Sibiu Training Day 4
Practical activity continued in the Day 4 of the Training. More recipes were tested.
The final recipes and the technology were established and both teams obtained the final products, namely cozonac and bread enriched with fibres.
The products were characterised in terms of textural characteristics, flavour and aroma, external and crumb aspect.
All students, trainers and lab staff worked very well together as teams.
Students started to prepare the final essay for the conference and contest.
The activities in Day 4 took place at Supremia, in their very well-equipped technological lab.