Leavening when it's very cold. Introduction: Leavening of pizza is a fundamental step to obtain a quality product. However, when the outside temperature is very low, this process can be negatively affected. In this article, we will talk about the problems associated with leavening in extreme cold conditions and how to overcome them.

The rising pizza. The leavening of the pizza is a process that involves the use of yeast, flour and water. In this sentence, the dough is left to rest in a warm place, so that it can increase in volume. The ideal temperature for leavening is around 25-30°C, however, in conditions of extreme cold, this process can be hindered.

The cold influences the leavening

How cold can affect leavening. When the outside temperature is very low, the leavening process can become difficult. Indeed, the low temperature can slow down or even block the activity of the yeast, making the pasta heavy and not easily digestible. In addition to, the cold can also make the dough hard and difficult to work with.

How to overcome the problems of leavening in extreme cold conditions To overcome the problems related to leavening in extreme cold conditions, it is necessary to pay attention to the temperature of the ingredients used in the preparation of the dough. Eg, the water used for the pasta must be lukewarm, around 30°C, to best activate the activity of the yeast.

Leavening when it's very cold

Using the oven for leavening Another way to overcome the problems of leavening in extreme cold conditions is to use the oven to leaven the dough. Indeed, the oven can be used as a leavening environment, maintaining a constant and warm temperature. Just turn on the oven at minimum temperature, insert the dough inside and let it rise.

The choice of yeast The choice of yeast can affect the leavening in extreme cold conditions. Indeed, it is advisable to use highly active yeasts, able to withstand the lowest temperatures. In addition to, mother yeast can also be used, which guarantees greater stability of the leavening process.

The importance of flour

Even the choice of flour used in the preparation of the dough can influence the leavening in conditions of extreme cold. It is advisable to use high strength flours, capable of guaranteeing greater elasticity and resistance of the dough, despite the low temperatures.

Experience and professional training Pizza leavening is a delicate process and requires a certain amount of experience. For this reason, it is important to rely on professionals in the sector, who are able to handle it better rising of the pasta even in conditions of extreme cold. In addition to, professional training can be an excellent solution for learning the right techniques to better manage leavening in all climatic conditions.

Indispensable training

I Professional workshops to learn leavening techniques. For those who want to learn more about pizza leavening techniques and learn how to better manage the dough in extreme cold conditions, professional practical courses can be an ideal solution. during these courses, students will have the opportunity to learn pasta preparation techniques, leavening and cooking, under the guidance of expert instructors in the sector.

Conclusions In summary, the leavening of the pizza in extreme cold conditions can be negatively influenced, but there are several solutions to overcome these problems. The choice of ingredients, the use of the oven as a leavening environment and the choice of highly active yeast are just some of the possible solutions. In addition to, the professional training it can be an excellent solution for learning the right techniques to manage leavening in all climatic conditions. If you are interested in learning pizza leavening techniques, we invite you to discover ourprofessional practical courses. Follow the link

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Silvio Cicchi

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Pizza mixer which one to choose. Introduction The pizza mixer is an indispensable tool for all professionals and enthusiasts in this sector. Thanks to it, you can get a perfect dough in no time and with minimal effort. In this article, we will see what are the factors to consider to choose the ideal pizza mixer.

Capacity of the mixer One of the main factors to consider when choosing a pizza mixer is its capacity. This depends on the amount of dough you want to obtain and how often you use the tool. There are mixers with capacities ranging from 2 to 50 kg of dough.

Power of the mixer

The power of the mixer is another important factor to consider. The power of the machine must be suitable for the quantity of dough to be obtained and for the consistency of the ingredients used. Insufficient power could result in ineffective processing of ingredients and an oversized mixer could be a waste of energy.

Dimensions of the mixer The dimensions of the mixer must be suitable for the space available in your kitchen or laboratory. There are mixers of different sizes, which can be placed on a work surface or on a ground base.

Pizza mixer which one to choose

Mixer materials The mixer materials are important to ensure the life of the tool. The parts in contact with the ingredients must be made of high quality materials, like stainless steel, to prevent rust and corrosion.

movement system planetary Pizza mixers can have a planetary motion system, which allows the paddle to knead the ingredients over the entire surface of the bowl. This system ensures uniform processing of the ingredients, preventing lumps from forming.

Speed ​​of the mixer

The speed of the mixer is another important factor to consider. There are mixers with different speed, which can be used to obtain doughs of different consistency. Variable speed mixers are the best because they allow you to work the ingredients precisely.

Safety system A pizza mixer must be equipped with a security system that prevents accidental starting of the tool. In addition to, it must be easy to clean and disassemble for maintenance.

