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#flour #pizza #homemadepizza ********************** DO YOU WANT TO TAKE A COURSE WITH ME? Write to me at: [email protected] ************ RECOMMENDED FLOURS (on amazon) ************ PETRA 5037 https://amzn.to/3BTMXto PETRA 5063 https://amzn.to/3Q62c72 CAPUTO NUVOLA https://amzn.to/3Q8I0l4 ************ RECOMMENDED BOOKS: ************ PANIFICANDO: https://amzn.to/3jOF9Aq PH 4.1: https://amzn.to/3qT8DOT BIOTECHNOLOGY OF YEAST PRODUCTS: https://amzn.to/3hlnNcN NEAPOLITAN PIZZA: https://amzn.to/3wfq8tL OMNIA FERMENTA: https://amzn.to/36gvwm8 WHITE ART: https://amzn.to/3hFPPhP MICROORGANISMS BIOLOGY: https://amzn.to/3hBaaoM SPONTANEOUS FERMENTATIONS: https://amzn.to/3etdOQM ************ MY INSTRUMENTATION ************ GRILLETTA 10VHH MIXER: https://amzn.to/3pYux4k KENWOOD PLANETARY MIXER: https://amzn.to/3hgpCaS PRECISION SCALE: https://amzn.to/3Aw1UPs INFRARED THERMOMETER: https://amzn.to/2SPIFzf SMART THERMOMETER: https://amzn.to/3JUdJnk NEEDLE THERMOMETER: https://amzn.to/3BqmmSR PROFESSIONAL DOUGH CONTAINER: https://amzn.to/3gCI7Fb BAKERY PEEL: https://amzn.to/2U7RZiF BAKING PEEL: https://amzn.to/3icSmk9 STEEL PASTRY BOARD: https://amzn.to/3zbruYi SPATULA: https://amzn.to/35BHDcX FRIDGE FOR BIGA/SOURDOUGH: https://amzn.to/2WsoqZP IRON BAKING TRAY: https://amzn.to/376CsSX SONY ALPHA CAMERA: https://amzn.to/2V12FzB CANON CAMERA: https://amzn.to/3wlbAci ** FOLLOW ME ALSO ON: ** TELEGRAM https://t.me/vitadapizzachef INSTAGRAM https://www.instagram.com/vita_da_piz... FACEBOOK / vita-da-pizzachef-119131153216929 TIKTOK www.tiktok.com/@vita_da_pizzachef Video chapters: 00:00 Intro 1:02 What is flour? 3:45 Factors for choosing flour 4:52 Classification of flours in Italy 6:01 Composition of the wheat grain 7:21 Modern milling of wheat 8:44 1° The Structure 11:03 2° Resistance to leavening 14:14 3° The Flavor 15:08 4° Water Absorption 17:19 Finale