Italian Flours #impastiamolafelicità
Two centuries Flour of The flours of Grandi Molini Italiani, the first Italian milling group, are selected everyday by thousands of artisans who knead happiness out of their smooth doughs. Expertise, passion, quality, innovation: these are the fruits of the experience gained over two centuries from our millers, who started to grind the grain event before the birth of pizza Tradition & Innovation We have 2 centuries of history and experience on our shoulders in quality of producers of the first ingredient which every day this arrives in the labs of thousands of craftsmen and on the tables of one million consumers: the best flour, the widest range of choice, a customertailored service. We offer innovative products with high quality standards, being at the cutting edge of technology and implementing a sustainable use of resources.
Pizza Verace suitable both for pan pizza and for thin traditional pizza 10-16 hours ROOM TEPERATURE Up to 3 DAYs in the refrigerator W 300 IngredientS Type 00 Soft wheat flour. Pizza Verace requires long rising times: 10-16 hours at room temperature. It s suitable for a chilled storage at 4 C for up to 3 days. Due to the long leavening time, pizza made with Pizza Verace it s the most desirable solution for the ones who are looking for an extraordinary digestible pizza, crispy and tasty. The crust is remarkable, golden and tasty. Recipe on fiour basis 1 kg Pizza Verace GMI Flour 1-3 g Dry yeast 620 ml Water 30 g Salt 30 g Extra virgin olive oil Final temperature of the dough: 23/25 C Put the flour, yeast and 500 ml of water (80% of the total) into the mixer and switch on at speed level 1. After 1 minute, slowly add the remaining water. After 4/5 minutes add the salt, mixer for a further 5 minutes, than add the oil. Continue to mix for a further 10 minutes at speed 1 and, if available 5 minutes at 2nd speed level. Otherwise mix for 16/18 minutes at speed 1 until the dough is soft and homogeneous. Leave the dough to rest for 20 minutes. Divide the dough into pieces and make dough balls, and set them aside in covered boxes and allow to rise for 1 to 2 hours at room temperature. Then put the boxes into the fridge at 4 C for 2 to 3 hours before use. Alternatively, leave to rise for 10 to 16 hours in the boxes at room temperature. When ready to use, roll out the pizza dough and add your sauce / toppings, them bake at high temperature (about 320 / 350 C) for 3 minutes.
Pizza Italiana The ideal solution for traditional thin pizza 6-10 hours ROOM TEPERATURE Up to 48 hours in the refrigerator W250 IngredientS Type 00 Soft wheat flour Pizza Italiana requires medium rising times: 6-10 hours at room temperature. It s suitable for a chilled storage at 4 C for up to 2 days. Once cooked, pizza made with Pizza Italiana is tasty, fragrant and easily digestibile. It s suitable for the ones who love the deep-dish pizza. Recipe on fiour basis 1 kg Pizza Italiana GMI Flour 1-3 g Dry yeast 600 ml Water 30 g Salt 30 g Extra virgin olive oil Final temperature of the dough: 23/25 C Put the flour, yeast and 480 ml of water (80% of the total) into the mixer and switch on at speed level 1. After 1 minute, slowly add the remaining water. After 4/5 minutes add the salt, mixer for a further 5 minutes, than add the oil. Continue to mix for a further 10 minutes at speed 1 and, if available 5 minutes at 2nd speed level. Otherwise mix for 16/18 minutes at speed 1 until the dough is soft and homogeneous. Leave the dough to rest for 20 minutes. Divide the dough into pieces and make dough balls, and set them aside in covered boxes and allow to rise for 1 to 2 hours at room temperature. Then put the boxes into the fridge at 4 C for 2 to 3 hours before use. Alternatively, leave to rise for 6 to 10 hours in the boxes at room temperature. When ready to use, roll out the pizza dough and add your sauce / toppings, them bake at high temperature (about 320 / 350 C) for 3 minutes.
