For its Professional Bakery Course, the Italian professional school DIEFFE chooses to involve some of the greatest specialists in the sector every year. Students get in touch with professional bakers and specific business realities and have the opportunity to learn skills and bakery secrets.
Il Granaio delle Idee was Training Partner in the lesson of 27 September 2018. One of our technician-bakery chefs held a lesson about the new healthy trends in bakery. It emerged that today it is no longer enough to bake regular bread: bakers must be able to enrich their offer with organic, clean label but above all healthy baked goods.
During the lesson, our technician and the students prepared 4 artisanal leavened products, with doughs characterized by nutritional properties or particular aromas:
Pane Funzionale Salus®: characterized by oat (for the contribution of fiber, the Beta-glucans, which help to reduce the absorption of sugars in the blood) and lupins (to increase protein content), Salus is our tasty functional bread.
Focaccia Genovese: the traditional Genoese "bread", enriched with the spices and the colour of our Nucleo® Curcuma.
“Rubatà” breadsticks: a variety of breadsticks typical from Piedmont (Italy), made with Nucleo® Vitaminic, our seeds and toasted flours mix for breadmaking.
Stretched breadsticks with Nucleo® Riso Venere: enriched by our Granulated Barley Flakes decoration, these breadsticks have been a success thanks to color and flavor given by venus rice.
We thank DIEFFE for their hospitality and the students for their curiosity!
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