After the food preparation training, the “free-from” dessert preparation training within the GASTROTOP project was completed in May.
The 30-hour program was attended by pastry chefs and other relevant people, a total of 14 people, who prepared different desserts in different “free from” versions. As part of the training, cakes, creams, pancakes, donuts, and other fantastic cakes were prepared.
The goal of the education was to find possibilities and ingredients in catering that can be used to provide a taste experience to those suffering from food intolerance or allergies.
