ICCO offers Toronto master class on flour types
By Canadian PizzaNews Products In the Kitchen Ingredients New Products flour
Toronto – The Italian Chamber of Commerce of Ontario invites pizza chefs and bakers to a master class on flour types and their use, featuring the products of Molino Bruno SpA, a company from the Calabria region of Italy.
Molino Bruno began in 1902 in Rose, Cosenza, with a stone mill powered by water that produced a few quintals of flour daily. Today, the company in Montalto Uffugo (CS) produces 250 tons of flour per day.
Highlights of the masterclass:
- in-depth insights into Molino Bruno’s flour varieties
- hands-on demonstrations by seasoned chefs
- tasting sessions showcasing the versatility of Italian flour
- networking opportunities with industry professionals
The class is set for Nov. 16 from 12 p.m. to 1:30 p.m. at Chef House, George Brown College 215 King Street East, Toronto, ON M5A 1J9.
Attendance is free but space is limited. To attend, contact the ICCO.
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