A research team: Italian Army relay in support of the Città della Speranza Foundation of Padua. We too have answered the call! We are proud to promote the splendid initiative of the Padua Onlus which will take place on Saturday 26 September 2020 in many Italian cities. This pandemic has highlighted three essential concepts: the […]
Walnut and plum bread to greet the summer season and celebrate the first day of autumn. Recipe for professional operators. Discover our exclusive recipe made with Ryecorn, our new mixture of line Anima di Grano with type “1” flour, rye flour and our special ingredient: toasted corn germ! Ingredients 2 kg of Ryecorn Wheat Core […]
Training in the mill, we are ready to restart with courses dedicated to professional bakers. The first date is Wednesday 14 October at 3.00 pm at Cereal Lab, the training room inside the mill, in via Padovana 123 Arcole (Vr). The theme of the afternoon is large-sized breads and fermented breads, which will be […]
Have you ever seen how an artisanal panettone is born? In our Cereal Lab training room we did the test and the results were nothing short of exciting! The pre-dough that rises slowly for at least twelve hours, the amazement after the night of leavening, the second dough phase and then the leavening again, the […]
The micòoula is a typical Christmas bread from Hône, a village in the Aosta Valley and is the ideal recipe to make with our Ryecorn blend (type “1” wheat flour, rye flour and toasted corn germ). Since 2008, a local association, the Amis della Micòoula, has decided to enhance this black bread with an unmistakable […]
