ws_daily_archives May 09 2022

“Baking represents more than 40% of the final product” How important is baking in the creation of a dish? What happens to a product cooked in a conventional -no fan assisted – oven? How can the oven help us in the preparation of the line?To answer these and many other questions, we are launching a series of in-depth articles on conventional baking, based on meetings with leading professionals from our #RoadToSmartBaking community, who have told us their point of view and other interesting facts.The first interview is with the “Green Chef” Franco Aliberti, who defines his cuisine as sustainable, conscious and ethical. It is well known that for leavened products, conventional baking – compared to fan assisted or convection baking – increases the shelf-life of the product. Can we state the same for gastronomy?Yes, certainly this concept is applicable in gastronomy and also in any other ingredient you decide to cook. If the baking/cooking process is successful, the final product will inevitably benefit too, so not only will its shelf-life increase but also its presentation, its harmony in the mouth, its taste will change completely.In my opinion, baking represents more than 40% of the final product because the effort put into making a product, the choice of ingredients and the attention to detail must necessarily be followed by perfect baking, or you risk ruining everything, so it really is a fundamental step. Many professionals we have met say that having a deck oven in the kitchen is an added value: what do you think?In a kitchen, having a deck oven sure makes a difference. Not only for leavened products such as bread, focaccia and panettone, but also for the world of gastronomy. For example, baked fish cooked in a deck oven has a scent of grilled, toasted, etc., as well as other dishes may they be a simple lasagne, cooked in a deck oven, get a special gratin coating, making them really interesting to the palate. Moretti Forni is more and more present in the catering sector, and X series X50E model, which you tried out already, will soon be released: what do you think of it?I can’t wait for it to come out on the market! Being able to have a compact oven with the incredible performance and potential of a large oven will certainly make a difference, not only in restaurants but also in delicatessens, in small premises that are limited in terms of space, but looking for the highest quality. We saw you working with X series making your “Puccia & busecca”: why did you choose deck oven baking?It’s very simple. I chose it not only for this particular recipe but for everything I do, because it is a method of baking that takes me back in time, but at the same time it is very advanced.The deck oven or conventional oven gives me the confidence that the product is cooked in a certain way, and allows me to recreate that ‘home’ taste very well.In addition, thanks to X series innovation, I was able to bake both bread – ‘la Puccia’ ed – directly on the refractory surface and tripe – ‘busecca’ ed. – in a pan in the same deck the same time. And it worked brilliantly! How can serieX help you with line preparation and daily work management?When you work with this type of artificial intelligence, which gives you the certainty that a product will be perfect eliminating the possibility of error, you already have a simplified supply chain: you are sure that your product will come out as you thought, imagined, because its sensors work autonomously to ensure perfect baking. This definitely has an impact on the business of an activity, because in addition to the great energy savings, there are also savings in the cost of ingredients: if you never make a mistake when baking, you never throw anything away because every dish turns out perfectly. This means zero waste, not only of energy but also of products.   Did you like this interview? Don’t miss the next protagonist, Michelin-starred chef Igor Macchia!

“Bolle Pizzeria“ project was born from Fabrizio Arosio and Alfredo Uccelli’s passion for the world of leavened products and wine. With two locations, one in Monza and the other in Seregno, this new restaurant concept is becoming really popular in Brianza, confirming the winning intuition of the creators to combine the world’s most loved Italian product, pizza, with a selection of the best wine labels.Bolle’s pizza “in the cellar” is made with different doughs and, depending on the type, the most suitable heat is chosen, either with Neapolis or S series oven. In addition, Link, the professional reheating system, is also used in the locations to perfectly regenerate products such as pizza slices or sandwiches, to bring out their crunchiness without losing their internal softness.The menu includes both classic and pan pizzas, strictly accompanied by glasses chosen from a refined selection of both French and Italian sparkling wines, or from a wine list of wineries from every region of Italy, most of which are certified organic or from sustainable viticulture. To find out more about this interesting reality, we interviewed the protagonists of this enterprise: How did ‘Bolle Pizzeria’ project come about?“The idea for Bolle Pizzeria came from our passions, and our desire was to bring out a concept that is as simple as it is experimental: by combining the two most renowned Italian excellences, pizza and wine, Bolle Pizzeria brand stands out on the market by providing customers with a unique experience, thanks to meticulous and constant research into products and combinations.To carry out this philosophy, we carefully choose gastronomic excellences DOP, IGP and SlowFood presidia with particular attention to the seasonality of the products, changing the menu cyclically in order to offer customers fresh and genuine ingredients. At the same time, we continue constant research of wines, through dedicated visits to wineries, reference maisons, events and fairs, to constantly expand our knowledge of the product.We invest time and resources in the search for the ideal combination of pizza – which rises to the same level as fine gastronomic dishes – and wine – which enhances the aromas and flavours in a perfect match“. What do you bake with Neapolis?“We use Neapolis to make two of our classic pizzas, the Corniciona and the Grani Antichi. We bake them both at 370°C, adjusting top and deck according to the volume of production during service. Being able to customise the settings is important to make sure you always get the best result, even with different doughs.The Corniciona, in fact, is our high-crust pizza which, compared to the classic Neapolitan style, is slightly crispier while remaining soft and fluffy on the palate. The dough is made using a biga prepared with water, flour and yeast, mixing the ingredients in such a way that the result is a very dry dough and a blend of flours: Type 2 semi-integral organic stone-ground and Type 0 soft wheat.For the Grani Antichi, on the other hand, we make a direct dough with a blend of flours: Type 1 stone-ground organic semi-integral and Type 2 whole wheat.With Neapolis, we easily make an average of around 700 pizzas a week, with peaks of 200 pizzas at a time on busy evenings“. And with S serie?“S series is mainly used for the production of our revisited Roman pans (about 50 per week), Croccante and Doppio Croccante that differs from the first one for the addition of a mixture of 7 cereals and 6 seeds, giving more crunchiness and a unique taste. As for the heat, in this case we are at 270°C, 20% top and 80% deck.Remaining on pizza, with S series we also bake our classic pizzas, reaching up to 150 pizzas per night in two decks, with great results. In addition, we use the heat of S series for the buns of our burgers and for the Pane di Bolle that we use as bruschettas or to accompany our starters.With Link we regenerate our slices and sandwiches, in order to intensify the crispness of each product without ever losing its internal softness“. Why did you choose these two ovens? What are the advantages of using them?“Initially the choice was dictated by two main considerations: the cleanliness guaranteed by the electric oven and the consistency in maintaining the temperature. Compared to gas and wood, in fact, the electric oven does not create residues during cooking, with the certainty that the equipment remains cleaner.As of temperature consistency, we were looking for an oven that could ensure uniformity of baking and temperature in order to bake our products evenly and consistently over time. And this is why we chose Moretti Forni for its advanced technologies, dedicated functions, SmartBaking, etc. We can programme the baking of our products and maximise the timing, while drastically reducing energy consumption.Finally, aware of the brand’s worldwide reputation, we were certain to choose a reliable and recognised product.We are proud to use Moretti Forni in our premises, we are really satisfied with the choice we made and happy to share our staff and our experience with this testimony“.   Bolle Pizzeria Location: Via Raiberti, 14 – Monza / Corso Matteotti 44 – Seregno