The topics of the training will be:
The variety of stroopwafelmachines and their possibillities.
Which equipment to choose, and why.
The basics of how to make dough and stroop.
How to work with the dough and the recipe.
How to make stroop and the recipe.
The techniques to make the waffle.
The temperature versus timing for the best results.
How to use the materials and equipment.
What possible toppings and fillings are available.
Which packaging is best.
Where to buy the ground materials and how to work the smartest way.
We will take a break for lunch and the training ends around 16.00 pm.