Presenting our educational project at the Science & Cooking World Congress 2021

On November 8, 9 and 10, the Science & Cooking World Congress 2021, an international congress on culinary science, took place at the University of Barcelona. The event brought to the city of Barcelona people of international reference such as Harold McGee, François Chartier, Marike van Beurden, Francisco Migoya and Ramon Morató, chefs and experts from around the world who have contributed to the understanding and innovation of gastronomy from new disciplines. Undoubtedly, an inspiring event on culinary science in favor of sustainability.

We presented our new educational project during the online science and cooking training event. For brunch, we prepared a delicious vegan cake called "Tardor", developed with the B·Concept recipe creation method that you can learn and master thanks to our online pastry course.

The main ingredients used for this recipe were hazelnut, mandarin and chocolate, all local products that preserve the purity of their flavor and are beneficial to the body. In addition, 10% Be Better butter was used, made from plants with the exact balance of components needed to provide a stable product. This freshly released butter offers chefs the same quality and workability as animal-based butter, but without the guilt.

We are very satisfied with the result of this cake adapted to the needs of all people who follow a vegan or lactose-free diet, eliminating animal fats and respecting the flavor and nuances of its ingredients, making them the main protagonists.

You can download the Cake Tardor recipe here.