Our professional practical courses to become a pizza chef

The professional practical courses to learn how to use the pizza mixer For those who want to learn more about the use of the pizza mixer and learn how to better manage the dough, i Professional workshops may be an ideal solution. during these courses, students will have the opportunity to learn pizza preparation techniques, including the use of’mixer. Hands-on courses offer a hands-on, interactive learning experience, led by industry professionals who share their knowledge and skills. Students will be able to learn how to handle dough optimally, experiment with the different speeds and capacities of the mixer, and learn the techniques to keep the tool in optimal condition.

Conclusion and reference to professional training Choosing the ideal pizza mixer depends on your needs and the type of dough you want to obtain. Factors to consider include capacity, the power, The dimensions, and materials, the planetary motion system, the speed and the security system. In addition to, professional practical courses represent an excellent opportunity to learn more about the use of the’mixer for pizza and learn how to handle the dough optimally. If you are interested in becoming a professional in the sector, we invite you to discover our professional practical courses, where you can learn the techniques and skills necessary to prepare the best pizzas, and better manage the pizza mixer. All information here.

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Silvio Cicchi

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The advantages of the electric oven in the pizzeria: 10 reasons to prefer it to the wood oven. The wood oven has always been the symbol of the Italian tradition in the kitchen and, in particular, in the preparation of pizza.

However, in recent years the use of the electric oven in pizzerias has become more and more widespread. What are the advantages of this type of oven? here 10 reasons to prefer it to the wood oven:

Ten valid reasons

The electric oven is easier to use than the wood oven. It does not require waiting for the right temperature, nor the constant control of cooking.

The electric oven is more versatile than the wood oven. It also allows you to cook other foods, other than pizza, like meat, vegetables and sweets.

The advantages of the electric oven in the pizzeria

The electric oven is safer than the wood oven. There is no risk of fire and burns, nor of carbon monoxide release.

The electric oven is more hygienic than the wood oven. There is no presence of ash and combustion residues, nor the risk of microbiological contamination.

Cheapness

The electric oven is cheaper than the wood oven. It does not require the purchase of wood, nor the cost of chimney maintenance.

The electric oven is easier to clean than the wood oven. There is no presence of crumbs and ash, nor the need to empty the cooking chamber.

Uniform cooking

The electric oven allows for more uniform cooking than the wood oven. The temperature is constant and cooking is adjustable.

The electric oven is faster than the wood oven. The pizza cooks in a shorter time, allowing for greater productivity.

Savings

The electric oven saves space compared to the wood oven. It is more compact and does not require the installation of a chimney.

The electric oven allows you to obtain a high quality pizza. Thanks to advanced technology, the electric oven allows you to obtain a pizza that is crunchy on the outside and soft on the inside, with uniform cooking and perfect leavening.

Conclusions

In conclusion, the electric oven represents a valid alternative to the wood-burning oven in a pizzeria, thanks to the many advantages it offers. If you are interested in learning more about pizza cooking techniques and the functionality of the electric oven, we invite you to enroll in our professional practical courses. You will learn how to use the electric oven at its best, obtaining a high quality pizza and satisfying the most demanding palates. Don't miss the opportunity to become true pizza professionals and stand out on the market thanks to your skills.

Our professional practical courses offer you the opportunity to learn the techniques of preparing and cooking pizza. Thanks to the experience of our teachers, professionals in the catering sector, you will learn how to better manage your pizzeria, offering your customers a high quality product and an unforgettable taste experience.

Courses for pizza maker

Our professional practical courses are open to all those who wish to start or expand their own pizzeria business, but also to those who want to learn a new profession, becoming real pizzaioli. Thanks to our practical training, you will be able to acquire the necessary skills to work in restaurants, successful pizzerias, or to open your own successful business.

In addition to, thanks to our courses, you will know the latest trends in the pizza sector, discovering new ingredients, combinations and cooking techniques. You will learn how to create new recipes and customize your menu, offering your customers a wide choice of pizzas, from the most traditional to the most innovative.

Acquire the skills

At Last, thanks to our professional practical courses, you will acquire the necessary skills to better manage your business, from marketing to personnel management, from administration to accounting. You will be able to efficiently manage your business, ensuring the satisfaction of your customers and the success of your business.

In summary, if you want to learn how to make the most of the electric oven in pizzeria, and acquire the necessary skills to become true pizza professionals, enroll in our professional practical courses. Do not miss the opportunity to distinguish yourself in the world of catering, offering your customers a high quality product and an unforgettable taste experience. All information.

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Silvio Cicchi

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