Duration : 10 training hours
Language : Arabic / English
Attendees : HBB, Home made food association, malls, supermarkets , small shops, patisseries, pastries, …etc.
Overview : Deriving out the humidity and the moist
from the fruit staff -drying process-, storing
and reheating when needed.
– It is a seasonal process based on the
availabilty of the fruit and the vegitables.
Course Outline : – The importance of drying fruit.
– The material used in Drying process.
– The drying methods.
– Types of fruit to be dried.
– Storing and Packaging.
For Registration Please contact us at: email@example.com or call us at +962 6 554 9139 Fax: +962 6 554 9138.
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