Wednesday 20 March 2019 a new training day was held at Riccardo Taliani Banqueting in Rome, in partnership with FORMASAL SRL.

The Afinox Chef Amato Pantaleone explained the uses of Mekano Pro, the Afinox retarder prover cell that allows to better organize the working of the dough by setting Time, Temperature and, above all, the adequate Humidity for best results.

The Chef Consulting service continues to be a trump card, showing how to use Afinox equipment at best so as to optimize resources and reduce food costs.