Leavened products are characterized by a high glycemic index due to the long fermentation processes that predigest the starches and make them more quickly digestible.

While this feature is usually highlighted as a positive "lightness" for health, it actually causes inflammation after consumption.

The traditional Italian leavened recipes, from bread to pizza to focaccia, are also the main source of excess salt for the population and acrylamide especially for children.

In this course, you will learn how to prepare bread, pizza, grissini, and advanced focaccias, rich in flavor, aroma, and pleasure, while simultaneously improving the nutritional profile of the product.

Hands in the Dough! During the course, each student works alongside the instructors in preparing the recipes.

What will you learn?

• the different types of yeasts and fermentations and their impact on the sensory and nutritional profile of leavened products;
• how to design doughs that are nutritionally balanced;
• the different flours and fibers that can be used to improve the glycemic profile of leavened products;
• understanding the relationship between fiber, satiety, and intestinal well-being;
• how to improve the structure, crumb, softness, and shelf life of doughs;
• how to make fragrant, satiating, and tasty anti-aging bread;
• how to prepare Evolution pizza with a perfect balance between taste and nutritional impact;
• how to create grissini rich in fiber and consistent with a healthy proposal;
• how to evaluate the relationship between flours, fibers, water, fermentation times, and the final result;
• how to manage times, temperatures, and browning levels to reduce the risk of acrylamide formation;
• how to apply scientific cooking techniques to obtain leavened products that are tasty, safe, and nutritionally more advanced;
• how to communicate the value of longevity leavened products to clients, patients, or consumers.

NB: the overall cost includes the lunch break.