Bread to Chef: all the numbers of success

It is well known that the food world got us used to big revolutions in these years. Consider what happened to pizza, from poor dish climbing the ladder to the red carpets of the most famous gourmet restaurants.
Now is the turn of another great protagonist of all the tables in the world: bread. This leavened product par excellence is experiencing a renaissance never seen before.
Moretti Forni, always listening and ready to follow new trends, has interpreted this need conceiving “Bread to Chef”, the training project dedicated to “Ambasciatori del gusto” and their staff, with 6 in-depth appointments on high quality bread making as a brand new must-have in the restaurant sector.

Declined as a proper “dish”, in recent years bread has increasingly gained the attention of great Chefs, who love to experiment and present new proposals for this product, aka the business card of every fine dining reality.
In order to offer an exclusive product to its customers, it is necessary to dedicate a lot of time and study to the bread making: research on ingredients and doughs, timing calibration and adequate staff training are just some of the aspects to consider, in addition to baking, the essential step to be perfectly made, not to jeopardise the entire working process.
During the training days at MorettiLAB – our Baking Academy – expert baking instructors with the participants examined various baking technologies and techniques to make high quality bread in different food service realities, seizing the opportunity to reflect on the importance of heat as an ingredient. Both the Ambassadors involved personally and the staff hosted at MorettiLAB had different backgrounds, but all, at the end of the course, left the company with a new awareness: heat and its quality predominantly influence the manufacturing process, determining if a product is good.

Lesson after lesson, the 31 participating Chefs were amazed by the different technologies they saw and tried first hand testing their ease of use. The staff learned how a performing equipment can correctly manage the wet steam to easily obtain a bread with a fine and crunchy crust, setting both ceiling and floor power separately to ensure the right “push” that guarantees bread’s perfect development and, again, how it is simple to evenly bake different pieces of bread at the same time in the same baking chamber.
In the 68 hours of lessons, 40 of which dedicated exclusively to baking on 5 different ovens, 7 different types of sourdough bread were baked, for a total of 222 kg of dough.
During the various appointments, constructive discussions were born with the participants on various themes, from working methods to fermentation techniques, from sourdough to the organization of a laboratory. Among all these, the driving topic was baking: most of the Chefs were very satisfied to have had the opportunity to come into contact with Moretti Forni, the leading company in baking field, personally experimenting new equipment and technologies never seen before. The Chef’s staff also had the opportunity to see the importance of specific baking for each type of product.

“Bread to Chef“, the initiative created to offer concrete support to the food service world, also turned into a precious chance for mutual exchange of ideas and as and additional opportunity for the participants, who experienced an interesting training experience together.
Moretti Forni has given life to this project as part of a transversal divulgation path already started a long time ago, aiming that perfect baking becomes a widespread heritage, to reach an even wider audience of users.