Molino Spadoni flours return to the forefront in the new edition of Bake Off Italia

Molino Spadoni has signed a sponsorship agreement as official partner of the programme Bake Off Italia – Dolci in forno, the successful cooking show produced by Banijay Italia, which is preparing to enter its 14 edition.

Airing in prime time on Real Time and available in streaming preview on discovery+, the show sees contestants ready to compete for the title of Italy’s best amateur pastry chef under the lively guidance of Brenda Lodigiani , joined this year too by judges Ernst Knam, Damiano Carrara and Tommaso Foglia, and by the regular special guest for the technical challenges, Iginio Massari.

The flours on the show

The aspiring pastry chefs will therefore have a selection of some of the company’s “must-haves”, alongside products that perform particularly well in pastry-making, for a total of 13 products: from the legendary Gran Mugnaio anti-lump “00”, in the two 1 kg and 5 kg sizes, to the organic Gran Mugnaio anti-lump “0”, and finally the Gran Mugnaio “00”, specifically for desserts and made from Italian wheat.

The contestants will also have the Farina d’America “0” Manitoba, perfect for medium-to-long proving times, also available in a wholemeal version, and stone-ground soft wheat flours, both type “1” and wholemeal or made from Ancient Grains. Then there is durum wheat semolina, Farina XLL for long proving times, and two alternative flours that will further stimulate the contestants’ creativity by expanding their recipe options: chestnut flour in a 500 g pack and coconut flour in a 250 g pack.

The comment

“For us, renewing our partnership with Bake Off Italia is truly important,” explains Leonardo Spadoni, Chief Executive Officer of Molino Spadoni, “because it allows us to reach a broad and diverse audience every week—one that is certainly curious and passionate. An audience that understands how much choosing the right flour can make a difference in the kitchen: a principle that has always been our guiding star. Our presence is even more strategic at this particular time of year, when the return from holidays, the start of the school year and the gradual approach of the Christmas holidays naturally increase the desire to get back in the kitchen and experiment at home. And we hope that our flours can be the best ally for achieving results that always live up to expectations.”

This article was translated from the original Italian version with the assistance of artificial intelligence. In case of discrepancies, please refer to the original Italian version.