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8
Tips for the baking of
Pizza
The quality of the
Pizza
is dependent on the quality of the flour which is dependent on the
quality of the grain in turn.
With
bad flour quality the perfect pizza baking is complicated.
•
The flour should be brought, as also all other ingredients, before the workmanship on all
cases on room temperature.
•
The dough must be kneaded very well and firmly.
•
In order to avoid unnecessary vigour and heat loss, it is recommended to close the
bakery door after driving of every
Pizza
.
Grain arose from wild grasses about 12000 years ago, particularly the front Orient
cultivated the building and the culture of the granule.
Being regarded as most important sorts of grain:
•
Wheat,
worldwide the most important grain. And is best suitable for the
Pizza
as it has a
high adhesive content.
• Dinkel wheat, the origin of our wheat sorts : The high adhesive and protein content
gives it outstanding baking qualities.
•
Rye,
a pronounced bread cereal and very drip- dry. Rye does not have any adhesive
content, from that the fermentation runs about the leaven.
•
Oat
, bread with additional oat tastes insipid and falls apart rapidly since
it
does not
show any adhesive qualities. For that it is rich of fat and the physical and intellectual
capability increases.
•
Barley, is rich of vitamins and mineral materials, the beer production is employed as
brewing - barley to mainly.
•
Corn, very effective in digestion difficulties, there the flour shows no Adhesive qualities
For the baking badly suitable.
What means "adhesive quality"?
The thickness heart of the (particularly wheat/dinkel wheat- ) granule's contains flour protein
that becomes sticky and water- insoluble in the moist state. The
amount
and state of the
protein decides about the bandage ability, resilience and fermentation of the dough and with
that also about the cutting ability of the ready
Pizza
. The content adhesive protein is
dependent on the situation, the climate of the grain growing area and from the
scent
.
Yeast: consists of smallest living mushrooms, that during the concurrence with flour, sugar,
Carbohydrates, begin to increase moisture, heat and oxygen. Carbon dioxide and water are
freed in this case due to an alcoholic fermentation. During the baking the alcohol volatilizes
again, the carbonic acid bubbles
expand
. and fork out the dough.
The model numbers:
Fundamentally is valid: the more highly the model number, the more energetic and mineral
cloths the flour contains, the more darkly it is. For that, however, longer lasting.
•
Type wheat flour 405 contains few taste media. Characterized in a fair way cake. Small
pastry and for the linkage of sauces.• Type wheat flour 550 is a little more strongly in
the taste and ideal for the pizza dough (Yeast dough).
•
Type wheat flour 1050 tastes strong, has a high protein content and the bread baking is
employed as dark wheat flour most the most.
•
Type whole wheat flour 1700 contains all vital cloths and is suitable for all full granule
baked goods.
