Molini Pizzuti - Contemporary Pizza 10Kg

1) Type “0” soft wheat flour

For the mixture, one of the best Molini Pizzuti flours was selected, in particular a type “0” soft wheat flour. It is a moderately strong flour with marked gluten performance. The reference was chosen based on its excellent performance and its ability to accommodate other ingredients well. 

2) “Carosella” wholemeal soft wheat flour

Due to the close links with the Cilento region, the Carosella variety was chosen. Ancient wheat whose cultivation dates back to Roman times, today not very widespread due to its low yields and performance in bread making. Despite the low kneading performance and low protein content, it remains rich in micronutrients, such as vitamins and minerals. 

3) Dried rye sourdough

Dried sourdough was chosen to improve the aromatic impact of the finished product. A tangy mother rye was chosen, with a rounder and unique taste. It lowers the pH of the dough, improves yeast activity, product preservation and volume yields. 

4) Resistant starch

Resistant starch was used to complete the formulation. It is a type of starch that is difficult for pancratic enzymes to attack, so it is not completely digested. This brings various benefits to the consumer as it hinders and regulates the absorption of carbohydrates, lowering the glycemic response. It also has a prebiotic function because it can then be metabolized by the intestinal microflora, promoting the development of autochthonous microflora with a beneficial impact. It is considered a dietary fiber. 

It also allows you to have a product with a high fiber content without using bran. 

WHY CHOOSE IT

Perfect contemporary: mix specially designed for making contemporary round pizzas. Ideal for high hydration, even with a direct dough, it allows you to obtain pizzas with a high crust and the incomparable structure of contemporary pizza. Fiber source: all benefits attributable to fiber; same fiber content as stone-ground type “1” flour, but with visual and rheological characteristics close to type “0”. High quality: the product is able to guarantee high performance, long maturation and is able to absorb large quantities of water, thus reducing the impact on the cost of food. Carosella ancient wheat: distinctive element, source of micronutrients, notes and aromas of ancient wheat. Ancient wheat germ: from stone grinding of ancient wheat. It brings aromas, fragrant and is a source of vitamins and omega 3 fatty acids. Rye sourdough: unique and characteristic aromatic impact; improves product shelf life, improves yeast activity and volume yields. Ease of use: the product does not require any special mixing technique, a direct method is sufficient. 

USAGE TIPS 

The blend is designed to achieve high hydration while maintaining excellent workability. It is designed for hydration from 70% (water compared to flour) and maturation of at least 24 hours. For correct use, here are some suggestions: 

Kneading time: up to 20 minutes; 

Final mixing temperature: 24°C; 

Peak: 40 minutes (at 25°C); 

Ripening temperature: 4-6°C; 

Dry yeast: 0.5g for 72 hours, 0.5g for 48 hours, 0.7g for 24 hours (dose per kg of product); 

Fresh yeast: 1g for 72 hours, 1.5g for 48 hours, 2g for 24 hours (dose per kg of product);