IL GRANAIO DELLE IDEE IS DIEFFE'S TRAINING PARTNER FOR ITS PROFESSIONAL BREADMAKING COURSE

Every year, DIEFFE-Accademia delle Professioni chooses to involve some of the industry's leading specialists in its Professional Specialization Course in Breadmaking. Through direct contact with professionals and specialist companies, students benefit from valuable exchanges and have the opportunity to gain knowledge, skills, passion and trade secrets through hands-on experience.

Il Granaio delle Idee took part as a Training Partner in the class held on 27 September 2018. One of our technical specialists and bakery chefs delivered an in-depth theoretical and practical session on new health-focused trends in breadmaking. The session highlighted that simply baking bread is no longer enough today: bakers need to know how to expand their range with baked goods that are organic, clean label and, above all, healthy and wholesome.

During the class, our technical specialist and the students prepared 4 artisanal yeast-leavened products, using doughs with distinctive nutritional properties or sensory characteristics:

1. Pane Funzionale Salus® loaves: featuring oats (for their Beta-glucans, fibers that help reduce the absorption of sugars into the bloodstream) and lupins (to increase protein content), Salus is a healthy, protein-rich bread suited to a balanced diet. 2. Genoese focaccia: the traditional Genoese “bread”, enhanced with spices and the color imparted by our Nucleo® Curcuma. 3. Rubatà breadsticks: a distinctive variety of Piedmontese breadsticks made with Nucleo® Vitaminic, our breadmaking mix based on seeds and toasted flours. 4. Hand-stretched breadsticks with Nucleo® Riso Venere: enhanced with the Fiocco d’orzo granellato topping, these breadsticks proved a success thanks to the color and flavor imparted by Venere rice.

We thank DIEFFE for their hospitality and the students for their curiosity… see you at the next class!