Large leavened products, eyes on the flours

It is impossible to pretend nothing is happening. Pastry is experiencing a golden moment from every point of view, and flours for large leavened products are in the spotlight. There is no consumer, nowadays, who does not constantly seek the artisanal nature of the product. And we are certainly not talking only about our country, but also about exports abroad which, in the last year alone, have recorded records for example with panettone together with pandoro and Easter doves. As a result, there is an increase in demand for high-quality flours that offer all possible guarantees for the final result, including the flavor and safety of the product.

LARGE YEASTED BAKES, THE ROLE OF MIXES

Not just single flours. Mixes are attractive and manufacturing companies know this well enough to have worked in this direction. In any case, it is not always easy to put two terms like flour and innovation on the same level, especially if you think that there can be no other innovations in the sector. After all, we know it well, this is not the case. So why choose mixes for large leavened products? Because they simplify the work and ensure a certain consistency in the results as well as reducing processing times.

IN SEARCH OF CONSTANT QUALITY

A good flour for large leavened products must guarantee the right development of the product until its complete realization combining strength and sweetness. Furthermore, the result must always be perfectly reproducible. This is because the craftsman does not want to vary his recipe depending on the flour, but to always be able to have a product that is natural and of excellent quality .

NO TO ADDITIVES

More and more mix manufacturers are successfully eliminating additives from their formulations. In their place, here comes dried natural yeast , an ingredient that improves the quality of dough and gives products taste and high digestibility. However, let’s remember which additives can be added to flour by law: ascorbic acid (E300), L-cysteine (E920) and phosphoric acid and its phosphates (E338 – E452).