{"id":1188,"date":"2021-10-20T09:22:00","date_gmt":"2021-10-20T07:22:00","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?p=1188"},"modified":"2025-04-01T16:00:47","modified_gmt":"2025-04-01T14:00:47","slug":"von-marco-protagonist-beim-gastgeber-mit-einem-revolutionaren-trio-von-mehlen","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/de\/nachricht\/von-marco-protagonist-beim-gastgeber-mit-einem-revolutionaren-trio-von-mehlen","title":{"rendered":"Di Marco-Protagonist bei HOST mit einem revolution\u00e4ren Mehl-Trio"},"content":{"rendered":"<p>Vom 22. bis 26. Oktober findet in Mailand die HOSTMilano statt, die f\u00fchrende Messe der Ho.re.ca-Branche. Bei einer wichtigen Veranstaltung wie dieser 42. Ausgabe der HOST haben wir uns entschieden, uns nicht nur mit einer, sondern mit vielen zu pr\u00e4sentieren. <strong>drei neue Funktionen<\/strong>: drei neue Mehle, entwickelt, um das Beste aus verschiedenen Pizzaformen herauszuholen. <\/p>\n\n\n\n<p><strong>La Pala<\/strong>, <strong>La Teglia<\/strong> Und<strong> La Tonda<\/strong> Es handelt sich dabei um neue, von unseren Laboren entwickelte Mischungen, um knusprige, leichte und bek\u00f6mmliche Grundlagen zu erhalten, die sich perfekt an klassische und innovative Formate anpassen lassen.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">DIE PALA, DIE PAN UND DIE ROUND: DIE NEUEN MEHLARTEN, DIE DER R\u00d6MISCHEN TRADITION GEWIDMET SIND<\/h2>\n\n\n\n<p>Die neue Mehlmischung<strong> La Tonda<\/strong> f\u00fcgt hinzu <strong>Dinkelvollkorn<\/strong> f\u00fcr ein typisches Aroma und einen typischen Geschmack alter Sauerteigprodukte.<\/p>\n\n\n\n<p>Stattdessen ist die Zutat, die die Mischung charakterisiert <strong>La Teglia <\/strong>es ist das <strong>Reismehl<\/strong> f\u00fcr au\u00dfergew\u00f6hnliche Knusprigkeit, auch wenn die Scheiben zum Verzehr auf der Theke wieder aufgew\u00e4rmt werden.<\/p>\n\n\n\n<p>Endlich der neue Mix <strong>La Pala <\/strong>Die ausgewogene Mehlmischung verleiht ihm eine besondere Dehnbarkeit und erm\u00f6glicht es ihm, seine urspr\u00fcngliche l\u00e4ngliche und schmale Form anzunehmen, die sich perfekt f\u00fcr klassische und kreative W\u00fcrzmittel eignet.<\/p>\n\n\n\n<p>Alle drei Mehle zeichnen sich durch die Verwendung eines <strong>doppelt getrockneter Reis- und Weizensauerteig<\/strong>, zusammen mit Soja-, Reis- und Weizenmehl, f\u00fcr eine au\u00dfergew\u00f6hnliche Ausbeute, die bei der Herstellung von Pizzateig zu einem unumkehrbaren Punkt werden wird.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">TREFFPUNKT BEI HOSTMILANO, UM DIE WELT VON DI MARCO ZU ENTDECKEN<\/h2>\n\n\n\n<p><a href=\"https:\/\/host.fieramilano.it\/\">HOSTMailand<\/a>, die alle zwei Jahre stattfindende Messe f\u00fcr Gastronomie und Hotellerie, bietet den idealen Rahmen f\u00fcr die F\u00f6rderung eines Produkts speziell f\u00fcr Pizzerien, sowohl aufgrund des hohen Spezialisierungsniveaus der Messe als auch aufgrund der Aufmerksamkeit, die sie Rohstoffen, Halbfertigprodukten, Maschinen und Ger\u00e4ten widmet, mit besonderem Augenmerk auf Trends, Technologien und Innovationen.  <\/p>\n\n\n\n<p>Auf der HOST haben Fachh\u00e4ndler und die Fachpresse die M\u00f6glichkeit, die neuen Di Marco-Mischungen kennenzulernen und sich bei gef\u00fchrten Verkostungen direkt von der Qualit\u00e4t und den organoleptischen Eigenschaften der neuen Mehle zu \u00fcberzeugen. <strong>Pizzab\u00e4cker Marco Montuori<\/strong>, unser Partner mit <strong>Pinsa School wenden<\/strong>, die Akademie, in der Generationen von Pizzab\u00e4ckern die Geheimnisse des perfekten Teigs erlernen.<\/p>\n\n\n\n<p>Merken Sie sich den Termin vor: Wir erwarten Sie bei Host Milano vom <strong>22. bis 26. Oktober im Pavillon 5, Stand A11\/B12!<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Vom 22. bis 26. Oktober findet in Mailand die HOSTMilano statt, die f\u00fchrende Messe der Ho.re.ca-Branche. Bei einem so wichtigen Event wie der 42. Ausgabe der HOST pr\u00e4sentieren wir gleich drei neue Produkte: drei neue Mehlsorten, die f\u00fcr optimale Ergebnisse bei verschiedenen Pizzaformen entwickelt wurden: La Pala, La Teglia und [\u2026]<\/p>","protected":false},"author":1,"featured_media":1189,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Di Marco protagonista a HOST con un rivoluzionario tris di farine - Di Marco<\/title>\n<meta name=\"description\" content=\"Dal 22 al 26 ottobre Di Marco sar\u00e0 presente alla fiera HOSTMilano con tre nuovissime farine.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/de\/nachricht\/von-marco-protagonist-beim-gastgeber-mit-einem-revolutionaren-trio-von-mehlen\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Di Marco protagonista a HOST con un rivoluzionario tris di farine - 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