The company Nardone Martino of San Giorgio del Sannio (Benevento, Italy), leader for over 40 years in the trade of machinery, accessories and furniture for bakeries and restaurants, was the ideal location for the course "I COLORI DEL PANE" held on 13th and 14th of May 2017.
The two-day event, organized also through the technological contribution of the Hiber blasters and the ovens and kneaders of the Logiudice Forni, gave us the possibility to explore the most imaginative methods and shapes to colour bread in a completely natural way, through the use of improvers and mixes produced by Il Granaio delle Idee. Our clean label lines was also and occasion to create discussion among the participants, who were increasingly inclined to use them to replace the chemical additives normally used in bakery products.
Our Natural solutions used during the different phases of the course were: natural improvers such as Enzymatico and Panevivo for baguettes, SweetEnzymes for soft bread with pumpkin and natural mix such as our Nucleo® Pane Etnico for the production of breadsticks and decorated strands.
A triumph of colors and flavors obtained thanks to the important experience of the executive pastry chef Giuseppe Mancini, consultant and trainer in major national and international cooking schools and already artistic gold medal for a four-year period -international competition sponsored by the Italian Chefs Federation. The master has managed to perfectly harmonize the chromatic varieties of bread to the decorations for the stuffings, surprising everyone through an original method of presentation that has been able to combine flavor and delight for the eyes.
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