Training course "baking tomorrow"

Our training course was held in Pineto, in the province of Teramo, in collaboration with Elle & Elle, the exclusive distributor in Abruzzo of Il Granaio delle Idee breadmaking products. The event, a technical demonstration for bakers led by our Research and Development laboratory technician, was complemented by a training session specifically for sales staff.

This is a training model that Il Granaio delle Idee has been using for some time. It helps those who sell our products develop a deeper understanding of their specifications and communicate them to end customers effectively and engagingly. We chose a training format that would allow us to describe the distinctive features of the “bakery of tomorrow”, showing participants the latest technical developments in our breadmaking mixes and natural improvers. Our innovative solutions are designed for a modern bakery where, despite using the most advanced breadmaking techniques, chemical emulsifiers have no place and the clean label philosophy is the sole, high-performance production model.

A dedicated part of the meeting focused on presenting one of our company's most recent and innovative offerings: Lievito Madre Attivo di Grano Duro, perfect for enhancing baked goods with a warm amber-yellow colour. This product preserves the properties and valuable contribution of fibre, vitamins and minerals found in wheat germ and requires no added baker's yeast, as it replaces it completely.

We also chose to introduce and offer tastings of our new complete mixes (to be used at 100%):

• Nucleo® Rustikò, a delicious, fibre-rich wholemeal bread containing sunflower and sesame seeds, oat and spelt flakes, recommended for loaves, crackers and breadsticks;

• Nucleo® Contadino, a dark bread made from a blend of rye and malts, with a distinctive toasted aroma and a crisp crust, also suitable for making loaves as well as baguettes, sandwich loaves and croissants.

Another highlight of the demonstration was Nucleo® Curcuma, based on turmeric, a spice of Asian origin. Combined with type “0” soft wheat flour, oat flakes and sunflower seeds, it gives finished products a lightly spiced flavour and is particularly suitable for making crusty breads, crackers and breadsticks.