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.

L'articolo Symphonies at SIGEP 2025: the excellence of professional pastry making proviene da Le Sinfonie.