Let’s talk about sugar free pastry in the Science and Cooking World Congress 2023
Last Tuesday 14th November, we attended the Science & Cooking World Congress 2023, an international conference all about culinary science, celebrated at the University of Barcelona.
The event brought international people of reference to the city, like Harold McGee, Pia Sorenseen, Joan Roca, Florence Egal, and François Chartier, chefs and experts from all around the world who have contributed to the understanding and innovation of gastronomy from new disciplines. Without a doubt, an inspiring event and very necessary for the focus of sustainability.
Throughout the day, we presented our educational project through various different presentations and workshops. We started with brunch, for which we prepared a delicious cacao and hazelnut cake—gluten and lactose free and no added sugar. We develop it with the B·Concept recipe creation method which you’ll be able to learn and understand thanks to our Extended Online B·Concept Pastry Course.
Moving forward, we participated in a work meeting coordinated by Francisco Migoya and Lilibeth Rivas, alongside colleagues such as Will Goldfarb, Frédéric Bau and Joyce Galvão, to talk about the future of pastry, what challenges we face, and of course, about sustainability in the sector.
This year we also had the opportunity to carry out our own workshop on sugar free pastry, another huge challenge that we’ve been working on for a long time. On this occasion, we presented different substitutes for sugar such as allulose, erythritol and oligofructose and we explain the pros and cons of each one. Our assistants got the chance to taste three different raspberry compotes 🍓 elaborated with each one.
It was a pleasure to give a presentation in the Aula Magna about the gastronomic-scientific processes for a healthier, lighter and tastier pastry. Finally, we finished by presenting our project with Sosa Ingredients alongside Oscar Albinyana; a practical guide about the use of fibers in pastry. A complete revolution with the incorporation of a new fiber: Flaxfiber.
We’d like to thank everyone who came to meet us and watch our presentations, as well as Pere Castells for trusting in us for one more year and inviting us to participate in such an important project. 💚
If you’re interested in training at our school and learning more about healthier pastry, consult our website where you’ll find all the information about each of our online and on-site courses that we have available. Send us an email to info@jordibordas.com if you have any questions! 😊
