Scheda tecnica "Ricette resilienti"

Bread, grissini, and biscotti recipes using Composite Cross Population (CCP) flours from climate-adapted grains. Techniques for managing weak gluten and low protein content through hydration, fermentation, and additives like honey and salt. Emphasis on whole grain, stone-milled, or type '1' flours for nutrition and disease resistance. Recipes include 250 g CCP flour, 50 g sourdough, 5 g honey, 160 g water, and 5 g salt for bread; 3500 g CCP flour, 2500 g butter, 15 egg yolks, 1250 g sugar, and 15 g salt for biscotti. Baking at 200–210°C for bread and up to 160°C for biscotti to prevent caramelisation. Extraction rates (e.g. '00' at 50%, integral at 100%) affect fibre and nutrient levels. Part of the Cereal Resilienti 2.0 project (PSR-GO 46/2017), authored by Alba Pietromarchi and Luca Colombo, citing Gabriele Cini (2019). Focus on sensory quality and nutritional integrity.