n.103
JULY
2020
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editorialis
Covid does not offer discounts
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he pandemic emergency, all over the world, will mark our history. In addition to health problems and dangers, there will be many economic consequences. The crisis involves all children and adults and it does not offer discounts to anyone. As for example to the giant of the American pizza, Pizza HUT: it has not failed (as it was erroneously published in several newspapers) but it has come very close to it. It is the most famous American restaurant chain that makes pizza its main workhorse. As a consequence of Coronavirus crisis, the company has recently presented a request for accessing the bankruptcy administration procedures (foreseen in the Chapter 11 for the bankruptcy Laws) at the Texas Southern Bankruptcy Court. This means that it can continue operating through the pre-negotiation of a restructuring support agreement with its lenders in order to «substantially reduce long-term debt» and strengthen
the capital structure. It is also true that Pizza Hut was not doing very well even before the Covid period, but the coronavirus and following lockdown did the rest. No discount even for famous people and celebrities, even if their name is Bastianich. In fact, the notorious judge of the TV format Masterchef is not doing well too: his network of restaurants in the United States is in crisis, so to gain cash he decided to sell his collection of fine Italian wines, about 30 thousand bottles coming from all Italian regions. A solution not foreseen in his book in which he explains how to manage a restaurant. In conclusion, since the post Covid difficulties involve all the restaurants, the proceeds travel with less 50%, we could say “Bad common half joy?” We aren’t going to say that, because we sincerely hope that everyone, really everyone, even the dear Joe, can recover better as soon as possible.
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News
Pizza: the handbook to enjoy it!
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beautiful appearance, the right consistency, the “bubbles” in evidence, the shape: here are some rules for understanding whether pizza is good and well- made. The rules are very precise and have a lot to do with yeast, an essential ingredient of this classic dish of our food culture which, in summer, sees its consumption increase enormously. The website welovelievito.it, promoted by the Sugar Yeast Group of ASSITOL, the Association of the Italian
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Oil Industry, explains the practical principles for avoiding mistakes in the preparation of pizza. On the website, dedicated to this essential food such as bread, wine and beer, you can find out what to look at in pizza in order to understand if you have chosen the right place to eat it and if we won’t have problems with the digestibility. In a pizzeria or bakery there are some important indicators to watch out for. The first sign that confirms the quality of the pizza is the shape and, in general, the
news
beautiful appearance. It may seem obvious, but this indicator is also fundamental. In particular, the skilled craftsman will prepare a round dish. A good pizza must be consistent and well cooked. If it appears moist inside, it means that it is badly cooked. Therefore, try to avoid a result of pizza which is, when cut, gummy or heavy. It is not casual the saying “pizza must melt in your mouth”: in fact, it means that a pizza must be easy to be eaten. Another visual quality indicator are the “bubbles”, or the alveoli, which clearly show whether the pizza dough has risen to perfection. This step is in fact essential for the final result to be of a good level. In practice, the yeast transforms the sugars present in the starch of the flour into alcohol and carbon dioxide, which makes the dough grow and creates the classic honeycomb, or bubbles. Attention, however: the alveoli must be round, but not appear in excessive quantities. The right leavening is very important because, if well done, it makes the pizza more digestible and lighter. The yeast completely ends its action when the
temperature exceeds 50 degrees, therefore, when cooking begins, which takes place at much higher temperatures, fermentation also stops. When the pizza arrives in the stomach, the yeast has already completely deactivated, as well as carbon dioxide. For this reason, it is incorrect to say that “pizza swells the stomach because of yeast”. In addition to being well leavened, the dough must reach the right maturity, in order to allow the enzymes to break down starches and gluten into simpler elements. It is therefore the time to decide whether the maturation has come to a successful end. This step also helps to digest the pizza without problems. In summer, pizza is not contraindicated, as long as it is prepared with care. If carried out in a workmanlike manner, leavening can improve some nutritional characteristics of the dish: in an experimental study on diabetic subjects, carried out by researchers from the University of Campania and the “Federico II” University of Naples, it emerged that the glycemic response is lower when the pizza is correctly leavened.
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advertorial
Good and safe
gluten-free pizza by
Nowadays the diagnosis of celiac disease and the related food business are growing.
