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 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,
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
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: firstname.lastname@example.org or email@example.com