Bread as a cultural and scientific project: Il Panificio di Camillo between tradition and innovation
Awarded the Lorenzo Cagnoni Prize at SIGEP World, Il Panificio di Camillo stands out for a model that goes beyond artisanal excellence. With Pane Rustico Madre Tipo 1, the company combines sourdough tradition, local supply chains and scientific research, offering a contemporary vision of bread for horeca and retail. What does the Lorenzo Cagnoni Award...
ILEM Bakery simplifies HoReCa work
Anyone who works in a bakery, pizzeria, or pastry shop knows it well: the day never really ends. Early-morning shifts, deadlines to meet, demanding customers, and rising utility costs. It takes just one small setback, dough that doesn’t rise properly or an oven that fails to maintain temperature, to slow down production and waste time...
Rustic Sourdough Bread Type “1”
Il Panificio di Camillo presents the Rustic Sourdough Bread Type “1”, a product born from a precise vision: relying exclusively on natural sourdough for leavening. Rustic Sourdough Bread Type “1” also represents a step forward in supply chain control. First of all, it is made with wheat grown in the Biosimbiotic District of Romagna, cultivated...
A new era for snacks and puffed cakes thanks to the Bake Italy presses
BAKE ITALY presented at SIGEP 2023 its presses producing in just a few seconds a tasty alternative to bread and much more. With this press it is possible to play with the new trend of puffed cakes and cereal snacks by creating, diversifying, customizing new products. Thanks to its versatility the BAKE ITALY press is...