logo badge

NEWS

  • Fermented Frozen Doughball, perfect solution Fermented Frozen Doughball, perfect solution
    Written on Tuesday, 16 September 2014 02:32

     

    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!

    tel: 962803031

     


  • Strong Flour for your Pizzas Strong Flour for your Pizzas
    Written on Monday, 15 September 2014 16:04

    Strong Pizza Flour: why it is more profitable

    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:


  • Pizza dough and airflows Pizza dough and airflows
    Written on Friday, 12 September 2014 11:19

    HOW AIRFLOWS CHANGE THE TEXTURE OF THE PIZZA DOUGH

    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.

     


  • Perfect Pizzas for Franchises Perfect Pizzas for Franchises
    Written on Thursday, 11 September 2014 11:08

    PIZZA FOR FRANCHISES AND LARGE CHAINS

     

    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.

    Tags: franchises

  • SPECTACULAR SUCCESS OF THE NEW PIZZA CONCEPT, FULLY DEVELOPED BY THINKINGFOODS IN USA SPECTACULAR SUCCESS OF THE NEW PIZZA CONCEPT, FULLY DEVELOPED BY THINKINGFOODS IN USA
    Written on Thursday, 21 August 2014 17:07

    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:

    Rapidough // Facebook

    Testimony of Nick & Tom Farrel, Rapidough Owners

    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..."

     

     


Recent comments

  • Thanks a lot for the article post.Thanks Again. Much obliged.
  • This information is invaluable. Where can I find out more?
  • I like the valuable info you supply in your articles. I will bookmark your weblog and take a look at again here regularly. I'm moderately sure I'll be informed lots of new stuff right here! Best of luck for the following!
  • When someone writes an artijcle he/she keeps thhe idea of a user in his/her mind that how a user can understand it. So that's whyy this piece of writing is amazing. Thanks!
  • Hi there very nice website!! Guy .. Excellent .. Superb .. I'll bookmark your site and take the feeds also? I am glad to search out so many useful information here within the put up, we need develop more strategies in this regard, thank you for sharing. . . . . .

Cookies improve the way our website works, by using this website you are agreeing to our use of cookies. Cookie Policy