Why don't we like pre-made blends?

The artisan does not reproduce: he creates, dreams, perfects

There is a way of working that is not learned in manuals and cannot be bought on shelves.
It is the way of the artisan, who creates, corrects, makes mistakes, invents, experiments, dreams, refines.
And then they start again, over and over, because they are never truly satisfied. Because every product can always be better, more elegant, more genuine.

Those who work with this spirit do not look for shortcuts, but tools that allow them to express themselves at their best. And every choice – from ingredients to techniques – is part of a bigger design: the identity of their own work.

Everyone starts with the same ingredients. But not everyone arrives at the same result.

This is why it comes naturally to ask ourselves:
"If the ingredients are the same, and the recipes are similar, where is the difference between one product and another?"

The answer is simple: it lies in the hand of those who work it.
It lies in the eye that knows when a dough is ready. In the instinct that suggests a small variation. In the experience that guides every step.

The artisan does not copy, he interprets.
And this interpretation is felt: in the texture, in the flavor, in the aroma. Even a small change can make a product unique, personal, recognizable.

Against the standardization of ready mixes

This is where a certain resistance to standardized industrial mixes arises, designed to make everything easier and faster.
The problem? They also make everything the same.

Same shape, same color, same flavor. And so the character of the product, its authenticity, is lost.
That spark is lost that makes you say: “This was made by that workshop, with those hands, with that philosophy.”

A new way to use mixes: technical concentrates, not ready-made recipes

For those who work gluten-free, the technical difficulties are many.
Maintaining structure, elasticity, and crispness is not simple. But there is a way to overcome technical limits without giving up creativity.

It is precisely from this need that Angel Mix and Baker Mix were born: two concentrated powdered additives, designed for those who work with passion and expertise in gluten-free, wheat-free and corn-free fields.

• Angel Mix is designed for sweet and savory pastries: croissants, pain au chocolat, Danishes, Prussians, puffed breadsticks, puff pastry, etc.

• Baker Mix It is dedicated to baking: breads, focaccias, baguettes, pizzas, Panettone, Pandoro, babà, maritozzi, etc.

But beware: they are not pre-packaged mixes to be used as they are.
They don't contain flour, they don't give a predefined flavor, they don't impose a style. They are technical tools: designed to enhance your recipe, not to replace it.

The freedom to be a craftsman, even without gluten

With these concentrated aids, every professional can start from their favorite ingredients and build a custom dough, with identity, with balance, with taste.

It's not the mix that decides for you.
You decide what you want to achieve. And the mix helps you do it better, in less time, with more stable and professional results.
But without ever taking away your freedom to create.

Those who choose to work this way aren't just looking for a recipe: they're looking for a language.
And these mixes don't speak for you. They only give you the voice to say exactly what you want.