Christmas Stollen recipe RECIPESBy Ufficio Stampa16 December 2021Leave a commentChristmas Stollen is a typical seasonal German recipe from Dresden. An interesting alternative to Italian classic panettone, rich of ingredients, with a delicious marzipan filling. The deck oven “push” is essential for this preparation: thanks to S series Pastrybake, the baking chamber dedicated to pastry and leavened products, the result will be amazing. Let’s see… Details
Panettone recipe by Giuseppe Zippo RECIPESBy Ufficio Stampa4 December 2021Leave a commentHigh production and baking uniformity are serieR rotary oven features. This model has been chosen by Giuseppe Zippo, the famous Pastry Chef from Salento. “I have started my adventure many years ago with a Moretti oven with 3 trays, then I chose serieR because it’s the only oven that guarantees excellent products with a super… Details
Bioesserì, the concept with an organic soul in the heart of Milan #RoadToSmartBakingBy Ufficio Stampa17 November 2021Leave a commentCertified and selected ingredients, strictly organic and attention to environmental sustainability characterize Bioesserì, the elegant bistros run by the Borgia brothers, now close to their fourth opening. Vittorio and Saverio moved from Sicily to Milan to study and after graduating at Bocconi and Politecnico, they decided to completely change course and launch their career as… Details
Pasquale Moro’s gourmet pizza “al padellino” RECIPESBy Ufficio Stampa12 November 2021Leave a commentserieS facilitates the management of the production line. The perfect heat allows you to comfortably prepare the pan pizza bases in advance and then garnish them just before serving, this will make your service more efficient and faster and your customer completely satisfied. In this gourmet pizza al padellino – baked in a round shaped… Details
Roman-style pumpkin filled pizza by Renato Bosco RECIPESBy Ufficio Stampa29 October 2021Leave a commentS series advanced heat for pizzeria guarantees the necessary push for the correct development of the product, baking uniformity and the right degree of internal humidity, without ever turning the pan. Also ideal for cooking the most delicate fillings, S series is the oven used by Renato Bosco, one of the most famous pizza masters… Details
Milanese Panettone recipe by Mauro Morandin RECIPESBy Ufficio Stampa8 October 2021Leave a commentPanettone is a typical Milanese Christmas sweet bread, so popular to be now sold all year around. S series conventional baking is ideal to make it, as it allows the correct starches gelatinisation and increases the shelf-life considerably, keeping the right internal humidity. Take it easy and plan your production with no stress. Let’s see… Details
Wholewheat Roman-style pizza RECIPESBy Ufficio Stampa9 August 2021Leave a commentHave you ever thought of making a crispy and crunchy pizza with wholemeal dough? serieS makes your life easier! In this recipe, the dough long processing is enhanced by serieS’ heat with Dual-Power Technology, which perfectly manages the cooking of the toppings, the pre-baking and the finishing, for a Roman-style pizza that will make you… Details
Genoese focaccia RECIPESBy Ufficio Stampa6 August 2021Leave a commentThe Genoese focaccia is one of the most classic and famous products of the Ligurian tradition, to be enjoyed as a side dish to savoury or sweet preparations. In this recipe, the right balancing of serieS heat will make the focaccia slightly crunchy outside and spongy on the inside. Let’s see how to make it:… Details
serieS S50E awarded the Green SMART Label 2021 NEWSBy Ufficio Stampa4 August 2021Leave a commentMoretti Forni once again protagonist in the Smart Label Host Innovation Award, the recognition dedicated to innovation for professional hospitality, promoted by Host – Fiera Milano, in partnership with POLI.design and sponsored by ADI, Association for Industrial Design. Model S50E was awarded the Green SMART Label, the prize for products with highly innovative content and… Details
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… Details
