PIZZA ACADEMY OF EXCELLENCE

Eurostar

Located

We will be running a schedule of interactive masterclasses working with the latest Grandi Molini Italiani pizza flours and exploring best practice techniques with the Neapolitan style pizza, classic pizza, including gluten free pizza and speciality Italian breads.

01484 320516 Eurostar Commodities Ltd Eurostar House Birds Royd Lane, Brighouse HD6 1NG eurostarfoods www.eurostarfoods.co.uk For more information or to make a booking please contact Diane Crabtree – 01484 320 516 email: diane@eurostarfoods.co.uk eurostar_foods

Comprehensive Package

Pan’Artisan o ers a core product range focused on savoury dough-based products, with expertise in pizza bases, balls and speciality breads – all made using authentic Italian processes.

The company draws on a wealth of experience to provide customers with a comprehensive training package to achieve peak performance from their premium quality dough range.

Bakery expert, Pan’Artisan’s business development director, Chris Dickinson, uses his vast experience to o er full product support. This ensures each stage of dough preparation – from raw product to nished menu item – is executed to get the very best results for a customer’s particular operation.

“We provide training to a multitude of customers, from independents to highstreet chains and high-end restaurants. For another year, we worked at the Wimbledon Championships for their pizzeria o ering,” said Dickinson.

“We interact with customers to identify needs, resolve any issues, nurture relationships and o er a full product training programme. We also carry out customer audits to maintain business and promote satisfaction in product and handling across all business sites. Customers often require a speci c product that may incorporate their own ingredients, so we are happy to create bespoke options to suit di erent handling techniques and levels of equipment such as rollers, presses, oven types and employee skillsets too.

“Training covers dough handling from defrost through to what comes out of the oven, including serving. Detailed instruction is given regarding the stages of defrosting and proving to ensure that the yeast provides the perfect ‘oven spring’ to the crust, so that the proving results in the desired fermented avour. We also teach how to get the preferred crust, demonstrating stretching techniques to achieve either at to the rim or leaving the edge to form a much higher crust for an open crumb structure, such as when using Pan’Artisan’s Hi-Crust dough balls.

“Pan’Artisan’s training is fully comprehensive, with demonstrations and instruction in how to get the dough into the oven, whether using a traditional peel or a carrier such as a board. Care over presentation is also important and we o er suggestions in how adding a range of toppings after baking can enhance avour and appearance; for example, by using rocket, Parma ham and Parmesan shavings.

“We also produce stepby-step picture guides and create detailed handling models to assist with ongoing consistency of product usage that has been learned through our training programmes. Follow-up visits are o ered to ensure new colleagues are taught to the same standards and that existing sta maintain their skills.”

Flours for the pizza makers of tomorrow

Established Quality

Any budding pizza maker knows that the key to culinary success is directly related to our quality. Well, look no further than the Le 5 Stagioni range by Agugiaro & Figna. It has started a revolution in the pizzeria world, representing a breakthrough for pizza professionals, targeting lovers of tradition, as well as daring experimenters – or school graduates, perhaps?

Today, the brand has a multi-product identity, with a variety of more than 30 types of ours and mixtures.

Since its inception, Le 5 Stagioni has distinguished itself in the eld of ours and related products, relying on a thousand-year-old tradition in the art of milling, through which it has been able to combine tradition, research and development, cutting-edge technology and sustainability.

INNOVATION BY AGUGIARO & FIGNA MOLINI

While Le 5 Stagioni has presented itself to professionals as a line of dedicated ours, with more than 20 product references with high technical characteristics, today the brand is ready for a further step forward – meeting the needs of a market in which pizza makers are increasingly aware and responsible when choosing ours. So, the vision of Le 5 Stagioni is to be the de nite, innovative, ultimate answer to pizza makers around the world, aiming to o er the best ours and mixtures to those who choose excellence, quality and authenticity of ingredients.

A constant aptitude for innovation, without ever breaking the link with ageold expertise in the art of milling, keeps the Le 5 Stagioni line in step with the times, making it capable of anticipating the needs of pizza makers.

Customer communication is another core value for Le 5 Stagioni: tailor-made o erings and ongoing support from the technical sta are conceived with the pizza maker and for the pizza maker, in order to guarantee the desired result.

The opportunity to obtain a speci c product and tailored assistance to the professional allow them to work with peace of mind and con dence. A community and magazine dedicated to pizza professionals and enthusiasts are additional values of Le 5 Stagioni. In fact, in Pizza Stories, passion and expertise in the industry are shared, along with events and training.

AUTHENTICITY, PROGRESS AND SUSTAINABILITY

The selection of wheat from the best crops in Italy and the world is combined with cutting-edge working processes, involving seven controls that analyse the healthiness of our – and eight analytical laboratories dedicated to research and innovation, constantly in dialogue with the in-house R&D department. Respect for the native characteristics of the wheat grain and the ecosystem, as well as production made with 100% renewable energy sources, guarantee undisputed and traceable quality.

Substance To Shape Ideas

The cultural and technical heritage of Agugiaro & Figna has allowed for the development of increasingly speci c products: more than 30 types of ours are included in the Le 5 Stagioni line. Must-haves include Superiore our, which is strong, versatile and suitable for long-leavening dough when excellent elasticity is required. Or type ‘00’ Oro our, a marvel for direct and indirect dough and refreshing sourdough. Among whole wheat options, Mora our from extra virgin milling can be used either alone or added to traditional dough, delivering an intense avour.