SPECIALISTS IN DOUGH
PRODUCT WITH THE MOST ADVANCED TECHNOLOGY
WE DESIGN YOUR PRODUCT TO BE UNIQUE IN THE MARKET
Maybe we were not guests on the the celebrations of the University ... But surely you did not want the King of the Party in charge of your Product Strategy ...
Good design does not happen by accident. We are not afraid to fight our ideas with our clients and have a different point of view if we firmly believe in it.
We explored Chess Clubs and we infiltrate teams to set the best and innovative teams of nerds.
Why not leave us, if we have time, the Smarts would be the conquest of space! That’s mean, if you want the most Innovative and Effective for your business .. Relax, you're in good hands!
Collaboration, creativity, and decades of strategy applied to businesses involved with successful products.
CUSTOM PRODUCT DEVELOPMENT
This is what has made us famous. Customers around the world trust us to perform your product together.
DESIGN NEEDS AND OPERATIONS
When people ignore Products ignores people and their needs. We create interaction between users and real work flows so that the product is always a resounding success.
We not only develop the beloved best-selling formulas and Pizza industry ... We design the most innovative products , from formulation , packaging, image ...
Countless business concepts for all types of customers around the world.
What is your QQ?
Training & manuals
We not only make your dreams come true , we will also help you with Interactive Manuals.
Let's Go Together!
Tony Riviera & Smart Dough System
"Primo Caffé- Los Angeles"
The Market Hall - San Francisco, San Diego, Seatle, Dallas
"I deeply love the Dough Smart system, my employees need only a touch screen, and the system does it all. Dough is fantastic, the texture, the taste, the best pizza I have eaten around the world and with this system the result is much better than any other pizza in the world even Naples. If you are or you'll be in the pizza business, you have to have this system."
Vittorio Venutti & Smart Dough System.
"Venutti’s Banquets- Chicago"
Whole Consulting “Turn Key Operations"
Nick & Tom Farrell
"Julia, Roberto, We could not agree more that Julia has done something extraordinary. We have seen the trials and seen the dedication,persurverance and the commitment to excellence. We give both of you ALL the credit that is due to you and as I have said before, our lives have changed for the better because of our journey together..we hope to share you both with our RapiTEAM and hopefully some of our family on your visit with us:) Everyone is excited to meet you both in person and see the people that have gone through this amazing odyssey with us. A special Thank you to Julia, we know this year you have dealt with much more thant we could ever know...YOUR commitment to see this project through is rare and we are grateful for you making this trip with Roberto…"
Imagine the perfect doughball with the formula that you like, always perfect to extend and ready to be baked!
No more endless kneading, forgetting putting the correct ingredients, the pain of the wrists when making the doughballs... and no more controlling the temperature for fermentation...
Nobody knows how many operations they are and how much work you've got to do!
Your doughball with your own formula and weight, it will be totally perfect forever. At any time, at any moment and without relying on expert staff.
Just defrost and as is already fermented, extend and bake!
And so delicious and natural that will delight your clients.
The Best Help for Your Pizza Business, Frozen Fermented Thinkingfoods Doughball.
There is no other like it in the market.
Call and Find Your Solution, big ones have it!
Contrary to what many people think a strong flour, although initially may be priced higher than a bakery tipical flour, it's really much more profitable than it looks.
Let me explain why.
A strong flour, a W280 such as Forza Napoli has two elements that differ from a weak flour:
1) Must be more hydrated, at least from 54% to 60%
2) Must be fermented longer, it makes possible keep the pizza doughball in the cold chamber for 5 days.
These two points of difference are 2 big advantages:
Whenever you're doing the kneading process, division and rounding is important to keep at all times covered your pizza dough, far away from any airflow.
The ambient air flows, even without evident airflows, and dry superficially your pizza dough, which produces a crust on the top and this crust then produces the following defects:
- Don't cause fermentation correctly. By having a dry layer on top, the pizza doughballs do not grow in the same way. In addition, the top layer of the ball produced pores having no elasticity and makes degas before.
- Do not spread well. By having a dry layer, the dough has lost its texture and breaks when you try to extend it.
- No rises in the oven. When you bake it in the oven, the dough don't grow up normally and results in a much harder dough than normal.
These are the reasons why it's important that you must be expecting whenever you do your pizza dough, so cover the dough to get her away from airflows.
Consistency. That's the brand promise to be fulfilled by all franchises and Large Chains whether to be faithful to the First Brand Promise must meet any Franchise.
But let's be realistic. Without a system or without a distribution with the same product directly sent to each store, that's really impossible.
Why? Because in every store, even if you have your standardized formula written on a manual, every employee has his own methods, resulting in each store a different product.
What is the solution?
The Fermented Pizza Doughball.
Many of the media who follow the great innovations of the pizza industry have echoed the Great Innovation and business concept made by Thinkingfoods INC for Rapidough in Pennsylvania. The brothers Nick and Tom Farrell relied 100% on the creation, conceptualization and development of an incredibly novel concept at Pizza Sector.
Imagine being able to eat Gourmet pizzas, with organic ingredients, in 5 minutes since you've placed the order. You only have to wait about 1:30 minutes, the time that needs the wood oven to fire your pizza. And we say your pizza because you are who selects all your ingredients from an Innovative Ipad system that let you place your order with no need to know the names of any ingredients, only with their pictures.
This concept has been created from the beginning, from the design of the stores to all the operations, work systems design, operating manuals, DPT Design, Costume Design, Names of each role of each employee ... and, of course, the Design and conceptualization of the iPad Menu Navigation.
An absolutely groundbreaking concept that is taking much interest in the USA and is already growing rapidly.
Visit it at:
Julia, Roberto, We could not agree more that Julia has done something extraordinary. We have seen the trials and seen the dedication,persurverance and the commitment to excellence. The App for the Ipad will add an amazing element to the RapiDOUGH experience! We give both of you ALL the credit that is due to you and as I have said before, our lives have changed for the better because of our journey together..we hope to share you both with our RapiTEAM and hopefully some of our family on your visit with us:) Everyone is excited to meet you both in person and see the people that have gone through this amazing odyssey with us. A special Thank you to Julia, we know this year you have dealt with much more thant we could ever know...YOUR commitment to see this project through is rare and we are grateful for you making this trip with Roberto..."