il corriere della sera - Long live bread (using enzymes) (19/10/15)

Marco De’ Francesco’s piece on Il Granaio delle Idee, published on 19 October 2015 in Il Corriere della Sera. The article discusses the revolutionary use of enzyme technology in the baking sector. No chemicals, just natural molecules (enzymes) to improve the characteristics and shelf life of bread and baked goods in general. Thanks to Marco De’ Francesco for the article.