SITE
Interview with Massimo Lolli – "Yeast dough develops complex aromas, perfumes and taste notes that no other fermentation can reproduce."
• Baker, consultant and trainer with over four decades of experience, Massimo Lolli is one of the Italian specialists who have brought back to attention the authentic value of sourdough with natural yeasts. Heir to...
SITEP technology supports the tradition of natural yeast in contemporary baking
• In an era dominated by rapid industrial processes and synthetic additives, Italian bakery continues to represent a pillar of authenticity, where the authentic taste of artisanal bread is born from the subtle symbiosis between...
Natural yeast bakery workshop – a day dedicated to artisanal excellence
• 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 expert...
Natural yeast bakery workshop: a Baking Show event
• The Nova Pan company from Brașov, in partnership with SITEP Italy, is organizing an event on September 24, 2025, supported by expert Massimo Lolli and dedicated to sourdough bakery products. In the current context,...
The secret of a quality bread
• Brickstick or "boiled flour" is used to replace food additives • Production of natural yeast The return to natural ingredients Recently, the orientation of bread producers towards the creation of products...