Field, mill & fermentation: Closing the circle of the Artisan Bakery
Jordi Morera will talk about challenges and trends in our sector, on which he will give you his perspective.
iba
München,
Germany
Presentation language: English with German translation
Focus topics: Sustainability
Here are some of the challenges and trends considered in the presentation:
- Grow ancient varieties of wheat in a more respectefully agriculture
- use km0 and fresh milled flours; long sourdough fermentation as a nutritional and organoleptic arguments
- achive the regularity in a organic & artisan products
- make our work more attractive to attract talent or ensure generational change
Speakers (1)
Jordi Morera
Baker L'espiga D'or
