bake Special Report - Pizza 2021 - 26

the Power in
FLOUR
BY JOHN UNREIN
Selecting the right flour type for
a pizza style is crucial, as one
flour does not fit all crust types,
according to Paul Bright, senior
innovation manager for AB Mauri
North America.
For hand-tossed pizza crust,
a high protein (12-14%) spring
wheat flour is desired, he points
out. This flour type provides the
ability to easily handle and stretch
out proofed dough and gives pizza
consumers an exciting eating experience
of a chewy inside and a crispy
outer crust.
" The flour type will change, too,
if you are making a thin and crispy
cracker style crust, " Bright says. " We
suggest using a lower protein patent
flour (8-10%) for ease of sheeting
and to provide a crispy, not chewy,
eating experience. "
When it comes to flour, Tom
Santos, field sales rep at General
Mills Foodservice, points out that
overall, consistent quality that replicates
a great dough every time is
the goal when choosing the right
flour for pizza crust.
" When we work with pizza makers,
we first ask what style of pizza they
want to make, " Santos says. " Flours
are classified by their protein levels
and the amount of protein in a flour
is directly related to the strength of
the dough. "
Time and
temperature
standards must
be in place and
adhered to
when mixing,
processing, and
storing dough
for later use. "
Dave Krishock, bakery technical
support manager at Grain Craft
26
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
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bake Special Report - Pizza 2021

Table of Contents for the Digital Edition of bake Special Report - Pizza 2021

bake Special Report - Pizza 2021 - 1
bake Special Report - Pizza 2021 - 2
bake Special Report - Pizza 2021 - 3
bake Special Report - Pizza 2021 - 4
bake Special Report - Pizza 2021 - 5
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bake Special Report - Pizza 2021 - 38
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