Tag: bread 

The oldest bread in the world, or rather the first bread in history , would have been baked just over 14 thousand years ago. This was stated by a group of archaeologists from the University of Copenhagen, as reported in the journal Proceedings of the National Academy of Sciences. A burnt flatbread of unleavened bread […]

There’s no point in hiding it: there’s not a day when there’s no bread left over, maybe because you planned your purchase poorly, or because you decided to eat out at the last minute. It’s possible to preserve bread , but how? PRESERVING BREAD, THE METHODS Quality bread is certainly easier to store since the […]

Distinguishing quality bread made according to the rules of art, with flavor and uniqueness, from industrial products devoid of identity is not always easy. So what are the parameters to take into account? RECOGNIZING QUALITY BREAD, THE RULES The look. A rough and rustic-looking bread is a good sign, even better if it has a […]

Biga , but not only. Poolish , in fact, is a fermentation technique that allows us to talk again about the indirect method in bread making . In summary: it is a dough that precedes the final one and on which the percentage of yeast is calculated. The technique was discovered by a Polish baker […]

This is certainly not a pleasant news. In fact, an increase in the cost of bread is expected in the coming weeks, as reported by Codacons. The reason? Wheat production has suffered a drastic cut due to the recent drought that has affected the main producing countries, from Russia to Germany, also hitting France, Ukraine […]

Eating fresh bread remains a good Italian habit, even though consumption has fallen by 50% in the last ten years. Today, we consume an average of 85 grams per day. Supermarkets now offer baguettes and other types of freshly baked bread at all hours and every day, including holidays. However, you need to be careful […]

In the dough of baked products , the action of fat is fundamental. First of all, fat has a lubricating action by forming a thin layer of fat that is placed between the particles of starch and proteins, connecting the various components of the dough. In this way, the dough is more malleable and the […]

Artisan bread is now the national consumer’s favorite product: 1,638 thousand tons were consumed in 2016. The survey carried out by Cerved and commissioned by the Italian Bakery Ingredients Association (AIBI) revealed these important consumer trends. ARTISAN BREAD, WHAT A PASSION Bread is an increasingly dynamic sector that varies according to the raw materials selected: […]

Until a few years ago it was an almost insignificant ingredient. Today everything has changed: flour plays an increasingly important role in the baking sector. A real revival that now sees it as a protagonist throughout Italy, from North to South. SUCCESSFUL FLOUR, HERE ARE THE THREE SECRETS Brands in the clothing and beauty sectors, […]

A love story, that for bread making , that begins with “Gigi”, his mother yeast, and is made up of 239 recipes. The Manual of Italian Bread Making by Teresio Busnelli is dedicated not only to bakers, but also to pastry chefs, restaurateurs and enthusiasts. The book offers general notions on production together with an […]