Combining tradition and innovation is essential to create a culinary experience that is not only delicious, but also healthy and satisfying. Today, more than ever, we are witnessing an inescapable marriage between health and the Ho.re.ca sector, which represents an epochal turning point in the industry.
I am fully convinced that this direction is the key to the future of catering. At last, it is possible to integrate innovative processing techniques with excellent raw materials, preserving their precious nutritional elements. This approach allows for full awareness in the formulation of the final product, which will arrive in the hands of the customer with all its beneficial properties intact.
Having an in-depth knowledge of raw materials and their effects on the end consumer is essential to achieve the ultimate goal: to offer products of excellence that give exhilarating emotions and retain all the precious properties that nature offers us. This does not mean abandoning our roots, but rather strengthening them, enjoying the health benefits they offer us.
For example, in bread-making, the use of natural yeasts and wholemeal flours, combined with low-temperature baking techniques, results in products that are not only tasty, but also rich in essential nutrients. Similarly, in confectionery, the use of natural sweeteners and healthy ingredients can create desserts that satisfy the palate without compromising health.
Knowing the nature of things makes it possible to reintroduce savoury products, desserts or dishes that, through proper cooking and perfect processing, respecting time and temperature, are exciting and full of energy and health. This all-round approach to catering is the key to a healthier and more conscious future.
Natural Leavening Bread with Ancient Flour
Tradition: Natural leavening is an ancient technique that uses sourdough, a natural ferment composed of flour and water, which allows the bread to rise thanks to the yeast and bacteria in the environment. This method gives the bread a unique flavour and increased digestibility.
Innovation: The use of ancient flours, such as spelt, buckwheat or kamut, combined with modern bread-making techniques, such as steaming or the use of temperature-controlled ovens, results in a final product that not only respects tradition, but is also rich in nutrients and suitable for those with food intolerances.
Health Benefits
– Improved Digestibility: Natural leavening helps break down gluten, making the bread more digestible.
– Richness in Nutrients: Ancient flours are often less refined and contain more fibre, vitamins and minerals than modern flours.
– Unique flavour: The combination of sourdough and ancient flours gives the bread a complex and aromatic flavour that is difficult to achieve with industrial methods.
In conclusion, the harmonious fusion of tradition and innovation represents the future of catering, a future where health and taste meet in a perfect union. Experimenting with innovative techniques and excellent raw materials, without ever losing sight of our culinary roots, is the key to creating products that not only delight the palate, but also bring significant health benefits.
An in-depth knowledge of raw materials and processing techniques allows us to achieve extraordinary results, integrating traditional methods with modern approaches. Do not be afraid to explore new possibilities and experiment with courage and creativity.
If you wish to explore further or have specific questions, please do not hesitate to ask. Your culinary journey can be enriched by continuous research and passion for what we do.
Happy experimentation and good health!