News | CHIO SHIN

Italy Brazzale Boutique Cream Invitation x Chef Aniello, World Panettone Champion 2023

A Dessert Science Perspective
importance of each ingredient, except for the proportion, moisture, oil, etc.
The addition and emulsification of the ingredients affect the flavor and gluten of the dough.
The balance of bacteria strains, pH parameters, and temperature zones during fermentation.

Champion Chef of the World Panettone Competition

Yesterday and today, I was at Qiaoshun early in the morning to prepare for the pre-production work!
In the middle of the day, he also explained the theory of bread fermentation and dessert production in detail!
He shared his experience in Panettone, how he dealt with the challenge of bringing fruit yeast to Taiwan for the first time... and how he took care of the yeast condition.

｜ChioShin Lecture｜Hao Shun Bread Lecture Program

Chef of “Comme'N TOKYO”, World Bread Champion, Double Crown
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Chef Shuichi Osawa

Concentrated Ice Cream Courses for a Month in 4 Days

Thank you to Chef Davide Frainetti and Icetech fragio Asia Pacific representative Vittorio for helping with the presentation.
Chef Davide Frainetti is a four-generation veteran of Terracina's renowned Caffè del Duomo, who broke the mold for Italian ice cream with the creation of Sapore Puro, which later became an independent store and was recognized by Red Shrimp (= Michelin in Italy)!

The next step of the Lupin species! The Lupin species has many advantages, but also many risk variables The basic application of Lupin

Familiar: Delay aging, flavor aging, Increased shelf life (just like a natural preservative!) ） Is there any other use for increasing mouth-melting? ↓↓↓