Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

Pizza improvers

Our experts have developed the line of improvers, combined with the flour, enhance the yield of the finished product, without altering the authenticity of the raw material.

Natural adjuvants to optimize processing

10 kg open-mouth bags


2 RESULTS

  • Pizza Ice

    The presence of lecithin, malt and selected enzymes is ideal for direct method processing and for refrigeration (dough retarders or chill blaster for freezing products). It contains active dry wheat sourdough, to give pizza the typical taste and aroma of natural fermentation. Pizza Ice improves the gluten network, ensuring good resilience and stability even in different ambient conditions, limiting dough relaxation and extend freshness of the finished product. Pizza Ice should not be used together with other improvers. The quantity of yeast normally used should be reduced by one percentage point, to compensate for the active dough starters resulting from the fermentation of flour and water.

     
  • Malto plus

    Malto Plus is mixture of barley and wheat malts. It is Suitable for doughs with biga and flours with low amylasic activity. It enables fermentation, develops a good honeycomb texture, grants a more intense colour, taste and scent. Usage rate 1-2% of flour weight. 

     



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