When we tell you that our flour mixes are the ideal base for many recipes, we are not just talking about our Pinsa Romana, round, pan and shovel pizzas, but also delicious sweet recipes.
You know we love to get our hands dirty, so we wanted to explore the world of pastry shop, but always in the name of fragrant, digestible and light leavened products as tradition dictates Di Marco. We have collected these recipes in a new e-book entitled “Just a little sugar is enough”, which you can now find in free download here on our site.
HOW TO PREPARE SWEETS WITH FLOURS DI MARCO
The specific characteristics of digestibility and lightness, combined with the yield in terms of aroma, color and consistency of leavened products with Di Marco flours, are also suitable for the preparation of croissants, muffins, cakes, biscuits and various pastries. The important thing is to respect the character and personality of the Di Marco mixes, starting from the rhythms and processing methods that they require.
We have chosen to prepare our sweet recipes the flours of the Expert Giallo line: a mix of soft wheat type “0”, rice, soy and dried wheat sourdough, which guarantees greater water absorption. An ideal mix for long-leavening doughs (24-120 hours) that has also proven to be perfect for sweet leavened products.
The biggest challenge was matching it with the yeasts usually used for sweet preparations: our flours have been tested for a long time with mother yeasts, brewer's yeasts and double sourdough, but we have discovered that they also react well to the stresses of instant yeasts, more suitable for making the dough rise directly during cooking or with infinitely faster leavening than products such as Pinsa Romana.
Now all you have to do is discover our new e-book “Just a little sugar is enough” and immediately experience the versatility of Di Marco blends: which recipes are you most looking forward to trying?
