Instructions, use and maintenance manual Pag. 24/48
SRIZZA 40
This method, without using the cold, has the drawback that all dough portions leaven in the same way and at the
same time; so, there will only be one ideal moment for perfect maturation, and this contrasts with the natural
requirements of a pizzeria, that needs portions available for the time scheduled for consumption.
The preservation of the dough balls in the cold stops or slows-down the enzymatic activity of the yeast extending
leavening, scheduling it at a time of use compliant with the request.
Temperatures of about 2°÷4° stop leavening, while between 4° and 6° it is slowed.
2. Using the refrigerator from 24 to 48 hours at most, use flours with W=210÷230 and with P/L=0.4÷0.5
ALVEOGRAPH: It
measures the strength
and balance of the
dough
(ratio between
toughness and
elasticity)
P= Toughness
L= Extensibility
W= Strength
P/L= Ratio between
toughness and
extensibility
In this case also, as in the previous, it will not be difficult to use Sprizza as these flours give rise to easily
processable doughs.
3. While, when requiring a permanence in the refrigerator from 48 hours to 4-5 days, it is essential to use flours
with W above 300 and P/L=0.5-0.6.
While, when requiring a
permanence in the
refrigerator from 48 hours
to 4-5 days, it is essential
to use flours with W
above 300 and P/L=0.5-
0.6.
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