Molini Pizzuti - Pizza in a Pan 10Kg

INGREDIENTS 

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 strong flour with marked gluten performance. The reference was chosen based on its excellent performance and its ability to accommodate other ingredients well. 

2) Fully ground “Gentil Rosso” soft wheat flour

Due to the close links with the Cilento region, the choice fell on soft wheat "Gentil Rosso", an ancient cereal not widely used today due to its low yields and its performance in bread making. Despite the low kneading performance and low protein content, it remains rich in micronutrients, such as vitamins and minerals. 

3) Rice flour

This ingredient is characterized by very small starch cells, which hydrate and swell. This not only allows for great water absorption, but contributes to the formation of a light, easily digestible honeycomb, as well as a crispy outer crust. 

4) Soy flour

Soy flour is an ingredient rich in proteins, but especially in fats and lecithins. These help to emulsify fats, stabilizing the crumb. It has an important contribution from an aromatic and structural point of view. 

5) Dried durum wheat sourdough

Dried sourdough was chosen to improve the aromatic impact of the finished product. A sour mother of durum wheat was chosen, with a pungent and easily recognizable taste. It helps improve water absorption and lowers dough pH, ​​improving yeast activity, product preservation and volume yields. 

6) 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. 

USAGE TIPS

The mixture is designed to achieve high hydration from 80% (water compared to flour) and maturation of at least 24 hours. For correct use, here are some suggestions: 

-  Kneading time: up to 19 minutes;

-  End of kneading temperature: 24°C;

-  40 minutes (at 25°C);

-  Ripening temperature: 4-6°C;

-  Dry yeast: 1.3g for 72 hours, 1.7g for 48 hours, 2.7g for 24 hours (dose per kg of product);

-  Fresh yeast: 4g for 72 hours, 5g for 48 hours, 8g for 24 hours (dose per kg of product);

We suggest mass maturation for at least 24 hours in a cell at 4-6°C. After cutting and shaping the loaves, leave to rise for 2-4 hours at 20°C, depending on the amount of yeast used. 

For a crispy outside and soft inside result, we recommend cooking at a moderate temperature (around 320°C on the ground and 300°C on the top) for a sufficient time to guarantee good drying (10- 12 minutes). In the case of moist condiments or more intense hydrations, it is advisable to increase the cooking times for correct drying. Ideal for electric ovens and suitable for express or two-step cooking. 

WHY CHOOSE IT

Perfect shovel: mixture specially designed for making pan pizza. Ideal for high hydration, even in direct dough, it allows you to obtain pan pizzas with a crispy crust and a soft, melting and well-structured internal structure. 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. Durum wheat sourdough: unique and characteristic aromatic impact; improves product shelf life, improves yeast activity and volume yields. Gentil Rosso ancient grain: distinctive element, source of micronutrients, notes and aromas of ancient wheat. Ancient wheat germ: from stone grinding of ancient wheat. It provides aromas, fragrances and is a source of vitamins and omega 3 fatty acids. High hydration: Simplicity of processing with high hydration, for a lighter product, but still easy to work with. Long maturation: allows processes that increase the lightness and digestibility of the product. Ease of use: the product does not require any special mixing technique, a direct method is sufficient. but still easy to work with. Long maturation: allows processes that increase the lightness and digestibility of the product. Ease of use: the product does not require any special mixing technique, a direct method is sufficient. but still easy to work with. Long maturation: allows processes that increase the lightness and digestibility of the product. Ease of use: the product does not require any special mixing technique, a direct method is sufficient.