{"id":6565,"date":"2020-04-06T00:00:00","date_gmt":"2020-04-05T22:00:00","guid":{"rendered":"http:\/\/localhost:8888\/wp_esmach_new\/il-pane-per-la-ristorazione\/"},"modified":"2025-07-22T10:31:00","modified_gmt":"2025-07-22T08:31:00","slug":"il-pane-per-la-ristorazione","status":"publish","type":"post","link":"https:\/\/www.esmach.com\/it\/newspress\/2020\/il-pane-per-la-ristorazione\/","title":{"rendered":"IL PANE PER LA RISTORAZIONE"},"content":{"rendered":"<p><strong>\u00a0IL PANE PER LA RISTORAZIONE: <\/strong><\/p>\n<p><strong>UN RISTORATORE E UN PANIFICATORE A CONFRONTO<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>In questi giorni chiusi in casa, dove ognuno di noi ha pi\u00f9 tempo per sperimentare in cucina, si sente molto spesso parlare di panificazione, di lievitazione e di lievito ormai introvabile sugli scaffali dei supermercati o presso i propri fornitori. Ma quanto lievito serve realmente in un impasto? Quali sono i tempi di maturazione e di lievitazione? Cosa significa fare il Pane del 2020? \u00c8 possibile gestire la produzione di pane anche nel proprio ristorante? Di questo e molto altro hanno discusso in una <strong>diretta sui social<\/strong> <span style=\"text-decoration: underline;\">Stefano Bongiovanni<\/span>, <strong>un panettiere<\/strong> che ha cambiato il proprio modo di fare panificazione, e <span style=\"text-decoration: underline;\">Alex Boffredo<\/span> &#8211; <strong>cuoco, coach e consulente<\/strong> nella ristorazione, titolare di Not Just Food.<\/p>\n<p>\u00a0<\/p>\n<p>Dopo anni in cui il pane \u00e8 stato letteralmente \u201cmaltrattato\u201d nei ristoranti, in tempi pi\u00f9 recenti si assiste invece a una sempre maggiore volont\u00e0 dei ristoratori di offrire un cestino del pane pi\u00f9 curato, proponendo pani particolari, con una ricerca delle materie prime, dei profumi e dei sapori. In fin dei conti, il pane al ristorante \u00e8 un vero e proprio \u201cbiglietto da visita\u201d, la prima pietanza che i commensali assaggiano una volta seduti al tavolo.<\/p>\n<p>\u00a0<\/p>\n<p>La panetteria quindi entra sempre pi\u00f9 a far parte della ristorazione. Ma i ristoratori non si devono spaventare: con <strong>le nuove tecnologie<\/strong> gi\u00e0 presenti sul mercato e che molti panettieri gi\u00e0 utilizzano, \u00e8 possibile ottenere <span style=\"text-decoration: underline;\">lievitati di altissima qualit\u00e0 conducendo una vita \u201cnormale\u201d, <strong>senza doversi svegliare di notte<\/strong> per rinfrescare il lievito o per seguire la lievitazione<\/span>. ESMACH ha sviluppato per esempio un sistema che permette a tutti di avvicinarsi a questa professione in modo pi\u00f9 facile e gestibile. Il tutto senza dover inserire nella propria cucina ingombranti macchinari, ma solo le attrezzature necessarie, pensate appositamente per spazi ridotti e per una produzione in linea con le esigenze di un ristorante.