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Carnival is the time of year when the kitchen turns into an explosion of aromas, colors, and traditions. It’s a celebration of lightheartedness, smiles, and—above all—sweets that have accompanied thi..

Among the first tips in our column, we discussed “what it means to bake with initial steam” , explaining the importance of steam, especially for freshly baked bread, as it contribut..

Salt, a primary ingredient since prehistoric times, is the oldest and perhaps most widely known and used seasoning in gastronomy and kitchens around the world. For centuries, it was the most precious ..

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..

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..

The Queen of Pastry: Who? Custard Cream!Custard cream, whose origins trace back to the late 1600s in France, is a fundamental element in the creation of countless desserts. Often referred to as the "Q..

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 ..

Crackers were born in the United States of America. Their invention is credited to a Massachusetts baker named Theodore, who in 1792 worked to create a new version of a hard biscuit, designed to be lo..

VEGETABLE CHARCOAL: Banned in Bread in Italy, but... It's Not Harmful! On January 5, 2016, the Forestry Corps of the Puglia Region seized bread containing vegetable charcoal from 12 bakers in Bari, An..

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 ..

WHITE-CRUSTED BREAD: Leukemic Bread?Recently, one of our customers, using a very "colorful" expression, referred to "leukemic bread," meaning bread with a thin crust and a pale, whitish color—unappeal..

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..

An interesting line of products in our assortment is PASTICCERIA ZERO, a selection of mixes sweetened with erythritol instead of sugar (i.e., sucrose, which results from the combination of glu..

 WORKING WITH A BREAD MAKER: What are some tips for optimal use of our mixes with a bread machine?As mentioned previously, when using a bread maker, it's often advisable to slightly reduce the amount ..

PROPER ABSORPTION OF LIQUIDS: Why is it important to add liquids, especially water, gradually to the dry mixture?The issue of variability in liquid quantities (e.g., approximately 500 g) has been addr..

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,..

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..

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..

READY FOR BAKING: How to know when bread, croissant dough, etc. is fully proofed and ready to bake?Typically, the dough should at least double in volume during proofing, although in some recipes with ..