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In Italy it is estimated that 1 in 100 people suffer from celiac disease and that the trend is growing. In fact, the latest official data from the Ministry of Health (Celiac Parliamentary Report 2018) indicate a number of celiac ill people equal to 214,239, but they also report 7,500 new annual diagnoses: the document therefore states that in fact 1% of the population is affected. To this are added other diseases, for which a diet for therapeutic purposes is required, such as allergy to wheat and sensitivity to non-celiac gluten. The Ho.re.ca cannot therefore ignore the availability of a high-quality, safe and varied gluten-free offer. Since 2009, the year of its establishment, Dr. Schär Foodservice has dedicated its production to the offer of gluten-free solutions for professional www.drschaer-foodservice.com/it
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advertorial
catering: the wide range of products includes an assortment of products dedicated to the Pizzeria Channel, suitable for celiac disease and at the same time responding to every need. Pizza Mix by Schär The novelty of 2020, a new gluten-free mixture of flours specially formulated for the preparation of fragrant pizzas and focaccias. It is a product with a high result, perfect for creating any type of pizza, ensuring easy processing, excellent elasticity of the dough and excellent leavening. Gluten-free, wheat-free, lactose-free and preservative-free, Pizza Mix Schär also contains a good amount of vegetable fiber. And the quality and safety are guaranteed by the Schär brand. This is testified by Antonio Sorrentino, executive chef of Rossopomodoro, who tested the product in preview: «Pizza Mix Schär is an excellent solution for making a good gluten-free pizza. To make the dough even more fragrant and tasty, I recommend making a pre-dough the day before. The cooking phase is very important and must be done with a moderate, non-aggressive sweet oven, clearly better if in a wood oven, which will make a fragrant and soft pizza». Pizza dough by Schär Now a guarantee for the professional who wants to combine maximum creativity with the convenience of a frozen solution: a revolutionary gluten-free, single-portion and very versatile
dough, because it allows you to prepare both pizza and other savory and sweet leavened products. Dough Pizza Schär looks like a frozen ball: once thawed, it is ready to be processed according to the pizza maker’s imagination. «Impasto Pizza Schär is in my opinion the ideal solution - says Anna Dalprà of Bepop Milan (Italy) - because it allows us to guarantee constant pizza quality, without compromise. And our customers always appreciate it».
Base Pizza Schär For those who need to optimize spaces, here is the practical and quick answer to prepare a delicious gluten-free pizza without risk. Antonino Corigliano, owner of the pizzeria La Grotta di Ventimiglia (IM): «Base Pizza Schär is the solution that every pizzeria with space needs should have in the kitchen. We see a continuous increase in requests for gluten-free pizza, reaching up to 40 orders per day. Base Pizza Schär allows you to answer this growing demand with quality and safety ». It is in fact an already stretched, pre-cooked and frozen pizza dough. Ready to be stuffed, it comes with an anti-contamination tray: this allows you to use the same oven and the same shovel as pizzas containing gluten in total safety. In addition to a complete assortment of products, Dr. Schär Foodservice offers constant information support on the organization, preparation and delivery of gluten-free products in the out-of-home channel.
