Combining health and tasting something delicious is possible. Experts will give the guidelines to make this possible in the sixth edition of Master Festwhich brings the first bakery and pastry congress in Ecuador.
joseph pascualworld ambassador of the bakery and pastry shop of the International Union of Bakers, reveals what the objective of this day will be: “To convey to all bakers, pastry chefs and all those who like the world of bread and bakery how we can improve breads that we already do well to do them better, and for that we will use techniques”.
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He cites sourdough as an example of techniques, which he considers important, because emphasis should be placed on health. “That what we eat are healthy products, and bread is a product that is eaten every day, at all hours, at any time of the day. Therefore, we are going to make this product that we eat so much and so often be as healthy as possible”, assures the winner of two Guinness World Records, who is visiting Ecuador for the first time.
“Sourdoughs help us a lot with the issue of the glycemic index, the amount of sugars. Each food has a certain amount of sugar, provides a certain amount of sugar to the body, and white bread, above all, provides a large amount of sugar. So, we are going to look for techniques, ways that help us so that the amount of sugar that enters the bloodstream is less or, at least, is prolonged over time, that is not so sudden, like a jet of sugar in the blood,” he added.
In this sense, it indicates that, to avoid problems that could affect health, flour that is a little more integral, more complete, can be used, which at the same time makes it easier for that amount of sugar not to enter the body at once, has added fiber.
Another of the lines during the day will be to look for techniques to improve the appearance of products. “When you see it, the bread has to move you, it has to make you feel that I want it, that I’m going to eat it,” he explains.
For his part, the pastry chef and chocolatier Francis Broccolo In this meeting, he will focus on gluten-free preparation, as he says, to reach that market that is relegated because there is no one to cover that demand; and, in this context, to encourage vendors and those who work in this area to “think a little about these people who have some food condition.”
Broccolo, who arrives for the fourth time in the country, will also refer to the recipe versatility that there is and that do not require gluten. “We always stigmatize: that because it is gluten-free it is not rich. The idea is to make a pastry that is rich and that is… a little inclusive, because this type of food influences the social issue. When you have friends and someone has an intolerance, groups come out and there is always that straggler who perhaps does not have that possibility (of eating normal food) ”.
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It will also focus on the part aesthetics, according to what is handled at the international pastry levelabout techniques that are used in Europe and the combination with local products.
He considers that both the bakery and the pastry shop are directed towards the healthiest, to also provide nutrients. “That not only dessert is something that is of the moment, because we always also stigmatize, we say: ‘That person is obese because it must be that he eats a lot of dessert.’ And no, it is not that because he eats dessert he is obese, but that it is a compendium of everything, ”he points out.
Being the fourth time that Broccolo has visited Ecuador, he says that he has been able to realize that in the country they value the national product, and he referred to the naranjilla as an ingredient that is not common in pastry shops. “On previous occasions I used naranjilla: I liked it very much, it seemed to me an interesting fruit, which normally you can’t find it in a pastry shop”, he points out.
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Both Pascual and Broccolo highlight the importance of training in bakery and pastry. “The Bakery and Pastry course is really highly valued, because if we want to make good, healthy products, be up to date with all trends, we need to train, and training is essential to grow. We can believe that we know everything, that making bread is mixing; It’s not just that, too, but that’s how we all start, mixing. But apart from mixing, you have to look for the product to be healthy (…). And the only way to understand all of this well is through training”, affirms Pascual.
“The pastry that I transmit and that I make internationally is lactose-free, without eggs, or substitutes of animal origin, such as vegetable proteins. And for me to get to that point I need to understand how a preparation with animal protein works, to be able to replicate that with a vegetable protein”, indicates Broccolo.
In addition to Pascual and Broccolo, the Ecuadorian will also participate in this day sonia velez, coach and Master in Accounting and Finance.
In Guayaquil it will be held on Sunday, November 13 at the Sánchez Aguilar Theater; and in Quito, on Friday the 18th, at the Swissotel hotel, virtually and in person. Hours: 09:00 to 19:00.
Data:
- Paschal he was a jury member of the World Bakery Championship.
- Technical trainer of international teams and teacher in several schools in Spain and Russia.
- Trainer in the European Championship for Young Bakers and the Spanish candidate who won the European phase: he was first.
- He was ranked among the top five bakers in the world under-18 at the 2015 World Cup for Young Bakers.
- Broccolo He has a diploma in Management for the Cocoa Industry from the Simón Bolívar University (Caracas).
- Chocolate Master in Barcelona (Spain).
- Pastry jury for Sweet Fair Medellín (Colombia).
- Pastry jury for Exposweet (Quito).
- Participation in the Madrid International Pastry 2022 event. (YO)
Source: Eluniverso
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
