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List of Articles


On this page, we have gathered numerous in-depth articles on key topics in pastry and breadmaking, as well as on some raw materials considered of primary importance. The topics are presented in a concise and essential manner, using clear and specific language that is sufficiently technical to help anyone—so we hope—dispel doubts or better understand the subject discussed.

List of published articles

Special Carnival Time
Special Carnival Time
13 Jan 0
OPEN FLUE BAKING: What does it mean and when should you do it?
OPEN FLUE BAKING: What does it mean and when should you do it?
06 Jun 0
Salt, the Ancient White Gold
Salt, the Ancient White Gold
06 Jun 0
The preparation of "His Majesty" the Puff Pastry
The preparation of "His Majesty" the Puff Pastry
03 Jun 0
The Custard... quick
The Custard... quick
03 Jun 0
The "Queen" in pastry
The "Queen" in pastry
03 Jun 0
L-Ascorbic Acid or Vitamin C?
L-Ascorbic Acid or Vitamin C?
03 Jun 0
Crackers, history and evolution
Crackers, history and evolution
03 Jun 0
Red Bread friend of the heart
Red Bread friend of the heart
02 Jun 0
Vegetable charcoal bread
Vegetable charcoal bread
02 Jun 0
The rye flour
The rye flour
01 Jun 0
The "leukemic" bread and the malt
The "leukemic" bread and the malt
01 Jun 0
Erythritol: Discovering This Interesting Natural Sweetener
Erythritol: Discovering This Interesting Natural Sweetener
20 May 0
What are some tips for optimal processing of our preparations with the bread machine?
What are some tips for optimal processing of our preparations with the bread machine?
09 Oct 0
Why is it important to gradually add liquids, especially water, to the dough?
Why is it important to gradually add liquids, especially water, to the dough?
09 Oct 0
How should I knead by hand if I don't have a mixer?
How should I knead by hand if I don't have a mixer?
09 Oct 0
For which type of flour or bread mix is ​​the "trunk" shape recommended?
For which type of flour or bread mix is ​​the "trunk" shape recommended?
09 Oct 0
What happens if you want to replace brewer's yeast with mother yeast?
What happens if you want to replace brewer's yeast with mother yeast?
09 Oct 0
How and when should you score the surface of the bread?
How and when should you score the surface of the bread?
09 Oct 0
How do you recognize that the dough for bread, croissants, etc. is leavened and ready for baking?
How do you recognize that the dough for bread, croissants, etc. is leavened and ready for baking?
09 Oct 0
How to speed up at home the leavening of bread in case of need?
How to speed up at home the leavening of bread in case of need?
09 Oct 0
What does it mean to roll out the dough on a "floured table"?
What does it mean to roll out the dough on a "floured table"?
09 Oct 0
What does "letting the dough rest" mean?
What does "letting the dough rest" mean?
09 Oct 0
What does "knead for the time strictly necessary" mean?
What does "knead for the time strictly necessary" mean?
09 Oct 0
What is baking paper and are there alternatives for proofing bread?
What is baking paper and are there alternatives for proofing bread?
09 Oct 0
What does "q.b." mean when reported in certain recipes?
What does "q.b." mean when reported in certain recipes?
09 Oct 0
Why is the quantity of water or other liquids often indicated as "approximately" or as a minimum/maximum value in recipes?
Why is the quantity of water or other liquids often indicated as "approximately" or as a minimum/maximum value in recipes?
09 Oct 0
What is the optimal cooking time?
What is the optimal cooking time?
09 Oct 0
What is the optimal cooking temperature?
What is the optimal cooking temperature?
09 Oct 0
What is a pastry bag?
What is a pastry bag?
09 Oct 0
What is a single fold and a double fold?
What is a single fold and a double fold?
09 Oct 0
What does it mean "smooth and homogeneous dough"?
What does it mean "smooth and homogeneous dough"?
09 Oct 0
Why should yeast be stored in the refrigerator?
Why should yeast be stored in the refrigerator?
09 Oct 0
What is the action of brewer's yeast in the dough?
What is the action of brewer's yeast in the dough?
09 Oct 0
What is the "gluten mesh"?
What is the "gluten mesh"?
09 Oct 0
What is the best leavening temperature?
What is the best leavening temperature?
09 Oct 0
What does it mean to leaven bread covered with "plastic sheeting"?
What does it mean to leaven bread covered with "plastic sheeting"?
09 Oct 0
What does it mean to "butter" the pans or molds?
What does it mean to "butter" the pans or molds?
09 Oct 0
What does it mean to bake with steam?
What does it mean to bake with steam?
09 Oct 0
The mother dough (or natural yeast)
The mother dough (or natural yeast)
07 Oct 0
The-gluten-mesh
The-gluten-mesh
07 Oct 0
The myth of Kamut
The myth of Kamut
07 Oct 0
Wheat Flour
Wheat Flour
07 Oct 0
Bread at home
Bread at home
07 Oct 0
On leavening
On leavening
07 Oct 0
The fats
The fats
07 Oct 0
Beware of steam!
Beware of steam!
07 Oct 0
The frying
The frying
07 Oct 0
Practical tips for correct leavening
Practical tips for correct leavening
07 Oct 0
The pantry full of little critters!
The pantry full of little critters!
07 Oct 0
Gluten (and celiac disease)
Gluten (and celiac disease)
07 Oct 0
Chocolate: from its origins to the present day
Chocolate: from its origins to the present day
07 Oct 0
Palm oil: let's see clearly
Palm oil: let's see clearly
07 Oct 0
Many interesting seeds for our diet
Many interesting seeds for our diet
07 Oct 0
Turmeric, a valuable ally against heavy metal contamination
Turmeric, a valuable ally against heavy metal contamination
07 Oct 0
The Properties of Buckwheat
The Properties of Buckwheat
07 Oct 0
Bread yeast, this illustrious microorganism
Bread yeast, this illustrious microorganism
07 Oct 0
Why does Custard become... cream?
Why does Custard become... cream?
07 Oct 0
Puff Pastry Premix
Puff Pastry Premix
07 Oct 0
Why bread mixes exist
Why bread mixes exist
07 Oct 0
Croissant, the pleasure of breakfast
Croissant, the pleasure of breakfast
07 Oct 0
The croissant history
The croissant history
07 Oct 0
Spirulina Algae
Spirulina Algae
07 Oct 0
Spelt Wheat
Spelt Wheat
07 Oct 0