• On September 24, 2025, the Nova Pan headquarters in Brașov hosted a remarkable event within the Baking Show, a workshop dedicated to the art of baking with natural yeast, supported by Italian expert Massimo Lolli.
In partnership with SITEP Italy, Nova Pan offered baking industry professionals a practical and educational experience, highlighting the benefits and techniques of using sourdough, an ingredient increasingly appreciated for its unique qualities that redefine the standards of taste and health in baked goods.
The event took place on Poienelor Street, no. 2A, in the space Baking Show, a unique combination of a state-of-the-art showroom and a demonstration space equipped with top-of-the-line equipment, necessary for the entire production process, from preparation, mixing, dividing, to baking and refrigeration.
The workshop brought together baking industry professionals, enthusiasts and producers interested in integrating traditional methods into modern production and eager to explore the secrets of sourdough. Massimo Lolli, a specialist with a three-generation heritage in the baking field, led the demonstrations based on impressive expertise, sharing the secrets of sourdough production and handling.
Technology in support of tradition
With a career dedicated to the processing of naturally leavened doughs, Lolli shared essential techniques, from obtaining live yeast – a simple mixture of flour and water that ferments spontaneously thanks to natural microflora – to optimizing the leavening processes. Participants were able to see how the natural process eliminates the need for improvers or brewer's yeast, reducing production costs, improving nutritional quality and extending the shelf life of the baked product.
The demonstrations were supported by the equipment SITE, designed for efficiency and safety, machines that guarantee a reduction in energy consumption by over 20% and offer operators a working environment optimized for specific needs.
Among the highlights of the workshop were the practical demonstrations of focaccia preparation: the crispy crust, the airy texture and the special aroma captured the interest of all participants. Another special moment was the one dedicated to white bread reinterpreted through natural fermentation and combined with various ingredients (olives, tomatoes, seeds, raisins) and, last but not least, the moment of pizza dough used to create different types of snacks filled with seasonal vegetables. Use of equipment SITE was another strong point at the event, demonstrating how technology can support tradition.
The atmosphere was one of collaboration and enthusiasm, with participants having the opportunity to experiment, taste the different products obtained and ask questions to the expert. The event highlighted the growing interest in the products "clean label" in Romania, where the consumption of artisanal sourdough bread is gaining ground, supported by a booming European market. With a focus on sustainability and quality, the workshop left a strong impression, promising to inspire new standards in the local industry.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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