Puff pastry and large leavened products with Sebastiano Caridi
On October 6th in Faenza, a professional training day at Molino Naldoni's Fermentum Academy will be dedicated to the great leavened products: panettone, pandoro, and viennoiserie.
Addressing the Christmas production peak with greater method, control, and efficiency means working not just on recipes, but on the entire laboratory process. This is the focus of the training day "From Bean to Pastry," scheduled for October 6th at Molino Naldoni's Fermentum Academy in Faenza, with Pastry Chef Sebastiano Caridi.
Large leavened and puff pastry products: from technique to process control
The course is designed for pastry professionals and offers a technical and practical approach to the preparation of large leavened and puff pastry products, with a particular focus on panettone, pandoro, and viennoiseries. The goal is not only to perfect individual techniques, but also to work on laboratory organization, streamlining workflows, and achieving consistent results. These aspects are particularly important when production volumes increase and fermentation management becomes crucial to maintaining high quality standards.
Vienna and Prague, two flours for different processes
Molino Naldoni flours dedicated to professional pastry making will be the focus of the day. Specifically, Vienna will be used by Sebastiano Caridi for his work with sourdough starters and large leavened products, while Praga will be dedicated to making croissants. Two flours with specific characteristics and different uses, designed to guide professionals through the various stages of preparation and contribute to a more controlled process. As Sebastiano Caridi explains: "I'm drawn to Vienna for its aromatic balance, ease of processing, and above all, its consistency and reliability. It allows me to monitor the sourdough starter and tackle even long fermentations with great confidence."
The formation of the Fermentum Academy
The day is part of Molino Naldoni's Fermentum Academy project, which offers a training format dedicated to pizza, bread, pastry, and fresh pasta professionals. The Academy aims to connect knowledge of raw materials with the daily experience of those working in the lab, exploring techniques, processes, and professional applications. A journey that begins with the grain and culminates in the transformation of the raw material, through knowledge and expertise.
Molino Naldoni, over 300 years of history
Molino Naldoni, a Romagna-based company with over 300 years of history, produces flour by milling approximately 450 tons of wheat per day, 80% of which is Italian, according to the company. Its operations are part of a supply chain that connects the selection and processing of wheat to the specific needs of restaurant and pastry professionals. From this perspective, flour is not just an ingredient, but the starting point of a process in which raw materials, technique, and expertise all contribute to the final result. The "From Grain to Pastry" event will be held on October 6th in Faenza. Molino Naldoni.
