That of the bakery is an ancient art, which is lost in the centuries and, with different expressions and techniques, has marked the succession of many civilizations.
The importance of bread, which encompasses not only a need for nourishment but is enriched with many theological, philosophical and social nuances, is an acquired concept.
Today, then, this food is not only democratic, as it camps on the tables of all of us, but it has become increasingly important, with the rediscovery of ancient grains and traditional processing. Not to mention that bread is also an important element of presentation in restaurants of a certain level.
BAKER AND BAKER: A BIG DIFFERENCE
Don't call them bakers. The baker Is the one who is in charge of selling bread. Who bakery is the one who deals instead with the bread making and who therefore has all those skills and knowledge related to bread making, rising and baking, is the one who knows about grains and flours, nutritional properties and everything, but really everything, related to the world of bread.
The introduction of new technologies and equipment has changed and improved the stability of products and simplified their processing. Not only that, this sector has become increasingly popular with the general public and niche customers, broadening the range of offerings, increasingly related to the gastronomic tradition and to the history of an area.
The baker today is a skilled professional who not only knows the industry and the target market, regulations and techniques, tools and the health properties of bread, but is also endowed with great passion and creativity, is an expert in fermentation, and knows how to make all sorts of types and shapes of bread, as well as other baked goods, such as rustics, breadsticks, flatbreads and breakfast pastries.
Products from the artisan bakery and that of the bread boutique is a reality that is gaining ground in many countries.
Companies specializing in the production of specific flours and preparations are increasing, and research and development studies in the field of using ancient grains and "alternative" and special flours are intensifying.
HOW TO BECOME A BAKER: AN ADVANCED COURSE ORGANIZED BY ITALIAN FOOD ACADEMY
Italian Food Academy wanted to dedicate a training course to the figure of the baker, aimed at chefs, industry experts and enthusiasts, for those already familiar with the world of catering and those who want to specialize and deepen their knowledge of modern baking.
The goal of the graduate course organized by IFA is to provide students with the theoretical and practical skills to renew bread making by going beyond the canons of tradition. The course program includes the study and in-depth study of the following topics:
- Sensory analysis
- Leavening
- Special flours
- Types of bread and food pairing
- Raw materials, chemical and organoleptic characteristics
- Gourmet bread
- Gourmet dry baked goods
