Training in the mill, we are ready to restart with courses dedicated to professional bakers.

pani fermentati e pani di grossa pezzatura


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 made with our two blends based on toasted corn germ from the Anima di Grano line:

the Ryecorn blend (type “1” soft wheat flour, rye flour and toasted corn germ)

and Zea (type “1” soft wheat flour, sourdough and toasted corn germ).

Professor of the course the technologist and master of white art  Pier Angelo Della Bona,

international expert in doughs and leavened products, who will lead participants to discover the potential of these two new blends applied to special large-sized breads and breads made with ferment, a new frontier in the sector.

The second date will be Sunday 18 October at 9.00, at the laboratory of the technologist Fabrizio Fiorentini of the Panificio S. Agnese and Acqua e Farina, in viale Maestri del Lavoro 7, Rieti.

This last event, organized together with the Bakers Association of Rome and its province, will be an excursus on four types of different products:

pizza shovel with chariot;

slipper with chariot;

artisan baguette without mold;

pan soft and suitable for long storage.

Also in this case the master and trainer Fabrizio Fiorentini will use the flours and blends of our mill: Zea e Ryecorn, Anima 3Colori 100% grano italiano e Betaglù,

the innovative blend with beta-glucans, ideal for cholesterol control.

For more information on our courses send an e-mail to, the mailbox of our training center.