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On February 27, 2025, the city of Milan will host the Emergente Pastry 2025 Finale, the event that celebrates talent and innovation in Italian pastry. The competition will take place at CAPAC, one of the most prestigious training centers for the food industry, and will see the best up-and-coming young pastry chefs compete, ready to demonstrate technique, creativity and passion for the art of confectionery.

A competition that values talent and tradition

The Emerging Pastry 2025 Finals represents a unique opportunity for young professionals under 30, who will have the opportunity to confront some of the most challenging tests in the world of pastry. The challenge requires a perfect balance between technical expertise and artistic interpretation, with special attention paid to the selection of raw materials. Agugiaro & Figna’s Le Sinfonie flours, designed to best enhance the most refined pastry processes, will accompany the competitors in the realization of their creations, offering stability and excellent quality in every preparation.

The event will be held at CAPAC in Milan, a benchmark for training in the food & hospitality sector, which has been supporting the growth of new generations of professionals for years. A symbolic place for a competition that aims to enhance the future of Italian pastry.

Technology, innovation and the pursuit of excellence

During the finals, participants will have to demonstrate their skills in creating original desserts that combine aesthetics and taste. The competition will focus on key aspects such as precision in processing, management of dough structure, and final cake presentation. To ensure the highest quality, contestants will be able to rely on Le Sinfonie flours, formulated to ensure flawless results in pastry, from working with flaky doughs to large Lievitati.

A jury of industry experts will carefully evaluate every detail, awarding prizes to those who can stand out for creativity, innovation and respect for tradition, essential requirements for standing out in the contemporary pastry scene.

Milan and great pastry: an unmissable event

Milan confirms itself as the center of Italian haute patisserie by hosting an event that brings together young talent, master pastry chefs and industry professionals. The Emerging Pastry 2025 Final is not just a competition, but an opportunity for growth and comparison, where tradition and innovation come together to give rise to new visions of pastry.

The appointment is set for February 27, 2025, at CAPAC in Milan, for a day dedicated to the art of pastry making and the discovery of the future protagonists of the industry. Le Sinfonie flours will be key allies in ensuring perfect doughs, flawless textures and unique flavors, accompanying each creation toward excellence.

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Panettone Italiano: a project to celebrate the art of leavening

The brainchild of Agugiaro & Figna Molini in collaboration with Giulia Miatto, the company’s Technical Manager for Foreign Bakery and Pastry, the “Italian Panettone” project aims to delve into the different methods of handling sourdough, comparing traditional and innovative approaches. The goal is to study the impact of different techniques on the final product by analyzing the structure, shelf-life and aromatic development of the panettone.

The need to share and codify these methodologies is particularly keenly felt in the international arena, where the demand for authentic Italian baked goods is growing rapidly. To maintain high quality standards and ensure respect for traditional craftsmanship, it is essential to disseminate in-depth technical knowledge and provide professionals with practical tools to meet the challenges of leavened pastry.

ALMA: the meeting point between craftsmanship experience and scientific research

The meeting at ALMA represents an important opportunity to compare the direct experience of pastry chefs and the scientific analysis conducted as part of the project. In collaboration with the University of Parma, the team studied the four main ways to manage sourdough: free, in liquid culture, bound and managed in water. Each method has specific characteristics that affect the yield of the final product, and the event will be an opportunity to discuss and better understand their impact on the overall quality of the panettone.

Alongside hands-on demonstrations, discussions among pastry chefs and experts will provide a broader picture of the challenges and opportunities presented by yeast pastry today. Through the use of Le Sinfonie flours, designed to maximize the organoleptic and structural qualities of leavened doughs, it will be possible to directly test the results of different techniques and evaluate the best solutions to ensure superior quality panettone.

Looking to the future with an open and shared approach

In addition to the panel discussion on Feb. 17, 2025, the project includes a series of meetings with distributors to share research results with a wider audience and offer industry professionals the opportunity to learn more about advanced techniques and methodologies. Agugiaro & Figna, with Le Sinfonie, aims to create a network of knowledge that supports the evolution of Lievitati pastries, keeping the connection between innovation and respect for artisan tradition firmly in place.

The event at ALMA marks a milestone in this journey, showing how panettone can be not only a symbol of Italian pastry, but also a perfect example of how research, technique and excellent raw materials can work together to elevate the quality of artisanal products. Thanks to Le Sinfonie, the “Italian Panettone” project continues to promote the value of craftsmanship, making the great leavened product even more appreciated and recognizable on the international scene.

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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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