10 October 2019
Once again cooking was on the agenda today. In the meantime communication in different languages had become a matter of course for us. And- with hands and feet it always works :-))
And what did you have that was delicious? A herb soup and puff pastry snails filled with cream cheese as a starter, for the main course regional bratwurst with mashed potatoes and sauerkraut and for dessert Pan de Calatrava. Very good it was!
After lunch we met in the workroom and with smoking heads we got back to our work orders. We analysed the companies visited in the Rhön from a marketing point of view: product policy, pricing policy, communication policy, distribution policy.
In the late afternoon we were able to obtain important information on the subject of „sustainable baking“ from master baker Schiffer. Here the focus was on regional flour and its nutrients. A comparison with bread from the discount store clearly showed the difference in quality.
After all the dry – but delicious – bread“ there was a last wine tasting, professionally guided by three german students: Madeline, Darja and Carolin. Many thanks to the trio!