Through his work as a trainer, consultant and venue owner in Miami, he has had the opportunity to test and select flours in a variety of professional settings. According to Bachour, the secret to high-quality products lies in choosing a flour that can meet the demands of modern pastry making, which requires precise and repeatable results.

The importance of flour in running a laboratory

The quality of the flour affects the workability of the dough, the baking performance and the consistency of the final product. Each preparation has its own specificities, but a flour’s ability to adapt to multiple uses without the need for mixing is a significant advantage for professionals. Being able to rely on a stable raw material makes it possible to simplify production processes, optimizing time and resources, reducing waste and improving work organization.

A pastry chef needs flours that guarantee a consistent yield, facilitate dough management and enhance the organoleptic characteristics of each creation. Finding a flour that can be used for multiple preparations, without compromising the quality of the final result, means having a valuable ally in one’s laboratory.

Innovation in modern pastry

The evolution of pastry making has led to greater attention not only to technique but also to the choice of ingredients. The quality of raw materials has become central in the quest for increasingly refined results. Working with a flour designed to meet the specific needs of pastry allows for more balanced products, with perfect textures and flavors enhanced to the fullest.

For a professional, having a reliable flour means being able to experiment with greater confidence, without worrying about variations in dough behavior. In an industry where precision is key, every detail counts, and choosing the right ingredients can make the difference between a good product and an excellent result.

Flours ”The Symphonies” As a Strategic Element in Professional Pastry.

Pastry making is a discipline that combines creativity and technical rigor, but without high-quality raw materials even the best technique risks not being sufficient. Antonio Bachour stresses how essential it is to be able to rely on flours that offer stability and versatility, allowing you to work more efficiently and without margins for error.

A professional’s experience with expertise shows that flour is not just a basic ingredient, but a strategic element that affects every stage of production. For those working in a professional laboratory, carefully choosing raw materials is not just a matter of quality, but a decision that directly affects productivity and customer satisfaction.

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Italian Panettone: Methods to Compare

The fair was an opportunity to present the project “Italian Panettone: Comparing Methods“: a journey between tradition and innovation that showed the importance of the choice of flour in creating a great, perfect leavened product.

Le Sinfonie flours stood out for their high performance in long-maturing doughs, providing stability, elasticity and impeccable structure. During the event, different methods of sourdough management, including free sourdough, liquid sourdough, bonded sourdough and sourdough in water, were analyzed, demonstrating how each technique requires flours with specific characteristics.

The project, curated by Le Sinfonie‘s Research & Development team, led by Giulia Miatto, involved some of Italy’s leading pastry chefs, including Francesco Elmi, Ivo Corsini, Manuel Scarpa, Maurizio Bonanomi, Oscar Pagani, Marco Aliberti, Luca Diana, Pierluigi and Simone Gardellin.

Antonio Bachour at SIGEP 2025: aesthetics and technique with Le Sinfonie

Another major player at SIGEP 2025 was. Antonio Bachour, a reference in international pastry, who extolled the role of Le Sinfonie flours in his masterclass “Simply Beautiful.”

Bachour showed how high-quality flours can enhance both the texture and flavor profile of confectionery creations, working with:

• MIA flour → ideal for doughs that enhance the complexity of flavors
• Mora flour → perfect for baked goods with a strong taste and balanced texture

Masterclasses and demonstrations: the Le Sinfonie program at SIGEP 2025

Each day at 11 a.m., the Le Sinfonie booth hosted technical demonstrations dedicated to managing sourdough and making great leavened goods.

Main events:

📅 Saturday, January 18, 3:00 p.m. → The Chocolate Panettone with Aniello Di Caprio
📅 Sunday, January 19, 4:00 p.m. → Panettone: Discovering is seeing what everyone has seen and thinking what no one has thought with Andrea Tortora
📅 Monday, January 20, 4:00 p.m. → The POP Aperitif – The Savory Panettone with Andrea Strabba Tamagnini

Every morning from 9:30 a.m., visitors were able to taste POP and Classic Breakfasts, prepared with MIA type 2 flour, and discover croissants and leavened goods made with Le Sinfonie flours.

There was also great interest in the multi-sensory experience of the in-fused Patisserie, which offered desserts paired with Wilden Herbals Bio herbal teas, for a meeting of pastries and natural infusions.

The Symphonies: innovation and research for the pastry of the future

Le Sinfonie ‘s presence at SIGEP 2025 confirms its ongoing commitment to the search for excellence solutions for professional pastry. The line is distinguished by:

✔️ Selected raw materials to ensure high performance in every dough
✔️ Flours designed for modern pastry, from viennoiserie to large leavened products
✔️ Sustainable approach, with a path toward B-Corp certification

“Panettone is much more than a cake: it is a symphony of expertise, technique and passion.”

With these words, Le Sinfonie confirms itself as a benchmark for pastry chefs looking for high-performance flours, capable of enhancing technique, creativity and quality.

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From January 23-27, Sirha 2025 transformed Lyon into the beating heart of the world’s catering, baking and pastry industry. A landmark international event featuring the industry’s best professionals and most innovative trends.

The Symphonies: flour for high pastry.

The excellence of Le Sinfonie flours has attracted the attention of pastry chefs and professionals alike because of its outstanding performance in various preparations:

• Flaky doughs, perfect for croissants and viennoiserie
• Crispy shortcakes and bases with excellent structural hold
• Sweet yeast, with consistent yield and great capacity to absorb liquids

During the fair, visitors had the opportunity to test the flours firsthand and appreciate their technical qualities such as stability, elasticity, and ability to enhance flavors and textures.

Grand Masters of Pastry at Sirha 2025

Making Le Sinfonie ‘s presence even more special were two exceptional names, Francesco Elmi and Antonio Bachour.

• Francesco Elmi, a master pastry chef from Italy, demonstrated the excellence of doughs with Le Sinfonie flours, bringing his experience in creating desserts for haute patisserie.
• Antonio Bachour, internationally renowned pastry chef, extolled the versatility of flours in modern and technically flawless desserts.

Quality, sustainability and innovation in the service of pastry making

Selection of the best raw materials, sustainability and technological innovation are the values that guide Le Sinfonie‘s approach. The goal is to provide professionals with tools of excellence to achieve consistent and flawless results.

Sirha 2025 has once again confirmed Agugiaro & Figna as the partner of choice for those seeking the highest quality flours, capable of combining tradition, innovation and reliability in the world of pastry.

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