April 13, 2021
Not everyone knows that lactic-acid bacteria are an excellent raising agent for bakery products and many places have started using them instead of yeast. Using cultures for bakery products has a […]
March 16, 2021
Probiotici: cosa c’è dietro questo nome? Ancora oggi la parola probiotico è calda, tanto da sollevare diversi polveroni riguardanti il suo significato.
March 11, 2021
Commonly associated with Italy and especially the Emilia Romagna region, Parmigiano Reggiano (the real McCoy when it comes to Parmesan cheese) is without doubt a staple ingredient for Italian cuisine, an integral part of […]
April 13, 2021
Not everyone knows that lactic-acid bacteria are an excellent raising agent for bakery products and many places have started using them instead of yeast. Using cultures for bakery products has a […]
March 16, 2021
Probiotici: cosa c’è dietro questo nome? Ancora oggi la parola probiotico è calda, tanto da sollevare diversi polveroni riguardanti il suo significato.
March 11, 2021
Commonly associated with Italy and especially the Emilia Romagna region, Parmigiano Reggiano (the real McCoy when it comes to Parmesan cheese) is without doubt a staple ingredient for Italian cuisine, an integral part of […]
February 17, 2021
Come è fatto lo Yogurt? Grazie alla Dott.ssa Cecilia Dieci, @thetonicgene, Biologa nutrizionista, entriamo nel dettaglio per scoprire insieme come è fatto uno degli alimenti più consumati durante la colazione.
December 2, 2020
What is rennet? Rennet is a natural ingredient of animal origin rich in enzymes such as chymosin and pepsin, essential for the production of cheeses.
October 16, 2020
What are lactic ferments? Today it is thought that the first lactic ferments appeared on Earth at the end of the Cretaceous period.
