Conventional baking in the kitchen – Franco Aliberti MISCELLANEOUSBy Ufficio Stampa10 May 2022Leave a comment“Baking represents more than 40% of the final product” How important is baking in the creation of a dish? What happens to a product cooked in a conventional -no fan assisted – oven? How can the oven help us in the preparation of the line? To answer these and many other questions, we are launching…
Heat is an ingredient® MISCELLANEOUSBy Ufficio Stampa28 July 2021Leave a commentIn a recent interview for Identità on the road, the famous chef Massimiliano Alajmo drew the attention to the etymology of the word “ingredient”. Deriving from Latin ingrĕdi, literally “enter inside”, the ingredient can be interpreted as penetration of the matter, just like what happens during baking process: the heat penetrates the products, from the…
