SABA JANJGAVA PASTRY CHEF

3-day demonstration masterclass with some hands on practice

Required equipment

1. Convection oven x1 (needs to be good quality and needs to fit tray with dimensions 600x400)
2. Deck oven (or domestic oven with top and bottom heat setting)
3. Induction stove x3 (Will be able to involve students more if 5-6 are available)
4. Spatula
5. Wisk x5
6. Silicone spoon spatula x5
7. Saucepan (medium size) x3
8. Saucepan (small size) x2
9. Saucepan (large size) x2
10. Probe thermometer x1 (I can bring it if required)
11. Pyrometer x1 (I can bring it if required)
12. Flexipat x1 60cm x 40cm 1cm (I can bring it if required)
13. Flexipan half-sphere, diameter 5,5 cm (I can bring it if required)
14. Cake rings x6 18cm
15. Cake ring x6 16 cm
16. Cake ring x6 14cm
17. Cake ring x6 12cm
18. Cake ring x6 10cm
19. Kitchen scales x2 or x3
20. Freezer (blast freezer is ideal). Needs to be quite big in order to fit all mousse cakes and pastries
21. Hand blender x1 will do (2 are more desirable, I can bring one if needed)
22. Silpat minimum 5 (more if possible)
23. Silpain minimum 5 (more if possible)
24. Large mixing bawls x7 (more if possible)
25. Medium mixing bawls x7 (more if possible)
26. Big fridge that will be able to fit all mousse cakes and pastry
27. Microwave
28. Stand mixers x2 (Will be able to involve students more if 4 are available)
29. Powerful blender that will be able to crush praline (robot coup is ideal)
30. Baking trays x20 (x40 if possible)
31. Guitar sheets (about x20)
32. Acetate sheets
33. Pastry bags (minimum x50)
34. Industrial dryer
35. Glaze sprayer and airbrush (I can bring airbrush if required)

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