<\/p>\n<p>\u00a0<\/p>\n<p>Per scoprire di pi\u00f9 su come il pane \u00e8 cambiato negli anni o su come migliorare la propria proposta di prodotti lievitati, evitando gli errori che la maggior parte delle persone commette,\u00a0 <strong><a href=\"https:\/\/youtu.be\/m2B6f10A-lE\" target=\"_blank\"><span style=\"text-decoration: underline;\">ecco il video integrale della diretta<\/span><\/a>\u00a0<\/strong>\u00a0\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<address><span style=\"text-decoration: underline;\"><a class=\"_58cn\" href=\"https:\/\/www.facebook.com\/hashtag\/tecnologiaperimpastolievitomadre?source=feed_text&#038;epa=HASHTAG&#038;__xts__%5B0%5D=68.ARAFxymGb4rHWbZe8c1tp3IBx_8bTaWEQ2ZP110JOpYWJzT6W4rvqI_msuGVS3WkjTxENfN2RoIg2LWrgGS4FCb9L2LwSYoS2FoWewni-DCzC_UZiLDi5Kwjldd68e_Jn3p5u_qgsS7HX59L9F8ieo8YpKxcuNJHUPCH5Ax-iD9V18MmLOnY0ldhr9i2fhpaljhmHquUlM9THTgv8MApVEuwaLd7481PuZXHtBlYwnAlNVpiDZpO85iaBuT2DoQbH_wV3ggHDqgxWfYzQYE4s9LmsZGv14M_zS0hPzIjdRL8LbJuSajbk6_IDGx58EgrVA7y-EYQulBQnaSQlZB18OwokQ&#038;__tn__=%2ANK-R\" data-ft=\"{\"type\":104,\"tn\":\"*N\"}\"><span class=\"_5afx\"><span class=\"_58cm\">TecnologiaperIMPASTOlievitoMADRE<\/span><\/span><\/a> <a class=\"_58cn\" href=\"https:\/\/www.facebook.com\/hashtag\/esmach?source=feed_text&#038;epa=HASHTAG&#038;__xts__%5B0%5D=68.ARAFxymGb4rHWbZe8c1tp3IBx_8bTaWEQ2ZP110JOpYWJzT6W4rvqI_msuGVS3WkjTxENfN2RoIg2LWrgGS4FCb9L2LwSYoS2FoWewni-DCzC_UZiLDi5Kwjldd68e_Jn3p5u_qgsS7HX59L9F8ieo8YpKxcuNJHUPCH5Ax-iD9V18MmLOnY0ldhr9i2fhpaljhmHquUlM9THTgv8MApVEuwaLd7481PuZXHtBlYwnAlNVpiDZpO85iaBuT2DoQbH_wV3ggHDqgxWfYzQYE4s9LmsZGv14M_zS0hPzIjdRL8LbJuSajbk6_IDGx58EgrVA7y-EYQulBQnaSQlZB18OwokQ&#038;__tn__=%2ANK-R\" data-ft=\"{\"type\":104,\"tn\":\"*N\"}\"><span class=\"_5afx\"><span class=\"_58cl _5afz\">#<\/span><span class=\"_58cm\">Esmach<\/span><\/span><\/a> <a class=\"_58cn\" href=\"https:\/\/www.facebook.com\/hashtag\/esmachlab?source=feed_text&#038;epa=HASHTAG&#038;__xts__%5B0%5D=68.ARAFxymGb4rHWbZe8c1tp3IBx_8bTaWEQ2ZP110JOpYWJzT6W4rvqI_msuGVS3WkjTxENfN2RoIg2LWrgGS4FCb9L2LwSYoS2FoWewni-DCzC_UZiLDi5Kwjldd68e_Jn3p5u_qgsS7HX59L9F8ieo8YpKxcuNJHUPCH5Ax-iD9V18MmLOnY0ldhr9i2fhpaljhmHquUlM9THTgv8MApVEuwaLd7481PuZXHtBlYwnAlNVpiDZpO85iaBuT2DoQbH_wV3ggHDqgxWfYzQYE4s9LmsZGv14M_zS0hPzIjdRL8LbJuSajbk6_IDGx58EgrVA7y-EYQulBQnaSQlZB18OwokQ&#038;__tn__=%2ANK-R\" data-ft=\"{\"type\":104,\"tn\":\"*N\"}\"><span class=\"_5afx\"><span class=\"_58cl _5afz\">#<\/span><span class=\"_58cm\">esmachlab<\/span><\/span><\/a> <a class=\"_58cn\" href=\"https:\/\/www.facebook.com\/hashtag\/pizza?source=feed_text&#038;epa=HASHTAG&#038;__xts__%5B0%5D=68.ARAFxymGb4rHWbZe8c1tp3IBx_8bTaWEQ2ZP110JOpYWJzT6W4rvqI_msuGVS3WkjTxENfN2RoIg2LWrgGS4FCb9L2LwSYoS2FoWewni-DCzC_UZiLDi5Kwjldd68e_Jn3p5u_qgsS7HX59L9F8ieo8YpKxcuNJHUPCH5Ax-iD9V18MmLOnY0ldhr9i2fhpaljhmHquUlM9THTgv8MApVEuwaLd7481PuZXHtBlYwnAlNVpiDZpO85iaBuT2DoQbH_wV3ggHDqgxWfYzQYE4s9LmsZGv14M_zS0hPzIjdRL8LbJuSajbk6_IDGx58EgrVA7y-EYQulBQnaSQlZB18OwokQ&#038;__tn__=%2ANK-R\" data-ft=\"{\"type\":104,\"tn\":\"*N\"}\"><span class=\"_5afx\"><span class=\"_58cl _5afz\">#<\/span><span class=\"_58cm\">Pizza<\/span><\/span><\/a> <a