Pizza Madre mix of flour AND NATURAL YEAST for thin traditional pizza 8-12 hours ROOM TEPERATURE Up to 48 hours in the refrigerator IngredientS Wheat flour type 0, natural yeast of wheat flour type 0 (5 %). Wheat flour and natural yeast mix which together allow to obtain a traditional thin pizza/ hand-tossed pizza particularly crispy. The presence of natural yeast guarantees flavour and taste and gives crunchiness to the product in both hot and cold. Morevoer, it confers an increased elasticity to the mixture. Rising times: 8-12 hours at room temperature, up to 48 hours in the refrigerator. Recipe on fiour basis 1 kg Pizza Madre Mix GMI 1-3 g Dry yeast 600 ml Water 25 g Salt 30 g Extra virgin olive oil Final temperature of the dough: 23/27 C Put the flour, yeast and 480 ml of water (80% of the total) into the mixer and switch on at speed level 1. After 1 minute, slowly add the remaining water. After 4/5 minutes add the salt, mix for a further 5 minutes, than add the oil. Continue to mix for a further 12 minutes at speed 1 and, if available 3 minutes at 2nd speed level. Otherwise mix for 16/18 minutes at speed 1 until the dough is soft and homogeneous. Leave the dough to rest for 20 minutes. Divide the dough into pieces and make dough balls, and set them aside in covered boxes and allow to rise for 1 to 2 hours at room temperature. Then put the boxes into the fridge at 4 C for 2 to 3 hours before use. Alternatively, leave to rise for 8 to 12 hours in the boxes at room temperature. When ready to use, roll out the pizza dough and add your sauce / toppings, them bake at high temperature (about 320 / 350 C) for 3 minutes.
Lievito Naturale Natural yeast suitable for any kind of pizza Ingredients Natural yeast of wheat flour type 0, malted wheat flour, glutathione. It certainly improves the dough s texture by delivering an increased extensibility and making the rolling out/stretching out much more easier. It confers to the pizza a characteristic flavour, crispiness and fragrance in both hot and cold and giving a golden colour. Recipe on fiour basis 950 g Pizza Italiana GMI 50 g Lievito Naturale GMI 1-3 g Dry yeast 600 ml Water 25 g Salt 30 g Extra virgin olive oil Final temperature of the dough: 24/27 C Mix flour, natural yeast, dry yeast and 480 ml of water (80 % of the total) at speed 1. After a minute add slowly the remaining water. After 4/5 minutes add salt and after a further 4/5 minutes add the oil. Mixing time: 10 minutes at speed 1 and 5 at speed 2 if present, otherwise mix for 16/18 minutes at speed 1 until the dough will look smooth. Leave the dough rest for 20 minutes. Form the balls, put them in the boxes and leave at room temperature for 1 to 2 hour. Subsequently place the cassettes in refrigerator at 4 C for 2 to 3 hours before use. For the method at room temperature let rise in drawers for 6/10 hours. Spread pizza depending on your method and season. Bake at high temperature (320/350 C) for 3 minutes.
Type 00 Flour ALL PURPOSE FLOUR for BREAD AND PASTRY SHORT LEAVENING W 200 IngredientS Type 00 Soft wheat flour. Good absorption flour, for short leavening, direct dough and refreshments. Ideal for casereccio bread, loaf bread, bread for toast recipe, Pugliese bread, breadsticks etc. Casereccio bread recipe 10 kg Type 00 Frumenta Flour 1-3 g Yeast 6,5 l Water (65%) 20 g Salt (0,2%) 200 g Extra virgin olive oil (2%) MIXING TIME 1 SPEED 2 speed Spiral 8 minutes 15 minutes Plunger 8 minutes 20 minutes Final temperature of the dough: 25/26 C Mix all the ingredients to the above timetable, by inserting immediately the 60 % water and the remaining 5 % during kneading following absorption. Let the dough to rest for 50 to 60 minutes. Divide the doungh into pieces and form them gently, without squeezing too much. Let them rest for 50 to 60 minutes on the axis sprinkle generously with flour or bran, with the closure above. Turn them and affect diagonally with a knife. Bake at moderate temperature. Cook for 40 to 60 minutes (according to size) with valves open in the last 15 minutes.
