{"id":4499,"date":"2025-02-05T15:42:42","date_gmt":"2025-02-05T14:42:42","guid":{"rendered":"https:\/\/le5stagioni.com\/non-categorizzato\/symphonies-at-sigep-2025\/"},"modified":"2025-02-12T10:15:40","modified_gmt":"2025-02-12T09:15:40","slug":"symphonies-at-sigep-2025","status":"publish","type":"post","link":"https:\/\/le5stagioni.com\/en\/events\/symphonies-at-sigep-2025\/","title":{"rendered":"Symphonies at SIGEP 2025: the excellence of professional pastry making"},"content":{"rendered":"<p><strong>January 18-22, 2025<\/strong>, <a href=\"https:\/\/www.sigep.it\/it\"><strong>SIGEP<\/strong><\/a> transformed <strong>Rimini<\/strong> into the international reference point for the world of <strong>pastry, bakery and ice cream making.<\/strong> <strong>Le Sinfonie<\/strong>, the line of flours dedicated to pastry professionals, confirmed its presence with an exclusive space dedicated to<strong>innovation and research in the white art.<\/strong><\/p>\n<h2><strong>Italian Panettone: Methods to Compare<\/strong><\/h2>\n<p>The fair was an opportunity to present the project <strong>&#8220;<a href=\"https:\/\/le5stagioni.com\/progetto\/panettone-italiano\/\">Italian Panettone: Comparing Methods<\/a>&#8220;:<\/strong> a journey between <strong>tradition and innovation<\/strong> that showed the importance of the <strong>choice of flour<\/strong> in creating a great, perfect leavened product.<\/p>\n<p><strong>Le Sinfonie<\/strong> flours stood out for their <strong>high performance<\/strong> in long-maturing doughs, providing <strong>stability, elasticity and impeccable structure.<\/strong> During the event, different methods of <strong>sourdough<\/strong> management, including <strong>free sourdough, liquid sourdough, bonded sourdough and sourdough in water<\/strong>, were analyzed, demonstrating how each technique requires flours with specific characteristics. <\/p>\n<p>The project, curated by <strong>Le Sinfonie<\/strong>&#8216;s <strong>Research &amp; Development<\/strong> team, led by <strong>Giulia Miatto<\/strong>, involved some of Italy&#8217;s leading pastry chefs, including <strong>Francesco Elmi, Ivo Corsini, Manuel Scarpa, Maurizio Bonanomi, Oscar Pagani, Marco Aliberti, Luca Diana, Pierluigi and Simone Gardellin<\/strong>.<\/p>\n<h2><strong>Antonio Bachour at SIGEP 2025: aesthetics and technique with Le Sinfonie<\/strong><\/h2>\n<p>Another major player at SIGEP 2025 was. <a href=\"https:\/\/antoniobachour.com\/\"><strong>Antonio Bachour<\/strong><\/a>, a reference in international pastry, who extolled the role of <strong>Le Sinfonie<\/strong> flours in his masterclass <strong>&#8220;Simply Beautiful.&#8221;<\/strong><\/p>\n<p>Bachour showed how high-quality flours can enhance both the <strong>texture<\/strong> and <strong>flavor profile<\/strong> of confectionery creations, working with:<\/p>\n<ul>\n<li><a href=\"https:\/\/agugiarofigna.com\/i-nostri-prodotti\/farine\/macinazione-integrata-autentica\/\"><strong>MIA flour <\/strong><\/a>\u2192 ideal for doughs that enhance the complexity of flavors<\/li>\n<li><strong>Mora flour<\/strong> \u2192 perfect for baked goods with a strong taste and balanced texture<\/li>\n<\/ul>\n<h2><strong>Masterclasses and demonstrations: the Le Sinfonie program at SIGEP 2025<\/strong><\/h2>\n<p>Each day at <strong>11 a.m.<\/strong>, the <strong>Le Sinfonie<\/strong> booth hosted technical demonstrations dedicated to managing <strong>sourdough<\/strong> and making great leavened goods.<\/p>\n<h3><strong>Main events:<\/strong><\/h3>\n<p>\ud83d\udcc5 <strong>Saturday, January 18, 3:00 p.m.<\/strong> \u2192 <em>The Chocolate Panettone<\/em> with <strong>Aniello Di Caprio<\/strong><br \/>\n\ud83d\udcc5 <strong>Sunday, January 19, 4:00 p.m.<\/strong> \u2192 <em>Panettone: Discovering is seeing what everyone has seen and thinking what no one has thought<\/em> with <strong>Andrea Tortora<\/strong><br \/>\n\ud83d\udcc5 <strong>Monday, January 20, 4:00 p.m.<\/strong> \u2192 <em>The POP Aperitif &#8211; The Savory Panettone<\/em> with          <strong>Andrea Strabba Tamagnini<\/strong><\/p>\n<p>Every morning from <strong>9:30 a.<\/strong>m., visitors were able to taste <strong>POP and Classic Breakfasts<\/strong>, prepared with <strong>MIA type 2 flour<\/strong>, and discover <strong>croissants and leavened goods<\/strong> made with <strong>Le Sinfonie<\/strong> flours.<\/p>\n<p>There was also great interest in the multi-sensory experience of the <strong>in-fused Patisserie<\/strong>, which offered desserts paired with <strong>Wilden Herbals Bio herbal teas<\/strong>, for a meeting of pastries and natural infusions.<\/p>\n<h2><strong>The Symphonies: innovation and research for the pastry of the future<\/strong><\/h2>\n<p><strong>Le Sinfonie<\/strong> &#8216;s presence <strong>at SIGEP 2025<\/strong> confirms its ongoing commitment to the search for <strong>excellence solutions for professional pastry.<\/strong> The line is distinguished by: <\/p>\n<p>\u2714\ufe0f <strong>Selected raw materials<\/strong> to ensure high performance in every dough<br \/>\n\u2714\ufe0f <strong>Flours designed for modern pastry<\/strong>, from viennoiserie to large leavened products<br \/>\n\u2714\ufe0f <strong>Sustainable approach<\/strong>, with a path toward <strong>B-Corp certification<\/strong><\/p>\n<h3><strong>&#8220;Panettone is much more than a cake: it is a symphony of expertise, technique and passion.&#8221;<\/strong><\/h3>\n<p>With these words, <strong>Le Sinfonie<\/strong> confirms itself as a benchmark for pastry chefs looking for<a href=\"https:\/\/le5stagioni.com\/en\/magistrale-2\/\"> <strong>high-performance flours<\/strong><\/a>, capable of enhancing technique, creativity and quality.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>January 18-22, 2025, SIGEP transformed Rimini into the international reference point for the world of pastry, bakery and ice cream making. Le Sinfonie, the line [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4236,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[51],"tags":[126],"speciale":[],"class_list":["post-4499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","tag-fair"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Symphonies at SIGEP 2025: Italian Panettone and great guests<\/title>\n<meta name=\"description\" content=\"Le Sinfonie starring at SIGEP 2025 with the project Panettone Italiano: Metodi a Comparison and Masterclass by Antonio Bachour...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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