class=\"_58cn\" href=\"https:\/\/www.facebook.com\/hashtag\/pane?source=feed_text&#038;epa=HASHTAG&#038;__xts__%5B0%5D=68.ARAFxymGb4rHWbZe8c1tp3IBx_8bTaWEQ2ZP110JOpYWJzT6W4rvqI_msuGVS3WkjTxENfN2RoIg2LWrgGS4FCb9L2LwSYoS2FoWewni-DCzC_UZiLDi5Kwjldd68e_Jn3p5u_qgsS7HX59L9F8ieo8YpKxcuNJHUPCH5Ax-iD9V18MmLOnY0ldhr9i2fhpaljhmHquUlM9THTgv8MApVEuwaLd7481PuZXHtBlYwnAlNVpiDZpO85iaBuT2DoQbH_wV3ggHDqgxWfYzQYE4s9LmsZGv14M_zS0hPzIjdRL8LbJuSajbk6_IDGx58EgrVA7y-EYQulBQnaSQlZB18OwokQ&#038;__tn__=%2ANK-R\" data-ft=\"{\"type\":104,\"tn\":\"*N\"}\"><span class=\"_5afx\"><span class=\"_58cl _5afz\">#<\/span><span class=\"_58cm\">PANE<\/span><\/span><\/a> <a class=\"_58cn\" href=\"https:\/\/www.facebook.com\/hashtag\/esmachacademy?source=feed_text&#038;epa=HASHTAG&#038;__xts__%5B0%5D=68.ARAFxymGb4rHWbZe8c1tp3IBx_8bTaWEQ2ZP110JOpYWJzT6W4rvqI_msuGVS3WkjTxENfN2RoIg2LWrgGS4FCb9L2LwSYoS2FoWewni-DCzC_UZiLDi5Kwjldd68e_Jn3p5u_qgsS7HX59L9F8ieo8YpKxcuNJHUPCH5Ax-iD9V18MmLOnY0ldhr9i2fhpaljhmHquUlM9THTgv8MApVEuwaLd7481PuZXHtBlYwnAlNVpiDZpO85iaBuT2DoQbH_wV3ggHDqgxWfYzQYE4s9LmsZGv14M_zS0hPzIjdRL8LbJuSajbk6_IDGx58EgrVA7y-EYQulBQnaSQlZB18OwokQ&#038;__tn__=%2ANK-R\" data-ft=\"{\"type\":104,\"tn\":\"*N\"}\"><span class=\"_5afx\"><span class=\"_58cl _5afz\">#<\/span><span class=\"_58cm\">EsmachAcademy<\/span><\/span><\/a> <a class=\"_58cn\" href=\"https:\/\/www.facebook.com\/hashtag\/highschool?source=feed_text&#038;epa=HASHTAG&#038;__xts__%5B0%5D=68.ARAFxymGb4rHWbZe8c1tp3IBx_8bTaWEQ2ZP110JOpYWJzT6W4rvqI_msuGVS3WkjTxENfN2RoIg2LWrgGS4FCb9L2LwSYoS2FoWewni-DCzC_UZiLDi5Kwjldd68e_Jn3p5u_qgsS7HX59L9F8ieo8YpKxcuNJHUPCH5Ax-iD9V18MmLOnY0ldhr9i2fhpaljhmHquUlM9THTgv8MApVEuwaLd7481PuZXHtBlYwnAlNVpiDZpO85iaBuT2DoQbH_wV3ggHDqgxWfYzQYE4s9LmsZGv14M_zS0hPzIjdRL8LbJuSajbk6_IDGx58EgrVA7y-EYQulBQnaSQlZB18OwokQ&#038;__tn__=%2ANK-R\" data-ft=\"{\"type\":104,\"tn\":\"*N\"}\"><span class=\"_5afx\"><span class=\"_58cl _5afz\">#<\/span><span class=\"_58cm\">HighSchool<\/span><\/span><\/a><\/span><\/address>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0IL PANE PER LA RISTORAZIONE: UN RISTORATORE E UN PANIFICATORE A CONFRONTO \u00a0 In questi giorni chiusi in casa, dove ognuno di noi ha pi\u00f9 tempo per sperimentare in cucina, si sente molto spesso parlare di panificazione, di lievitazione e di lievito ormai introvabile sugli scaffali dei supermercati o presso i propri fornitori. Ma quanto [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2271,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[202],"tags":[],"class_list":["post-6565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-newspress"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.4 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>IL PANE PER LA RISTORAZIONE<\/title>\n<meta name=\"description\" content=\"La nostra Miglior Sorpresa per Voi \u00e8 la BONT\u00c0 dell&#039;IMPASTO a lievito madre che si ottiene con la tecnologia Esmach!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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