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exhibitions
Beer&Food Attraction at Rimini Expo Centre (Italy) from 21st to 24th february 2021
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etworking, new business models, engagement, but above all an expo experience in complete safety. Beer&Food Attraction, the expo of IEG - Italian Exhibition Group with the most complete national and international range of beer, beverages, food and trends for the Out-of-Home market, will be back from 21st to 24th February 2021 at Rimini Expo Centre with an only-professional format, the result of a strategic process constructed by listening to and proactively monitoring the market. Coherently, B&F Attraction has modified its time slot, scheduling it between Sunday and Wednesday, to favour a target of trade members. A choice also in sync with the project of #safebusiness, planned and fine-tuned by IEG to immediately fight the COVID emergency, with over fifty solutions that, in the case of expos dedicated to food&beverage, become even more detailed, also covering the issue of demos on stands and at trade and professional events involving the preparation and serving of food in absolute safety https://www.iegexpo.it/it/safebusiness
Simultaneously, there will also be the return of BBTech Expo, the most in-depth showcase of technology and equipment for beverage production and packaging. The layout has been confirmed: B&F Attraction and BBTech Expo will extend over the west wing of Rimini expo centre, occupying 10 halls. The beverage hall – a new feature for 2021 – will host the Italgrob International Horeca Meeting, to ensure even more effective interaction between companies taking part and the sector’s trade members. Together, in Italy, B&F Attraction and BBTech Expo represent a unique opportunity for relaunching a product chain that was among the hardest hit by the pandemic, from productive to distribution levels to the end circuit of bars, pubs, beer cellars, restaurants and pizza parlours. Here the excellent beers and top-grade beverages (mineral water, soft drinks and spirits) meet quality food for the Horeca channel and leading-edge technology. A dynamic appointment for new venue formats and new consumer opportunities that focuses on innovation and business prospects. 9
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Neapolitan quality and tradition Fixed Oven Authentic Neapolitan pizza oven built with traditional techniques and materials. The fixed oven is the traditional Neapolitan handmade brick oven with underlying wood storage built on place. All the materials needed for the construction are shipped from Naples to the final destination, where our workers will come to build the oven. It’s complete of external covering which the client chooses (mosaic, palladiana marble), two lateral marbles, steel door for closing mouth (entry of the oven) and small flue on the top end. Instead of the traditional firewood powering, on request it can be gas powered; in this last case a 29200 Kcal / 34 Kw gas burner is furnished and installed to it. The burner is complete of an electronic unit control for temperature and flame management http://www.stefanoferraraforni.it/en/
Bakery chef
a cura di Nico Carlucci
WHOLE BREADSTICKS by Nico Carlucci
Professionality, passion and love for the white art: the new section of our magazine Pizza&core collection will be cared by Nico Carlucci. With his natural communicative ability, Nico Carlucci is very famous for his mastership and because he’s the partner of many important companies dealing with flours and mills. He’s also teacher of bakery and of white art at the E.n.a.p. Puglia in Corato and other important institutes. In spite of his 25-years-experience, the philosophy of Carlucci has always remained the same: that is there is no limit in learning. With this new section he contributes to acknowledge all those who want to get some important suggestions about the white art.
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Bakery chef Lab temperature: 29,2° C with 29% wetness Container temperature: 29,1° C Time of execution: about 3 hours Total weight of the final product: about Kg. 2,690 Pieces: about N. 65 breadsticks What is needed: plastic cloth and cotton cloth, round cutter, spray dispenser, scale, pans 60x40 lined with parchment paper.
Ingredients - kg. 2 whole flour - gr. 50 beer yeast (2,5% of the flour weight) 7,5° C - gr. 20 malt (1% of the flour weight) 24,1° C - lt. 1,2 water (60% of the flour weight) 1,3° C - gr. 200 extra virgin olive oil (10% of the flour weight) 27° C - gr. 40 fine salt (2,5% of the flour weight) 26° C
Procedure Begin the dough in the mixing machine with spiral hook, by adding flour, yeast, malt. Mix all the ingredients for one minute. Ad 1,1 lt. water, slowly and divided into some parts, in order to let the dough to become smooth. After that add the extra virgin olive oil, slowly. This procedure should last 9 minutes at a speed 1. Add salt and the remaining 0,100 lt water and let the machine work for 3 minutes at speed 2. Pull out the dough (it will weigh about 3,510 kg at a temperature of 22,8° C), stretch it with a rolling pin and with a thickness of 2 cm. Let rest for 15 minutes at room temperature, by covering it with a plastic cloth, previously oiled. Cut the breadsticks with the help of a round cutter, smoothen them and put them in the pan. Let them rise for 1 hour, covering them with the cotton cloth at the room temperature (31,3° C). Bake them at 210° C for 20 minutes until they appear goldened.
- seeds of flax, sesame and poppy A VARIATION: with seeds of sesame or poppy, fennel, ginger, turmeric, you can prepare breadsticks of different flavour or colours. N.B. the quantity of water in the recipe could be varied in order to obtain a harder dough. The quantity of yeast could be varied depending on the room temperature. The cooking time could be varied according to the characteristics of your oven.
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