Final Conference Pane+Days 18 marzo 2022

 09/03/22
 Francesca Masselli

On Friday 18 March 2022, through the Google Meet platform, the final event of the "Pane + Days GO" project will be held, an intervention realized with the EAFRD co-financing of the Rural Development Plan 2014-2020 of the Tuscany Region, sub-measure 1.2 "Support for activities of demonstration and information actions ".

The theme of the conference will be "The agronomic and technological methods aimed at increasing the shelf-life of Pane Toscano DOP".

The context

The short shelf life of the bread actually affects its distribution in markets that are not close to the place of production, limiting its shelf-life (counter life) and therefore its marketing and possible economic return.

PDO sourdough Tuscan bread, using sourdough as a leavening agent, enjoys a shelf life in which it maintains its high qualitative characteristics significantly higher than those that characterize the bread usually available on the market. The G.O. PANE + DAYS is proposed as a pilot project aimed at testing an Innovative Protocol that allows to extend the storage times of PDO sourdough Tuscan Bread by acting on the chemical-compositional characteristics of the wheat used in its production and using innovative conditions and methods of conservation while maintaining it at the same time, the high qualitative and nutritional level remained as unaltered as possible. This would make it possible to reach markets that are currently closed, increasing the possible economic return for the entire supply chain.

Through the final seminar, the project partners will share with the participants the activities carried out over the three years since the start of the course. The final seminar will also be an opportunity to reflect on future prospects in light of the results achieved through the Pane + Days project,

The conference program

9.00 Registration of participants
9.15 Opening of the works: presentation of the G.O. BREAD + DAYS: The agronomic and technological methodologies aimed at increasing the "shelf-life" of Tuscan PDO Bread - Daniele Pardini, Secretary of the Natural Leavening Tuscan Bread Promotion and Protection Consortium and Laura Simoncini, Director of CEDIT - Entrepreneurial Diffusion Center of Tuscany
9.30 The effect of nitrogen and phosphate fertilizers in the composition of wheat starch - Dr. Marco
Naples - Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies, University of Florence
10.00 The effect of nitrogen and phosphate fertilizers on the production of soft wheat - Prof Marco
Mancini - Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies, University of Florence
10.20 The cultivation of wheat on firm ground with a view to environmentally friendly agriculture: the experience of the Congiu farm
10.45 Technological aspects of the conservation of Tuscan PDO bread even when the composition of the bread changes
flour used - Prof. Angela Zinnai - Department of Agricultural, Food and Agro-environmental Sciences, University of Pisa
11.30 Sensory shelf life of Tuscan PDO bread as the composition of the flour used varies
and conservation conditions - Prof. Francesca Venturi, Department of Agricultural and Food Sciences e
Agro-environmental, University of Pisa
12.00 What future prospects? Monitoring and intelligent analysis of physical parameters in real time, with non-invasive techniques, for the characterization of the production and conservation processes of PDO Tuscan bread - Prof. Fabrizio Palla, National Institute of Nuclear Physics of Pisa
12.40 Debate and conclusions

How to participate in the conference

To receive the link of the Conference it is necessary to register:

Click here to download the registration form
Click here to download the poster

For information and registration: Cedit - Tel 055 489597, e-mail: info@paneplusdays.it or cedit@cedit.org

ARTICOLI RECENTI
PROVE DI CONSERVABILITÀ DEL PANE TOSCANO DOP
CONVEGNO FINALE PANE+DAYS
FINAL CONFERENCE PANE+DAYS
Isabella Taglieri: “Nel Pane Toscano DOP trovano sintesi tradizione e innovazione”
Scambio di esperienze fra le filiere delle DOP italiane del pane
Exchange of experiences between the Italian PDO bread chains
Final Conference Pane+Days 18 marzo 2022
Convegno finale Pane+Days 18 marzo 2022
Workshop "Techniques and notions for the preparation of Tuscan PDO Bread"
Workshop “Tecniche e nozioni per la preparazione del Pane Toscano DOP”
Second edition of the online course "New wheat weed management strategies for low environmental impact: new molecules and techniques"
Seconda edizione del corso online “Nuove strategie di gestione delle infestanti del frumento per un basso impatto ambientale: nuove molecole e tecniche”
Marco Mancini: “Il cambiamento climatico stressa le piante. Ne parliamo nel nostro corso”
Course "New management strategies of organic matter as an element of soil fertility and contrasting climate change"
Corso “Nuove strategie di gestione della sostanza organica quale elemento di fertilità del terreno e contrasto dei cambiamenti climatici”
Corso di formazione gratuito sulle nuove strategie di gestione delle infestanti del frumento per un basso impatto ambientale
Il professor Mearini e la lotta agli infestanti nel frumento: “Tanti spunti nel corso di CEDIT”
THE COURSE ON WHEAT CULTIVATION WITH PRECISION AGRICULTURE TECHNIQUES BEGINS
NEW TRAINING ONLINE COURSE!
NUOVO CORSO DI FORMAZIONE ONLINE!
CONFERENCE "CEREALI E SALUTE"
PROVE DI CONSERVABILITÀ DEL PANE TOSCANO DOP
CORSO SULLA COLTIVAZIONE DEL FRUMENTO CON TECNICHE DI PRECISIONE: II APPUNTAMENTO
AL VIA IL CORSO SULLA COLTIVAZIONE DEL GRANO CON TECNICHE DI PRECISIONE!
Marco Napoli: “Ecco come la tecnologia può aiutare gli imprenditori in agricoltura”
WEBINAR COLTIVAZIONE DEL FRUMENTO CON TECNICHE DI AGRICOLTURA DI PRECISIONE
Workshop on line - Le Indicazioni Geografiche strumento di sviluppo del territorio: buone prassi di gestione sostenibile delle filiere
CORSO “COLTIVAZIONE DEL FRUMENTO CON TECNICHE DI AGRICOLTURA DI PRECISIONE”
“Pane + Days GO”, Gianpaolo Andrich: «Obiettivo limitare l’evaporazione dell’acqua dal pane»
CONVEGNO "CEREALI E SALUTE"
PANE+DAYS ALL'EVENTO AGRIFOOD NEXT
PRESENTATION OF THE PANE+ DAYS PROJECT AT THE BREAD FESTIVAL!
PRESENTAZIONE DEL PROGETTO PANE+DAYS ALLA FESTA DEL PANE!
MEETING AT THE SAVINI BAKERY TO PROMOTE THE PANE + DAYS PROJECT!
INCONTRO AL PANIFICIO SAVINI PER PROMUOVERE IL PROGETTO PANE+DAYS!
AL SEMINARIO “ESPORTIAMO” PRESENTE ANCHE IL CONSORZIO PANE TOSCANO DOP!
AL VIA IL PROGETTO PANE+DAYS!
PRESENTAZIONE PROGETTO PANE+ DAYS ALLA SETTIMANA DELL'INNOVAZIONE NELLO SVILUPPO RURALE!

Archivi

Calendario

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Intervento realizzato con il cofinanziamento FEASR del Piano di Sviluppo Rurale 2014-2020 della Regione Toscana sottomisura 1.2 “Sostegno alle attività di dimostrazione e azioni di informazione”
PROGETTO PANE+DAYS 2019-2022 | CONSORZIO PROMOZIONE E TUTELA PANE TOSCANO A LIEV. NATURALE SCC | Via Tiziano, 32 - 52100 Arezzo | P.Iva 01789110515
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