Expo Cupcakes has been promoting confectionery activity in general and creative confectionery in particular in our country for more than 10 years, together with entrepreneurs and companies in the field. It is an event that takes place twice a year and exposes the innovations of the sector through numerous classes, both free and paid, in the auditorium and at the stands, where it is also possible to purchase products at excellent prices directly from the manufacturers.
In this edition, new launches framed in the latest trends in confectionery will be presented, such as the powder to prepare vegan meringue from PASTELAR. This product replaces egg white of animal origin with an innovative ingredient with foaming abilities as good or better than albumin: hydrolyzed vegetable protein. Thanks to an enzymatic treatment, cereal and legume proteins are broken down into peptides and amino acids that have very different properties from the proteins that gave rise to them. Thus, “food technology in recent years has been able to respond to the functional replacements of highly prized animal proteins” tells us the food engineer, co-founder and technical director of PASTELAR, Corina Bellani. Who also informs that on Saturday the 18th at 1:00 p.m., she will give a free class on VEGAN AND HEALTHY PASTRY for the opening of the auditorium together with the professional pastry chef Bettina Prieto, decorator, influencer and coordinator of the official PASTELAR training program. “There they will be able to try the new meringue through tastings, participate in raffles, and learn how to prepare delicious and quick vegan cakes.”
PASTELAR also invites you to the free classes at its stand and to take advantage of the offers and promotions at its stand.
Look at the schedules of the free PASTELAR classes on IG @pastelar.ok
by CEDOC