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CUSTARD: When Does It Truly Become… Cream?Custard or pastry cream is undoubtedly the queen of desserts! It is the perfect complement for countless cakes and pastries—puff pastries, cream puffs, donuts..

SCORING THE BREAD: How and when should you score the surface of the bread?Before baking, you can personalize your leavened bread to make it visually appealing. After removing the plastic sheet or clot..

LOAF BREAD OR "BAULETTO": What type of flour or bread mix is best suited for the "bauletto" shape?The "bauletto" shape, also known as the "cube" shape, is typical of of toast bread or cereal breads pr..

SOURDOUGH: What happens if you want to replace brewer's yeast with sourdough?If you want to replace brewer's yeast with sourdough in your bread preparations, there is no problem with the working metho..

MANUAL PROCESSING: How should I knead by hand if I don't have a mixer?Professionals in baking and pastry making are equipped with planetary mixers and multi-speed mechanical kneading machines (spiral,..

BAKING TEMPERATURE: What is the optimal baking temperature?There is no single optimal baking temperature. The general rule is that the higher the temperature, the more the crust forms, which is not id..

FOR OUR DIET: Many Interesting SeedsOilseeds are caloric elements, yet they are increasingly introduced into diets and recommended by naturopaths and nutritionists to address deficiencies caused by mo..

ANCIENT GRAIN: RyeRye is a mountain grain, currently undergoing widespread reevaluation due to the rediscovery of its excellent nutritional properties.Its origins seem to date back 2,000 years in Asi..

BUCKWHEAT: A Pleasant RediscoveryBuckwheat (or “black wheat”) is a wild plant of Asian origin, from a vast territory spanning Siberia, Tibet, the Himalayas, and Manchuria. It arrived in Europe during ..

A BREAD FRIENDLY TO THE HEART: Discover the Red Bread.Here’s an exciting new addition to our tables: RED BREAD, visually appealing with its unique color of both the crumb and the crust, delightful to ..

COOKING TIMES: What is the optimal cooking time?It’s not possible to define a general cooking time, as it depends on the size of the bread, focaccia, or dessert being baked, as well as the cooking tem..

EASY AND QUICK: How to Make Custard CreamThere are many recipes for making custard cream, but the basic ingredients remain the same: milk, sugar, egg yolks, flour, and a pinch of flavoring.  Then, eve..

INGREDIENT: L-Ascorbic Acid, or Vitamin C? In many labels for bread mixes and leavened products, you'll find an ingredient called L-ascorbic acid, identified in the European additive numbering system ..

WAKE UP: Croissant, the pleasure of breakfastCroissants, in Italy often also called cornetti (small horns) or incorrectly referred to as brioche, are the classic breakfast treat for many of us.Often ..

 THE STORY OF A BELOVED DESSERT: The CroissantThe origin of many desserts is often shrouded in mystery, their histories lost in the centuries and traditions passed down through generations, sometimes ..

A NATURAL IDEAL SUPPLEMENT: Spirulina AlgaeSpirulina algae, scientifically known as Arthrospira platensis, is a freshwater alga. Its properties were already recognized by the Aztecs and Mayans in pre-..

SPELT WHEAT: A Grain Worth RediscoveringIn 2018, European legislation renamed spelt as "spelt wheat". This classification, particularly relevant in the context of allergies, emphasizes its belonging t..

GLUTEN AND CELIAC DISEASE: Understanding the Reasons[WHAT IS GLUTEN?]Gluten is the protein component found in cereals, primarily in soft wheat flour and durum wheat semolina. It is also present in flo..

BREAD MIXES: Why Do They Exist?A common question we often hear is: why use bread mixes? This question usually stems from concerns about using something artificial, unnatural, or of low quality. In thi..

PUFF PASTRY: Let's Discover How It's MadePreparing puff pastry is harder to describe than to actually do, although honestly, there might be a bit of hesitation at first.To make puff pastry, two doughs..