Vinci coppolas (10 resultados)

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Condición: Neu. Neuware - Great pizza is not the result of chance. It is the result of knowledge, method, precision, and experience.Professional Technical Manual of Pizza is a comprehensive guide designed for professional pizza makers, chefs, culinary students, pizzeria owners, and serious enthusiasts who want to understand the science behind every successful dough.Combining technical theory with practical application, this manual explains how ingredients, fermentation, temperature, time, and baking work together to determine the final structure, flavour, digestibility, and quality of pizza.Inside the book, you will discover: - how to evaluate flour strength, elasticity, and absorption;- the technological role of water, salt, yeast, and enzymes;- fermentation, maturation, proofing, and temperature control;- direct and indirect dough methods;- biga, poolish, sourdough, and autolyse;- high-hydration dough management and gluten development;- professional kneading, folding, shaping, and dough-handling techniques;- oven management, heat transfer, and baking performance;- practical formulas, tested methods, troubleshooting, and corrective solutions.This book goes beyond recipes. It provides the technical knowledge needed to understand why a dough behaves in a certain way, how to identify problems, and how to achieve more consistent and professional results.Whether you work in a pizzeria or want to take your pizza-making skills to an advanced level, this manual will help you transform passion into expertise and technique into excellence.…

Paperback. Condición: new. Paperback. Great pizza is not the result of chance. It is the result of knowledge, method, precision, and experience.Professional Technical Manual of Pizza is a comprehensive guide designed for professional pizza makers, chefs, culinary students, pizzeria owners, and serious enthusiasts who want to understand the science behind every successful dough.Combining technical theory with practical application, this manual explains how ingredients, fermentation, temperature, time, and baking work together to determine the final structure, flavour, digestibility, and quality of pizza.Inside the book, you will discover: how to evaluate flour strength, elasticity, and absorption;the technological role of water, salt, yeast, and enzymes;fermentation, maturation, proofing, and temperature control;direct and indirect dough methods;biga, poolish, sourdough, and autolyse;high-hydration dough management and gluten development;professional kneading, folding, shaping, and dough-handling techniques;oven management, heat transfer, and baking performance;practical formulas, tested methods, troubleshooting, and corrective solutions.This book goes beyond recipes. It provides the technical knowledge needed to understand why a dough behaves in a certain way, how to identify problems, and how to achieve more consistent and professional results.Whether you work in a pizzeria or want to take your pizza-making skills to an advanced level, this manual will help you transform passion into expertise and technique into excellence. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: New. Print on Demand.

Taschenbuch. Condición: Neu. Neuware - Perché due impasti preparati con la stessa ricetta possono dare risultati completamente diversi Il Manuale Tecnico Professionale della Pizza guida pizzaioli, professionisti della ristorazione e appassionati evoluti nella comprensione dei processi che determinano struttura, fermentazione, maturazione e qualità finale della pizza. Attraverso 16 capitoli illustrati vengono approfonditi la farina e le sue caratteristiche tecniche, l'acqua, il sale, il lievito, gli enzimi, la reologia dell'impasto, il lievito madre, l'alta idratazione, la biga, il poolish, l'autolisi, la gestione del freddo, l'impastamento, lo staglio, i panetti e la cottura. Tabelle, schemi, esempi pratici e protocolli operativi aiutano a riconoscere i difetti, individuarne le cause e applicare correzioni ragionate. Non una semplice raccolta di ricette, ma un metodo tecnico per controllare tempi, temperature, ingredienti e comportamento reale dell'impasto. Un manuale pensato per chi vuole trasformare esperienza, tradizione e conoscenza scientifica in risultati più precisi, ripetibili e professionali.…

Condición: New. Print on Demand.

Paperback. Condición: new. Paperback. Perche due impasti preparati con la stessa ricetta possono dare risultati completamente diversi? Il Manuale Tecnico Professionale della Pizza guida pizzaioli, professionisti della ristorazione e appassionati evoluti nella comprensione dei processi che determinano struttura, fermentazione, maturazione e qualita finale della pizza. Attraverso 16 capitoli illustrati vengono approfonditi la farina e le sue caratteristiche tecniche, l'acqua, il sale, il lievito, gli enzimi, la reologia dell'impasto, il lievito madre, l'alta idratazione, la biga, il poolish, l'autolisi, la gestione del freddo, l'impastamento, lo staglio, i panetti e la cottura. Tabelle, schemi, esempi pratici e protocolli operativi aiutano a riconoscere i difetti, individuarne le cause e applicare correzioni ragionate. Non una semplice raccolta di ricette, ma un metodo tecnico per controllare tempi, temperature, ingredienti e comportamento reale dell'impasto. Un manuale pensato per chi vuole trasformare esperienza, tradizione e conoscenza scientifica in risultati piu precisi, ripetibili e professionali. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condición: new. Paperback. Great pizza is not the result of chance. It is the result of knowledge, method, precision, and experience.Professional Technical Manual of Pizza is a comprehensive guide designed for professional pizza makers, chefs, culinary students, pizzeria owners, and serious enthusiasts who want to understand the science behind every successful dough.Combining technical theory with practical application, this manual explains how ingredients, fermentation, temperature, time, and baking work together to determine the final structure, flavour, digestibility, and quality of pizza.Inside the book, you will discover: how to evaluate flour strength, elasticity, and absorption;the technological role of water, salt, yeast, and enzymes;fermentation, maturation, proofing, and temperature control;direct and indirect dough methods;biga, poolish, sourdough, and autolyse;high-hydration dough management and gluten development;professional kneading, folding, shaping, and dough-handling techniques;oven management, heat transfer, and baking performance;practical formulas, tested methods, troubleshooting, and corrective solutions.This book goes beyond recipes. It provides the technical knowledge needed to understand why a dough behaves in a certain way, how to identify problems, and how to achieve more consistent and professional results.Whether you work in a pizzeria or want to take your pizza-making skills to an advanced level, this manual will help you transform passion into expertise and technique into excellence. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Condición: new. Paperback. Perche due impasti preparati con la stessa ricetta possono dare risultati completamente diversi? Il Manuale Tecnico Professionale della Pizza guida pizzaioli, professionisti della ristorazione e appassionati evoluti nella comprensione dei processi che determinano struttura, fermentazione, maturazione e qualita finale della pizza. Attraverso 16 capitoli illustrati vengono approfonditi la farina e le sue caratteristiche tecniche, l'acqua, il sale, il lievito, gli enzimi, la reologia dell'impasto, il lievito madre, l'alta idratazione, la biga, il poolish, l'autolisi, la gestione del freddo, l'impastamento, lo staglio, i panetti e la cottura. Tabelle, schemi, esempi pratici e protocolli operativi aiutano a riconoscere i difetti, individuarne le cause e applicare correzioni ragionate. Non una semplice raccolta di ricette, ma un metodo tecnico per controllare tempi, temperature, ingredienti e comportamento reale dell'impasto. Un manuale pensato per chi vuole trasformare esperienza, tradizione e conoscenza scientifica in risultati piu precisi, ripetibili e professionali. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…