. . . t c e f r Pe recipes!!
regional pizza and focaccia
Ingredient to more natural Flour
Flour is the main ingredient. It comes from soft wheat milling. Different national and international wheat mixes allows classifying flours according to the protein quantity and then their resistance to rising. + proteins = + strength (high W) + rising duration – proteins = – strength (low W) – rising duration There are different flour mixes available, defined as Mix, where the soft wheat flours are mixed to different cereals to comply with the various tastes. All flours are classified as ”00”, “0” and “1“. Such a reference is not only a legal parameter, but it refers to the present quantity of ashes.
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Water
Water must be clean, pure, bacteria-free with no smell or abnormal taste. It can be used at different temperatures according to the season, warmer when it is cold, colder when it is warmer as to adjust /manage the final pastry temperature, maximum 24°C. Rising then will be normal.
pizza pastry: than that! Yeasts
Yeast triggers a series of chemical-physical changes leading to a very good pizza‌ Thanks to the starch and sugar transformation in carbon dioxide, it directly affects the structure, volume and as a consequence the pizza taste and aroma. Gas produced is kept inside the gluten net (protein), supporting the pastry rising thus leading to the typical light and airy structure consistency, typical of a perfect rising. Rising directly depends on the quantity of yeast: for a more rapid rising + yeast for a slow rising – yeast There are two types of yeasts: fresh and dry. The fresh yeast has a high water content (70%). Removing water from fresh yeast, you get dry yeast. Dry yeast is to be dissolved into warm water before being added to water and flour.
Salt
Salt is only moderately used, to compensate to a possible lack of mineral salts in water, thus enhancing the flavour of pastry. It inhibits the effect of rising leading to the yeast deactivation, and therefore it is only to be added to the pastry after yeast, water and flour are partially mixed. An excessive use leads to the pastry hardening, which could only partially rise and as a consequence the final pizza is less digestible. Its correct use increases its friability and crunchiness. It is thus clear that an excessive use of salt can lead to a partial rising only, making the product far less digestible. The presence of salt makes the cooked product more crunchy.
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Marvellous rising Already during mixing and working, when flour, water, yeast and salt are mixed, rising starts. The process is affected by external factors as well, such as temperature and humidity. The best rising temperature varies between 0°C and 40°C, and in fact under 0°C enzyme activation is blocked, above 40°C the enzyme activity is accelerated and therefore cooking as well. Temperature is reversely proportional to the yeasting time: the higher the temperature, the shorter the fermentation time, the lower the temperature, the longer the fermentation time. Yeasting is only possible in an ambience with the correct humidity degree as to avoid the crust appearance on the pastry surface which is not only bad to see but could lead to yeasting problems, preventing the correct pastry expansion. As to get the perfect ripening, it is advisable to place batters in a professional refrigerator (not at home), where oxygen, humidity and temperature are automatically controlled.
Pizza dough - Possible defects
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The dough balls are too small
Overripe dough balls
• • • •
• • • •
Insufficient quantity of yeast The temperature of the dough is too low The temperature in the fridge is too low The ripening time is too short
Excessive amount of yeast The temperature of the dough is too high The temperature in the fridge is too high Too much ripening time
A well-equipped laboratory matters... 1 A SYNTHESIS oven
5 A TALĂŒA mozzarella
2 A GALASSIA spiral
cutting / Vegetable cutting unit
kneading machine 3 A GIANO rounding
machine (wall cabinet,4 armario pensil)pizza A DEVIL
8 A refrigerated
pizza counter 9 A washing unit
6 A working table
10 A suspended unit
7 Equipment and accessories
11 A cabinet-refrigerator
forming unit
4
3
7 10
5
2
11 6
1
9
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...and a wide range of flours even more! 5
Farine e Mix per Pizza
NEW
CODE 00 / 180 00 / 230 00 / 280 00 / BL U E C R O C K 280 RUSTICA: with fibre and wheat germ 00 / 340 00 / RED C R O C K 340 RUSTICA: with fibre and wheat germ 00 / 440 MANITOBA M I X 1 Soft wheat flour – Soya coarse
meal – Durum milled wheat flour
M I X 2 Soft wheat flour – Soya coarse meals M I X 3 Soft wheat flour – acid pastry
W*
P/L**
PROTEINS
YEASTING
190 230 280 280 280 400 400 400 420
0.5 0.5 0.5 0.6 0.5 0.5 0.6 0.5 0.7
12 13 14 14 14,5 15 15 15 14,5
2 - 4 hours 3 - 5 hours 5 - 10 hours 5 - 10 hours 5 - 9 hours 7 - 15 hours 7 - 15 hours 7 - 13 hours 10 - 24 hours
15
7 - 15 hours
15 15
7 - 15 hours 7 - 15 hours
A wide range of soft
wheat flours and special mixes for pizza aiming at enhancing the professional imagination: for classic and cutting pizza, soft or crunchy, rustic or “invented”. Short, medium or long yeasting.
