The Baker 5 2015 Research, experimentation and a perspective on the flour market that looks to the future. In Umbria, Molini Spigadoro is the result of a dynamic and committed entrepreneurship that focuses on product excellence understood as raw material quality, technological innovation and attention to nutritional characteristics, process sustainability and the entrepreneurial design of a […]

Molini Spigadoro: The Fusion of Tradition and Innovation for Healthy and Tasty Food Eating well and healthy, without sacrificing taste, is not just a fad, but a real way of life. Mario Cucchia, managing director of Molini Spigadoro, is deeply convinced of this. For years, his company has embraced the challenge of producing fiber-rich, contaminant-free flours […]

October 2015 MILK ENZYMES: THE BENEFITS FOR THE BAKERY? Leavening without adding yeast… From the collaboration between Molini Spigadoro and the Center for Experimental Milk (CSL), LACTIC FERMENTS FOR LEVITATING are born, which allow the bakery product to rise naturally without the addition of yeast. They were selected from the great ferment richness of lactobacilli called […]

(Recipe by master Nico Carlucci)   INGREDIENTS   Biga Manitoba flour W 380/400 kg 1 Water g 440 Fresh brewer’s yeast g 5   Dough Kg 1.445 biga Kg 0.580 00 flour G 237 hemp flour G 16 fresh brewer’s yeast or 6 g dry yeast G 490 water G 36 fine sea salt G 18 […]