{"id":690,"date":"2021-08-24T14:55:13","date_gmt":"2021-08-24T12:55:13","guid":{"rendered":"https:\/\/www.agriamochef.it\/?page_id=690"},"modified":"2024-11-04T18:28:24","modified_gmt":"2024-11-04T17:28:24","slug":"home","status":"publish","type":"page","link":"https:\/\/www.agriamochef.it\/en\/home\/","title":{"rendered":"Home"},"content":{"rendered":"
[vc_row css_animation=”zoomIn” full_width=”stretch_row_content_no_spaces” el_class=”hero”][vc_column][\/vc_column][\/vc_row][vc_row css_animation=”fadeInUp” full_width=”stretch_row” wpex_bg_size=”1200px 800px” el_class=”ptd30 pbd10 ptm50 pbm10″ local_scroll_id=”consulting” el_id=”consulting”][vc_column][vc_column_text css=””]\n

Culinay
\nConsulting Services<\/h2>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” content_placement=”bottom” el_class=”ptd10 pbd10 ptm10 pbm25 bg_piatto1″][vc_column css_animation=”fadeInUp” width=”3\/4″][vc_row_inner][vc_column_inner width=”5\/6″][vc_column_text css=””]Agriamo Food Culture Technology<\/strong> offers a full range of culinary consulting services for the food industry and horeca sector. The services include:[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/6″][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”3\/4″][vc_column_text css=”” el_class=”mtd50 mtm15″]Consulting on the use of vegetable fibers, functional additives, and technical aids for pastry, ice cream making, or cooking.[\/vc_column_text][vc_column_text css=”” el_class=”mtd50 mtm15″]Academies and masterclasses for product presentations to chefs, pastry chefs, and B2B sales networks, or for promotional events.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”4\/5″][vc_column_text css=”” el_class=”mtd50 mtm15″]Introduction of advanced cooking methods, such as using the OCOO pot, to achieve superior results.[\/vc_column_text][vc_column_text css=”” el_class=”mtd50 mtm15″]Food design with food printers: creation of unique design effects through 2D food printing on edible paper or directly on food.[\/vc_column_text][vc_column_text css=”” el_class=”mtd50 mtm15″]Consulting on raw fish (sushi), with a focus on the processing and cutting of bluefin tuna (Thunnus thynnus) and seabass (Dicentrarchus labrax).[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″][\/vc_column_inner][\/vc_row_inner][vc_column_text css=”” el_class=”mtd50 mtm15″]Pastry and ice cream making with special ingredients in “free from” or vegan versions.[\/vc_column_text][vc_column_text css=”” el_class=”mtd50 mtm15″]Aging and dry-aging with bioactive enzymes from the Aspergillus Oryzae fungus.[\/vc_column_text][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”128″ css_animation=”fadeIn” onclick=”link_image” css=”” el_class=”align_right mbd250 mtm50″][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn” full_width=”stretch_row” content_placement=”bottom” el_class=”mtd150 pbd15 ptm25 pbm15 bg_piatto2″ visibility=”hidden-phone”][vc_column][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn” full_width=”stretch_row” content_placement=”bottom” el_class=”ptd5 pbd15 ptm30 pbm10″ local_scroll_id=”technology” el_id=”technology”][vc_column][vc_column_text css_animation=”fadeInUp” css=”” el_class=”align_right”]\n

Technology
\nInnovation<\/h2>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” content_placement=”bottom” el_class=”ptd10 pbd10 ptm10 pbm25″][vc_column css_animation=”fadeInUp” width=”3\/4″][vc_column_text css=””]Thanks to advanced expertise in food chemistry and food technology, Giuliano Lorenzon<\/strong> specializes in the use of cutting-edge technologies for the horeca sector and food industry, including:[\/vc_column_text][vc_column_text css=”” el_class=”mtd50 mtm15″]INGREDIUM Vegetable Fibers<\/strong>: For the substitution of additives and the development of clean-label recipes.[\/vc_column_text][vc_column_text css=”” el_class=”mtd50 mtm15″]OCOO Pot<\/strong>: An advanced tool for innovative cooking that uses steam pressure and infrared technology to cook and mature food, enhancing umami flavors and delivering exceptional results.[\/vc_column_text][vc_column_text css=”” el_class=”mtd50 mtm15″]Lesepidado Food Printing Systems<\/strong>: Printing on edible paper, chocotransfer, or directly on food surfaces.[\/vc_column_text][vc_column_text css=”” el_class=”mtd50 mtm15″]Enzymatic Maturation with Nesler Cibo Vivo Condiments<\/strong>: A natural maturation technique through the bioactive process of the Aspergillus Oryzae fungus, applied to both meats and vegetables.[\/vc_column_text][\/vc_column][vc_column css_animation=”fadeIn” width=”1\/4″ css_animation_delay=”0.4″][vc_single_image image=”458″ img_size=”180×50″ alignment=”right” css=”” el_class=”mtm50 icone_mobile” visibility=”hidden-phone”][vc_single_image image=”132″ img_size=”180×138″ alignment=”right” css=”” el_class=”mtd20 mtm50 icone_mobile” visibility=”hidden-phone”][vc_single_image image=”130″ img_size=”180×180″ alignment=”right” css=”” el_class=”mtd50 mtm50″ visibility=”hidden-phone”][vc_single_image image=”203″ css=”” el_class=”img_foglia” visibility=”hidden-phone”]