In the preparation of pizza, each ingredient has its importance.
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In the preparation of pizza, each ingredient has its importance.
Joining them in the dough is a skill game that is up to the pizzaiolo lead to have the best possible result: a pizza as well as good, light and digestible.
To occupy an important role is certainly yeast.
The type chosen, along with other factors such as temperature, time, hardness of flour contribute to the fundamental process of leavening.
Through the latter the enzymatic development of flour is implemented, i.e. the increase in volume of the dough caused by the fermentative action of yeast that produces carbon dioxide and remains blocked in the structure of gluten.
In recent times, attention has been rediscovered to more natural yeasts full of flavors and scents of the past.
Following this goal, Molino Vigevano has created a professional yeast line for pizza and bread.
In this line you can also find Biolievito, obtained from the fermentation of soft wheat flour type “00” Manitoba bio, rich in vital germ and with addition of organic beer yeast.
The dough will be fragrant and unmistakable.
The wheat germ improves the organoleptic and nutritional characteristics of the product.
And it is possible to add Biolievito directly to the flour without the need to dissolve it first in water.
The origin from organic farming guarantees a natural leavening without adding any other yeast.
Using Biolievito you will increase the digestibility, aroma, fragrance, preservation and appeal of all your yeasts, both sweet and salty.
Specific References
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The Semola Rimacinata of durum wheat De Cecco, obtained from the selection of the best hard grains wisely ground.
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Elastic and resistant gluten flour, ideal for long leavening dough.
The stone milling of the type 1 flour has the main characteristic of grinding the whole grain of wheat at a low processing speed.
Farina ideal for making a high quality pizza, very soft, fragrant and easily digestible.
Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.
It is the strongest type, with high gluten content and capable of absorbing more liquids.
Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
Round, fragrant, with an intense and persistent taste, hazelnut is a protected geographical product.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
Farina Multicereali adds a hint of originality and an unusual and inviting flavor to bread, pizza and pasta.
The Naturkraft is a product based on special powder-dried yeast, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma, made through an original and innovative technology.
Wheat flour is obtained from the roasting of durum wheat (Tritucum durum) which is then grounded.
The soft wheat flour type "00" organic Walnut is produced using only organic wheat grown in Emilia-Romagna
Suggested flour for doughs that require a medium-long leavening with yeast.