NEW
Bella
i l o p a N
A brand new product to come back CODE BEL L A N A P O L I BEL L A N A P O L I
W*
P/L**
PROTEINS
YEASTING
260 300
0.6 0.6
13 14
6 - 10 hours 18 - 24 hours
to the origins: pizza with the typical Neapolitan style border. Images on packaging are freely taken from Enrico Murolo works.
ADDITIONAL PRODUCTS THIN POWDERING Kg 1 ATM
COARSE POWDERING Kg 1 ATM
(modified atmosphere)
(modified atmosphere)
10 packages
10 packages
NATURAL YEAST Kg 1
Dose to be used: 2-4% on yeast
DRY YEAST Kg 0.5 UNDER-VACUUM 20 packages – Used dose: view recipes
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Perfect … recipes! IONAL T I D A TR PIZZA
FLOUR 180
6 hour ripening at 4°C Pastry lasting for 12 hours • • • • • •
FLOUR 230
1 litre water 60 g salt 70 g olive oil 10-15 g yeast 1950 g flour 180 15 g sugar
12 hour ripening at 4°C Pastry lasting for 18 hours • • • • • •
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1 litre water 60 g salt 70 g olive oil 10-15 g yeast 1900 g flour 230 15 g sugar
Perfect … recipes! FLOUR 280
24 hour ripening at 4°C Pastry lasting for 1 day • • • • • •
1 litre water 60 g salt 70 g olive oil 10-15 g yeast 1850 g flour 280 15 g sugar
FLOUR 340
24 hour ripening at 4°C Pastry lasting for 3 days • • • • • •
1 litre water 60 g salt 70 g olive oil 10-15 g yeast 1800 g flour 340 15 g sugar
FLOUR 440
24 hour ripening at 4°C Pastry lasting for 3 days • • • • • •
1 litre water 60 g salt 70 g olive oil 10-15 g yeast 1700 g flour 440 15 g sugar
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Perfect … recipes! IONAL
RUSTIC
T TRADI A PIZZ
FLOUR 280 RUSTICA 24 hour ripening at 4°C Pastry lasting for 1 day • • • • • •
1 litre water 60 g salt 70 g olive oil 10-15 g yeast 1880 g flour 280 rustica 15 g sugar
FLOUR 340 RUSTICA 24 hour ripening at 4°C Pastry lasting for 3 days • • • • • •
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1 litre water 60 g salt 70 g olive oil 10-15 g yeast 1830 g flour 340 rustica 15 g sugar
Perfect … recipes! IONAL
CRUNCHY
T TRADI A PIZZ
FLOUR 280 CROCK 24 hour ripening at 4°C Pastry lasting for 1 day • • • • • •
1 litre water 60 g salt 70 g olive oil 2-5 g yeast 1880 g flour blue crock 15 g sugar
FLOUR 340 CROCK 24 hour ripening at 4°C Pastry lasting for 3 days • • • • • •
1 litre water 60 g salt 70 g olive oil 2-5 g yeast 1830 g flour red crock 15 g sugar
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Perfect … recipes!
mixes!
FLOUR MIX 1
24 hour ripening at 4°C Pastry lasting for 3 days • • • • • •
1 litre water 60 g salt 70 g olive oil 10-15 g yeast 1800 g flour Mix 1 15 g sugar
FLOUR MIX 2
24 hour ripening at 4°C Pastry lasting for 3 days • • • • • •
1 litre water 60 g salt 70 g olive oil 10-15 g yeast 1800 g flour Mix 2 15 g sugar
FLOUR MIX 3
24 hour ripening at 4°C Pastry lasting for 3 days • • • • • •
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1 litre water 60 g salt 70 g olive oil 10-15 g yeast 1800 g flour Mix 3 15 g sugar
Perfect ‌ recipes! Procedure to make a traditional pizza 1. Add water to the kneading machine 2. Add yeast and sugar 3. Mix for 5 minutes 4. Add half flour 5. Mix for 5 minutes 6. Add salt 7. Mix for 5 minutes 8. Add the remaining part of flour 9. When the pastry is ready, add oil and finish kneading 10. Finally put the pastry on the table and cover with a plastic layer 11. Start making balls and move to a tray (180/200 g each) 12. Place the tray in the refrigerator at +4°C for 24 hours 13. Use the day after and before flattening, remove the tray from the refrigerator an hour in advance (it depends on the temperature and season as well) 14. Cooking at 350/400°C for 3-3.5 minutes
Everybody can select the type of preferred flour or mix, as the last decision depends on the kneader.
