The management of the drying and curing processes is entrusted to electronic control units with control devices that regulate running and parking times and the exchange of air in the environment.

Facilities

Location

Start date

Online

Start date

Different dates availableEnrolment now open

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Subjects

  • On-Air

Course programme

I MODULE. Seasoning and maturing foods while saving on energy MODULE II. The aging process of cheeses and sausages. III MODULE. What does the seasoner do specifically: specific tasks and skills required by the profession IV MODULE. The tools used during the drying and seasoning of food V MODULO. Food maturation in different temperature and humidity conditions depending on the characteristics of VI MODULO products. Professional outlets for the seasoner

See related categories

Seasoning course

£ 244.13 VAT inc.

*Indicative price

Original amount in EUR:

280 €