Bakery and Pasta Consulting

Pre-cooked flours in the fillings and potato gnocchi Precooked flours have a wide application as a functional and clean-label ingredient in the fillings for fresh pasta and potato gnocchi. These

PULSES FLOURS IN THE BAKERY FOOD Some financial newspapers defined them “superfood” that are becoming the leder in the market and food industry thanks to proteins and soluble fiber nutritional

PREGELATINIZED PULSES FLOURS IN GLUTEN-FREE FRESH PASTA In the last World Pasta Day 2020, important issues, such as innovation, sustainability, ethics, globality and nutrition were discussed. The ingredients, that today

Gluten free bakery food, a game of emulsions and blends I always worked with cereals which contain gluten and so it wasn’t easy to understand this new world. My experience

How to increase the quality of your bakery food or pasta and reduce the costs The mechanization and automatization require a change in our everyday way work. This change is

THE MOLD ON THE BAKERY FOOD AND PASTA IS A MATTER OF THE AIR QUALITY From our experience we understood that a critical point, important for the fresh pasta, pre-cooked

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