FLOUR
AN ITALIAN TRADITION “In Italy, the flour mills produce different types of flours for different types of users and applications – bakers, pizza chefs etc – according to the way the wheat is ground,” says Marco Fuso. “For example, a bread baker will need bread flours to suit the type of products they’re going to make, and within the bread lines of flours offered by a flour mill there will be different types to choose from. The same applies to pizza… For example, a flour mill may offer four or five different lines for pizza making, and it will depend on the pizza making and dough-making techniques, and proving times, what type of flour will be required for the pizza to be served. “In Italy, the flour mills give an opportunity to the operators to choose the best flours based on the products they want to offer in their restaurants, and in turn this depends on the proving time the operator wants to prove the pizza dough for before it becomes pizza. This is vital - for each restaurant 22
Thoughts on flour
With flour being a vital ingredient to the very nature of pizza and Italian breads, but now increasingly experiencing price and supply chain pressure, pizza chef, industry consultant and PAPA Awards judge, Marco Fuso (pictured), shares his views.
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