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October 31, 2018
How to set up a professional pizzeria

Have you decided to open a pizzeria? Do you want to be different from your competitors? Start from choosing the best instruments!

September 18, 2018
Why choose a professional sheeter

Professional sheeter, a must have for your pastry and restaurant cooking. Find out how it can help in your daily job!

July 20, 2018
Pastry machines for a better products quality

Find out the best pastry machines to better organize your job and offer a high quality production.

June 29, 2018
Gluten-free pizza: what to do in your pizzeria

What to do if you want to include a gluten-free pizza in your menu? Which rules have to respect and what do you absolutely must know?

May 16, 2018
Restaurant Hotel: pizza yes or no

Why do lots of hotels in touristic areas have not a pizza menu? Which advantages would a pizza menu bring to the inn?

April 23, 2018
Pizza gourmet

What is the real pizza gourmet? And how should a pizza gourmet be in order to justify the higher price?

March 6, 2018
optimize your pizza dough

What would you do if you could cutting and rounding 800/1000 portions of dough per hour with the same results of a manual job?

November 30, 2017
Panettore's secrets

Not all Panettones are equal. Some are artisanal and cooked faithfully following the traditional receipt, whereas others are industrial, baked cutting or modifying some of the many phases needed to prepare them...

November 3, 2017
Sigma at HOST 2017

The 40th edition of HOST has just ended. We’ve asked Andrea Gnocchi, our R&D manager, to tell us about his experience of this five-days long event.

July 28, 2017
Puntata important phase

When it comes to dough, you should always bear in mind that mixing, resting and portioning are tightly connected phases. That’s why they should be considered a unique process with the aim of transforming the gluten mesh in the bearing structure of your final product. Gluten, as every dynamic system, constantly evolves. When you start mixing, gluten is tough: when manipulated, in fact, it tends to reshape back to its original form. As a contrast, when fermentation goes on, gluten becomes increasingly malleable.