“Triangolo Evolution”: Your Passport to Excellence in the Food and Medical Sector
With “Triangolo Evolution,” we offer you a unique opportunity to elevate your career and enrich your professional offerings. Here’s what awaits you in each course:
1. Inulin: Benefits and Usage Techniques
– Food Innovation: Discover how inulin, an underrated prebiotic fiber, can revolutionize your food products, offering unique benefits for intestinal health and the immune system.
– Practical Applications: Learn specific techniques to incorporate inulin into your products, improving the nutritional profile without compromising taste, a competitive advantage to attract an increasingly health-conscious clientele.
2. Erythritol: Benefits and Usage Techniques
– Health and Sweetness: Explore the benefits of erythritol, a natural zero-calorie sweetener. This knowledge will allow you to offer sweet yet healthy alternatives, ideal for clients mindful of their weight and health.
– Versatility in the Kitchen: Learn how to use erythritol in various preparations, from pastries to baked goods, expanding your range of offerings without added sugars.
3. Book - The Science of Antiaging Leavened Products
– Leavened Revolution: Discover how to transform pizzas, bread, and other leavened foods into antiaging products. This Book will give you the tools to create products that combine taste and wellness.
– Recipes and Techniques: Learn innovative recipes and preparation techniques that reduce fats and sugars while maintaining a high nutritional profile. This knowledge will enable you to offer unique products that stand out in the market.
With “Triangolo Evolution,” you can not only enrich your professional offerings but also position yourself as a leader in the sector, attracting clients seeking innovative and healthy solutions. This package is your ticket to a more dynamic career and a growing business. Are you ready to take the next big step?
Your Well-being Always Comes First!
Click here to view the Complete Index of the Book
Is staying in shape and living a long life eating pizza and leavened products every day your dream?
Learn all the secrets to cooking pizzas and longevity doughs, certified for nutritional safety, in the prestigious book "The Science of Antiaging Leavened Products" written jointly by Chiara Manzi and Antonella Pelagatti, pharmacist and graduate in Culinary Nutrition at the European Academy of Culinary Nutrition.
Additionally, the book contains many recipes for pizzas and sourdough, including gluten-free options.
With your purchase, you will receive a free video course on Bread, Pizza, and Leavened Products.
Dr. Chiara Manzi upholds the values of Italian culinary tradition, making iconic dishes such as pizza and leavened products healthy and suitable for daily consumption to live longer.
So, go ahead with Pizza, if reformulated with more fiber and antioxidants, less fat, a low glycemic index, and little salt, and above all with the taste of the highest quality Made in Italy ingredients.
Have fun creating Antiaging Pizzas with less fat than a big salad!
Author: Dr. Chiara Manzi
Number of pages: 234
Publisher: Art joins Nutrition Publisher
Publication: January 2022
Your Well-being First! Always.
The Gourmet Semi-finished product is a cereal blend excellent for making Bread and Pizza:
The "Gourmet Semi-finished Product" Thanks to some types of flour contained within it, such as wholemeal spelt flour and wholemeal rye flour, it is considered a strong flour, meaning it allows us to do long fermentations/maturations.
Recipe to prepare the pizza base with Semilavorato Gourmet:
Preparation:
Mix the flour with the salt, dissolve the yeast in the water and add it to the flour; knead until you get a smooth and elastic dough.
finally add the oil
Let the dough rise for 30 minutes, covered.
FOR THE PIZZA:
Divide it into 8 balls of about 200 g each and let rise for 2-4 hours.
Roll out the pizzas and bake in the oven at 200°C for 10 minutes; season and finish cooking for another 2-3 minutes, being careful not to let them darken.
FOR THE FOCACCIA
Spread the dough on a baking tray lined with parchment paper or a Silpat and let it rise for 2-4 hours. CBake in the oven at 200 °C for 10 minutes;
FOR THE BREAD:
Fold a couple of times and shape into two loaves of about 800 g each, then let rise at room temperature for 2-4 hours until doubled in size.
Bake at 160°C for 40 minutes, then remove from the oven, making sure that the crust remains golden and does not darken.
INGREDIENTS: soft WHEAT flour type 00, Tritordeum flour (natural cross between durum WHEAT and wild BARLEY), wholemeal EMMER flour, natural yeast from soft WHEAT flour type “0” powder, wholemeal RYE flour, dietary fiber: long-chain inulin, sunflower seeds, flax seeds, SESAME seeds, bread improver (natural yeast from soft WHEAT flour "0" powder, WHEAT flour, enzymes (WHEAT), antioxidant (ascorbic acid (E300)), oat flakes flour, barley flakes flour, wheat germ flour. May contain traces of SOY, MUSTARD, LUPIN, MILK AND DERIVATIVES, TREE NUTS. Maximum moisture 15.5%.
NUTRITIONAL VALUES: average values per 100 g - Energy 363 Kcal/1519 kJ, Fat 3.6 g of which saturated fatty acids 0.5 g, Carbohydrates 69 g of which sugars 1.2 g, Fiber 7.2 g, Protein 12 g, Salt 0.008 g.
Weight 1 kg
Notes
Suitable for vegetarians and vegans.
Preferably consume within 4 months of arrival. (this product has a shelf life ranging from 6 to 8 months).
Store in a cool, dry, ventilated place at a temperature below 25°C. Product subject to natural weight loss.
It is recommended to follow a varied and balanced diet and a healthy lifestyle.
Produced and packaged for Antiaging Italian Food Srl, via Alfredo Testoni 10, 40123 Bologna (BO) at the facility located at Via Giuseppe Garibaldi, 32 – 26010 Monte Cremasco (CR).
