One of the new avenues of the future in the gastronomic sector is the creation of new sustainable and nutritious ingredients from spontaneous fermentation. From fruit waste, the attention of scientific research with experimentation on dough and leavening, which has seen researchers specialized in fermentation processes in the food sector directly from the University of Bolzano. A particular first flour is that deriving from apple scraps that manages to be perfectly mixed with the flour to prepare bread.
All this is just the beginning and represents an innovation that could open new frontiers in the fight against waste.
NEW FLOURS
