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On October 9th 2019 we had the pleasure of being present at the day organized in collaboration with Braims with main protagonists Iginio Massari and Braims products. Maestro Massari interviewed by Carlo Meo, Professor of Food Experience at the POLI.design of the Politecnico di Milano, was able to tell us about the different aspects of modern confectionery and some strategies to succeed in confectionery. During his speech Massari also revealed one of his favorite sweets, linked to his childhood, stating that: “The sweets of sentiment are never exceeded”.
Three new references are added to those already present in the Dolce Idea assortment of the Molino Agugiaro & Figna. In particular: Grano Franto: Flour made with a special low-pressure grinding that leaves all the organoleptic and nutritional properties of the grain unaltered. Grinding grains of broken wheat are added, which remain crispy in the dough. Available in 10 kg bag; Mora: Extra virgin wholemeal flour (Agugiaro & Figna patent) which involves removing the outermost part of the grain (richer in lignin and giving it a slightly bitter sensation) and the whole part of the residual grain is ground. Available in 10 kg bag; Grani Antichi: A special stone-type type 2 flour with a rustic appearance that represents an innovative product with a high digestibility. All three flours can be used for croissant, shortcrust pastry, bread and breadsticks. Mora flour is also indicated for Panettone. Click here for recipies!
We are proud to present you some new product, the Sinfonie, that is a line of flours specified studied for pastry. Those products complete our flour assortment. The commercial line of Sinfonie is divided into seven references of the best quality wheat flours, created to always achieve excellent results. Each has a specific use, for which it expresses the maximum performance. The Biscotteria is suitable for the production of shortbread, biscuits and dry pastries; the Pan di Spagna is excellent for choux pastry, cream puffs and sponge cake; the Sfoglia as the name implies is specific for puff pastry; the Croissant is instead more versatile, optimized for the production of both puff pastry and leavened croissants; the SottoZero is a “soft wheat flour coming from the grinding and sifting of North American and non-germinated soft wheat, it is a flour specifically designed for those productions of croissants, pre-leavened and not,…
Thanks to the inclusion in our catalog of 4 new references, we have expanded our range of butter from the French brand Flechard. We can now offer all our customers the following references: Anhydrous butter in block of 10 kg to 99% Butter in loaf format with a weight of 1 kg to 82% Butter in 2 kg’s flat format 82% Butter in 1 kg’s flat format “ambient chaude” Butter in block of 10 kg to 82%