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A brand new product to a typical Neapolitan BELLA NAPOLI BLUE
BELLA NAPOLI RED
Ripening 6-10 hours
Ripening 18-24 hours
• • • • • •
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1 litre water 50 g salt 3-5 g yeast 50 g natural yeast 1800 g flour Bella Napoli Blue 15 g sugar
• • • • • •
1 litre water 50 g salt 3-5 g yeast 50 g natural yeast 1750 g flour Bella Napoli Red 15 g sugar
come back to the origins: pizza with a high border Procedure 1. Add water to the kneading machine 2. Add yeast and sugar 3. Mix for 5 minutes 4. Add half flour + natural yeast 5. Mix for 5 minutes 6. Add salt 7. Mix for 5 minutes 8. Add the remaining part of flour and finish kneading 9. Finally put the pastry on the table and cover with a wet cloth 10. Let rest for 2 hours 11. Start making pans and move to the special plastic tray, (280/300 g each) 12. Let dry at room temperature until the volume becomes three time bigger (if it is very hot, put in the refrigerator) 13. Take the balls and flatten in the following sizes: • Diameter 35 mm • Raised border 1-2 cm • Central part 0,4 cm 14. Cook in a wood oven • Oven temperature 480-500°C • Time 60-90 seconds 15
Discovering ancient
Pizza stirata alla Romana FLOUR 230 Ripening 12-20 hours • 1000 g flour 230 • 0.6 – 0.7 litres cold water • 20 - 30 g yeast • 50 g natural yeast • 20 - 25 g salt
Procedure 1. Knead, first speed 5 litre water and yeast 2. Add flour and keep mixing for 10 minutes 3. When the pastry starts being consistent, add salt and the remaining water (slowly) 4. Knead, second speed, for 5 minutes 5. Let the pasty rest for 60 minutes 6. Take the pastry and shape in loaves, 2 kg each 7. Let rest for 40-60 minutes 8. Flatten and season 9. Bake with an oven shovel (flattening the pizza while baking it) 10. Cook at 280°C for 15 minutes 16
regional recipes
Baked pizza and focaccia FLOUR 230 Ripening 12-20 hours • 1000 g flour 230 • 0.6 – 0.7 litres cold water • 20 - 30 g yeast • 50 g natural yeast • 20 - 25 g salt • 200 g olive oil
Procedure 1. Knead all the ingredients but salt for 10-12 minutes
4. Cut the pastry according to the pan size
2. Add oil, salt and keep on kneading for 4-5 minutes
5. Flatten and let rest for 40-60 minutes
3. Let the pastry rest for 10-15 minutes
6. Season 7. Cook at 270°C for 20 minutes
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Discovering ancient
Focaccia genovese FLOUR 230 BRINE • 100 g water • 15 g salt • 100 g oil
Ripening 12-20 hours • • • • • •
1000 g flour 230 0.6 - 0.7 litres cold water 20 - 30 g yeast 30 - 50 g natural yeast 20 - 25 g salt 200 g olive oil
Procedure 1. Knead all the ingredients but salt for 10-12 minutes 2. Add oil, salt and keep on kneading for 4-5 minutes 3. Let the pastry rest for 10-15 minutes 4. Cut the pastry according to the pan size
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5. Let yeast for 60 minutes 6. Reverse the pan and flatten in a pan adding the brine 7. Press the pastry with your fingers 8. Let yeast for 60 minutes 9. Cook at 240°C for 20 minutes
regional recipes
Focaccia altamurana REMILLED SEMOLINA • • • • • •
10 kg of remilled semolina 6 litres of water (1st water quantity) 3/4 litres of water (2nd water quantity) 250 gr of brewer’s yeast 1 kg of natural yeast 250 gr of table salt
Procedure 1. Knead all the ingredients by the spiral kneading machine, first speed, for 7 minutes, as well as for 13 minutes with second speed and add the second water quantity (slowly) at the same time 2. Let the dough rest on a round board for 60 minutes 3. Form round 400g dough balls (suitable for 33 cm pan) 4. Grease the pan, turn the dough balls and place them in the pan 5. Cover the dough balls and leave them to rise for 15 minutes 6. Flatten the dough balls and press them with your fingers 7. Grease with extra-virgin olive oil and add your desired topping 8. Preheat the oven to 230°C and put the dough balls in it
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Traditional products for pizza Special flours for pizza manufactured for classic brands as to comply with the real mastery of pizza maker requirements.
Package 10 and 25 kg
Package 10 and 25 kg
Package 25 kg
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Our staff has been operating on the market for a few years and there has been a growing number of consulting requests when opening new pizzeria, restaurants and bakeries. Whoever intends to invest in the sector can be at present supported as to provide for high quality and professional service to customers. We aim at offering real Italian made products abroad as well, genuine but at the same time paying the due attention to customers. We supported the opening of shops in UK, Spain, Germany, Malaysia, Italy and Costa Rica.
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SOFT WHEAT FLOURS – DURUM WHEAT FLOURS – MAIZE FLOURS
CHAPATI FLOUR
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