Loaf bread recipe 10 kg Type 00 Frumenta Flour 350 g Yeast (3,5%) 6 l Water (60%) 25 g Salt 30 g Extra virgin olive oil MIXING TIME 1 SPEED 2 speed Spiral 5 minutes 5 minutes Plunger 15 minutes 5 minutes Fork 15 minutes 5 minutes Final temperature of the dough: 25/26 C Mix all the ingredients to the above timetable. Let the dough rest for 20-30 minutes. Divide dough into pieces of 300g. Form and stretch with your hands. Cover with plastic sheeting or put in proofer for 60-70 minutes at 35 C with humidity R. equal to 75/80%. Cut under the skin and bake at moderate temperature with little steam. About 10 minutes from the end of cooking open the drawdowns. 30-35 minutes. Breadsticks recipe 10 kg Type 00 Frumenta Flour 300 g Yeast (3,5%) 5 l Water (50%) 200 g Salt (2%) 1000 g Extra virgin olive oil (10% MIXING TIME 1 SPEED 2 speed Spiral 5 minutes 6 minutes Plunger 15 minutes 6 minutes Fork 15 minutes 6 minutes Final temperature of the dough: 25/26 C Mix all the ingredients to the above timetable. Let the dough rest for 10 minutes. Divide dough into pieces of 3,5 / 4 kg and stretch it up to 120/150 cm. Place the pieces in the boards floured, anointing them with olive oil over the surface and cover with plastic sheeting Let rise for about 90-100 minutes. Create the breadsticks by cutting the dough with a knife, stretch it, put on perforated trays and bake immediately without steam. 15 minutes. Bread for toast recipe 10 kg Type 00 Frumenta Flour 250 g Yeast 5,7 l Water (60%) 180 g Salt 100 g Sugar 400 g Extra virgin olive oil Final temperature of the dough: 25/26 C Mix all the ingredients for 5 minutes in 1 speed and 7/8 minutes in 2 speed. Let the dough rest for 15-20 minutes. Divide dough into pieces of 550 g and form a ball loosely. Form loaves and then put them into the bread molds. Let rise for 60 minutes in a proofer at 35/38 C with a relative humidity of 80%. Bake at medium high temperature steam. Once baked remove the bread from the molds. 27 minutes. Pugliese bread recipe 10 kg Type 00 Frumenta Flour 250 g Yeast (2,5%) 7 l Water (70%) 300 g Lard (3%) - Optional 230 g Salt (2,3%) 100 g Malt (1%) MIXING TIME 1 SPEED 2 speed Spiral 6 minutes 4 minutes Plunger 15 minutes 5 minutes Final temperature of the dough: 26/27 C 1st dough: Mix flour, salt, lard, 6 liters of water and in the times indicated above. 2nd dough: Add the remaining water with dissolved yeast, and repeat the mixing process. Let the dough rest for 30-40 minutes. Divide dough into pieces, round them and put on the boards floured or in baskets. Let rise for 60-70 minutes in the cell to 35 C with humidity R. (75/80%). Turn and cut along the outer edge. Bake without steam at moderate temperature. 20 minutes before end of cooking to open the drawdowns. For pieces of 650g: 45/55 minutes. For pieces of 1.250g: 65/75 minutes.
Type 00 Manitoba ALL PURPOSE FLOUR for BREAD AND PASTRY LONG LEAVENING W 400 IngredientS Type 00 Manitoba wheat flour. High protein flour with long stability during the leavening. Suitable for medium- long leavening (from 18 to 20 hours) for leavened pastry (croissant, cakes, brioches and panettone) and for strengthening weaker flours. Baguette recipe FOR pre-fermented dough 5 kg Manitoba Frumenta Flour 50 g Yeast (1%) 2,5 l Water (50%) Final temperature of the dough: 18/20 C Mix for 7-8 minutes in 1 speed then put in a box and in the cell to about 18 C or covered with a cotton towel and a nylon towel. Let the dough rest for 16 hours. FOR dough 7,55 kg Pre-fermented dough 5 kg Type 00 Frumenta Flour 150 g Yeast (3%) 3 l Water (55%) 200 g Salt (2%) 50 g Malt (0,5%) 350 g Lard (3,5%) Final temperature of the dough: 25/26 C Mix all the ingredients to the above timetable. Let the dough rest for 20-30 minutes. Divide the dough into pieces of 300 grams. and make a ball is not very close. After 10 minutes form the baguette with the molding machine and then stretch it with the hands to a length of 50-60 cm. Cover with plastic sheeting, or put in proofer for 60-70 minutes at 35 with humidity R. (75/80%). Bake at moderate temperature with a lot of steam. 30-35 minutes. Ciabatta recipe FOR pre-fermented dough 5 kg Manitoba Frumenta Flour 50 g Yeast (1%) 2,5 l Water (50%) MIXING TIME 1 SPEED 2 speed Spiral 7 minutes 8 minutes Plunger 15 minutes 5 minutes Final temperature of the dough: 20/24 C Mix as indicated above the flour, the lard and 4 liters of water. Let the dough rest for 16 hours. FOR dough 5 kg Type 00 Frumenta Flour 200 g Yeast (2%) 5 l Water (75%) 250 g Salt (2,5%) 50 g Malt (0,5%) 350 g Lard (3,5%)-Optional (dough temperature 26-27 ) MIXING TIME 1 SPEED 2 speed Spiral 3 minutes 6 minutes Plunger 5 minutes 10 minutes Final temperature of the dough: 26/27 C Mix the pre-fermented dough, the flour, the lard and 4 liters of water into the mixer and follow the times indicated above. Add the remaining water with the dissolved yeast and repeat the previous mixing process. Let the dough rest for 40-50 minutes. Divide into pieces and put them on the floured boards. Let rise in a cell at 35 C with R. humidity equal to 75-80% for about 60-70 minutes. Bake at moderate temperature with little steam. Open the drawdowns 10-15 minutes before the end of cooking. 30-40 minutes.
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