APR.MAG 2014
VIII
with new blends, to create the right
balance of taste and flavors. It increased
attention to the technique of kneading
and leavening the study. We have
realized that the art of pizza cannot be
improvised.”
Even the best product in fact is useless
if you do not know how to work
the best. “Every meal has its own
characteristics that must be known
and depth, and all flour is kneaded
in a different way depending on the
product and the end result you want
to achieve,” says Alberti. The training
courses are therefore very important.
“The line is composed of the 5 seasons
over 20 references that fail to embrace
an increasingly large basin of specific
requests. By type of product you want,
time to rise or cooking characteristics.
“In the Center of Research &
Development Agugiaro & Figna are held
every day courses for those who want
to open a pizzeria or has an activity and
needs advice for improving products, or
expand the types of pizzas on offer.
Are those flours and processing for all
kind of pizza? Dilorito says: “A cost of
10-15% more of the flour is offset by
the reduction of waste ensured by long
leavening [the bakers will keep in the
fridge for days]. The rest of the flour
accounts for a mere 1 % of the total
cost of the pizza. The only necessary
component is a rather large refrigerated
space where to store the dough balls of
pizza at a constant temperature of 2/4 °
C, for the exclusive use of temperature
to ensure stability.”
According to Alberti, “The size of the
pizza is irrelevant in the choice of raw
materials of high quality, or special
dough. It’s the pizza maker who must
propose new types to impress, or to
educate the public taste to the culture
of a new pizza, maybe ever eaten,
thus meeting most tastes and acclaim,
with the opportunity to expand their
business.”
Then cleared off the gourmet pizza
chef “multistars”? “Up to a certain
point: if the pizza were to lose those
characteristics that have allowed it
to conquer the world, simplicity and
economy, should no longer be called
pizza,” concludes Dilorito.
TRENDS
- CONSTANCE. The good flour must
give continuity and a response equal to
each mixture
- SLOW. Leavening lens: give more
digestible dough, give off aromas and
flavors of grain
- HEALTH. Digestibility and health:
the research customers who are
increasingly demanding
- COMPOSITION. Flour stone ground
grits have an irregular, more nutritious,
with a high degree of bran, vitamins
and minerals and a taste of wheat
stronger and more decisive
- RECESS. Whole meal flour or added
to other cereals are still a niche market,
but please the customer attentive to the
nutritional value.
- INTOLERANCE. Who uses flour and
ingredients other than “classic”, should
signal the fact to the client, who may be
subject of intolerance.
From the Qualitaly pantry
Classica Mitica Superba and now made
of 10 kg
Interesting innovation is the package of
10 kg flour for pizza. It’s an advantage
in terms of handling (against the
25 kg classics) and also in terms of
preservation of the product, which is
consumed first.
Classical is instead indicated for dough
leavening short (2-6 hours), for the
production of traditional pizzas and the
slice type “tile “ (a high pulp).
Mythical is instead a flour with
high protein content, specific to the
production of bakery products long
leavening (18-21 hours).
Superb is a wheat flour type 00, very
balanced and ideal for times of rising
average (8-13 hours), suitable for your
daily work.
A word from the pizza maker
Mixture and adjust some more ideas
“ The good flour is selected according
to the way in which you intend to mix,”
says Paolo Di Blasio from Pizza Bar,
family owned pizzeria with 90 seats in
magazine
