Molino sul Clitunno investe sulla ripartenza del settore ho.re.ca puntando ancora di più sulla formazione dei tecnici e sulla qualità del prodotto.

2021 WILL BE UNDER THE SIGN OF “SOCIAL TRAINING” ON WHITE ART, THANKS TO OVER 80 FREE EDUCATIONAL VIDEO PILLS, REALIZED IN COLLABORATION WITH MASTERS FAVIO GARGIULO AND FEDERICO VISINONI.

“If it is true that the Covid19 pandemic has put a strain on the catering sector and the HoReCa sector, changing scenarios and making us reshape some commercial dynamics, it is also true that our philosophy of making products of excellence has absolutely not changed. . Indeed, today more than ever, we are convinced that continuing to invest in quality at 360 degrees is the driving force to be able to restart in the best possible way. ” – This was stated by Pierluigi Marani, CEO of Molino Sul Clitunno in Trevi, who presented the new project developed by the company, entirely dedicated to online training on white art.

“Making quality for us does not only mean producing high-end flours, – continues Marani – but it means being strategic partners for our customers, helping them to grow along their path, providing them with all the necessary support to reach the highest standards of yield of the finished product ”

The Molino sul Clitunno company has always been recognized not only for the production of high-end professional flours, but also for its attention to health, genuineness and nutritional well-being. In fact, we remind you that all Molino sul Clitunno flours do not contain GMOs, preservatives, additives or enzymatic enhancers.

Working alongside the Molino sul Clitunno company in putting into practice the online training, two Italian masters of white art: Federico Visinoni, former World Champion in 2015 at the “Pizza World Championship” in Parma, and Favio Gargiulo teacher , consultant and master of baking among the most appreciated internationally.

Through more than 80 FREE TRAINING VIDEO PILLS, the two masters will explain, from the official social pages of Molino Sul Clitunno, the secrets to work at best all the types of flour dedicated to the world of pizzeria, bakery and pastry, with particular focus on MIX for PIZZA, on PURE GOLD flours from a certified supply chain and on stone-ground flours from the new LE RUVIDE line.

THE THEMES OF THE VIDEO PILLEOLE ON WHITE ART

A path of over 80 free video pills, created with a view to immediate and fast social communication that does not take too many hours, while maintaining professionalism and the goal of transmitting skills and culture on traditional and modern white art. The two masters will take turns in addressing issues ranging from the technical characteristics of the various types of flour, to the absorption capacity of the dough up to the organoleptic characteristics of the finished products. You will be able to see kneading techniques and management of the same, while learning new processing methods through the realization of many sweet recipes (biscuits and wholemeal pies) and savory, such as the Sorrento scialatielli or the typical counter rotisserie, both in the context of pizzeria, with all the variants proposed by the champion Federico Visinoni, and in the bread-making (from the typical bread of Larino, to the Apulian focaccia) up to the large leavened products, with the creation of babà and leavened buffets for catering.