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doughpro

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You might be mistaken for thinking that you can only produce pizza from a stone hearth oven, oh how wrong that could be. Unlike some type specific ovens, the ProLuxe oven offers so much versatility to your menu creation. Anyone who has used a stone hearth oven knows that it can be a multi-skilled cooking appliance.

It can replace your Salamander, cook top, grill, griddle, oven, pizza oven, bread oven, smoker and plate warmer..

All kinds of breads, such as rolls, focaccia and breadsticks can be achieved with an adjustment to the temperature. Baked Oyster with Rocket Pesto; Calamari & Herb Salad; Whole Roasted Portobello Mushrooms & Persian Fetta, or Tomato, Olive & Sage Tart.

You can make seafood dishes such as Moules Marinière, Grilled Prawn Bruschetta and Rocket Pesto, Prawns with Citrus Infusion and even Oven Roasted Bouillabaisse for something really different.

ProLuxe ovens offer the only purpose built in oven char-grill-with 2 (25mj) gas burners underneath- located in the oven cavity giving double the cooking power to grill food in minutes. choice cuts of meat such as New York Sirloin, Lamb Fillets or Pork Cutlets are lusciously grilled to perfection.

The oven is also capable of producing a traditional Cassoulet simmered in a ceramic pot, a roasted Duck taking on a mouthwatering golden hue or a sautéing pan with Pumpkin and Sage Gnocchi to name but a few examples.

Many popular pasta dishes such as Lasagne can be baked in the oven while other favourites such as ravioli, cannelloni, and tortellini can be portioned into individual servings, placed into ceramic oven proof dishes and finished in oven.

By keeping some black iron pans in the oven you can reheat blanched vegetables & wilt spinach in a little oil or butter as fresh side dish. Alternatively you can roast or sauté any variety of vegetables.

Fruit pies, Apple and Raspberry Crumble, Poached Pear in red wine, dessert pizzas, baked fruit gratins and bread pudding are all winners served hot from the Stone Hearth oven.

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Gluten Free Dough

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Gluten allergies make it impossible for some to head down to the local pizzeria and enjoy a slice. Gluten is a composite of proteins; more specifically gliadin and gluten are often conjoined with starch in any common pizza dough. Individuals who are allergic to gluten cannot have common wheat, which is often used in pizza

 

Gluten allergies make it impossible for some to head down to the local pizzeria and enjoy a slice. Gluten is a composite of proteins; more specifically gliadin and gluten are often conjoined with starch in any common pizza dough. Individuals who are allergic to gluten cannot have common wheat, which is often used in pizza.

 

The good news is, dough can be made gluten free. Gluten free dough tends to be very sticky in comparison to your gluten dough. This brings us to the real issue... Can gluten free dough be pressed on a DoughXpress Pizza Dough press? And the answer is Yes it can.

 

Gluten free dough is not an issue when using a dough press, as long as you are using parchment or baking paper. Simply lay down a sheet of paper, place your dough ball on the paper, cover the dough ball with a second sheet of paper, and press. The paper simply peels off and your crust is ready to make up and bake.

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Company profile

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history

IGF Italstampi, Giancarlo Fabbri, born in 1976, developing its activities 
in the field of construction of precision mechanics. Leveraging the "know how" so 
acquired, IGF begins to design and produce food machinery, activities that take 
dimensions predominant within the company. In 1994, by the shareholders of the company IGF 
Italstampi, born Fornitalia that offers a wide choice in the field of electric furnaces 
with low consumption. Fornitalia is a company with a large tradition behind it: born from the experience 
gained in the control of heat, whose natural evolution has led to the 
design and manufacture of pizza ovens.


the Mission

Production flexibility, careful study design and updating 
continuous technological knowledge are qualities on which the entrepreneur native 
of Novafeltria, in the hinterland of Rimini, has always insisted. Goal: do not stop at the 
maximization of sales but to create a service network able to follow 
carefully the customer in all its needs.

The market

Giancarlo Fabbri today can claim to have created a true industrial group 
whose experience is measured in decades, whose extensive business network extends 
outside of Italy in America, Africa, Asia and Australia, while the turnover amounted 
to millions of euros. "Those who work deserve the best" is the slogan carried out by the entrepreneur 
who has always wanted to please with its products Italy and all countries who love 
quality cuisine.


production .

The production and IGF Italstampi Fornitalia uses in making 
point of different metals, advanced technology and strict which is accompanied by a 
constant quality, robustness and security, a guarantee of reliability. Our production 
(says Giancarlo Fabbri) does not make simple machines but partners working reliable 
and accurate. Their task is to provide superior performance which, translated into terms 
concrete, mean best pizza and pastry products, saving time and 
space, more money!

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FORNITALIA: THE WISDOM OF HEAT

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FORNITALIA puts its solid foundation on the great experience gained in the control and heat management. The natural evolution has led to the design and manufacture of excellent pizza ovens. The production uses in the development of various metals, advanced technology and rigorous that goes to a constant quality and safety assurance. FORNITALIA in the name of the company's production philosophy is: pizza, main ingredient of traditional Italian cuisine, has need for a perfect realization of all the wisdom and tradition of our land. To get a good pizza is a great way to cook it needed: FORNITALIAproduces it because it is the synthesis of love and wisdom of a very Italian.

Their task is to provide superior performance, which translated into concrete terms, mean best pizza and pastry products, saving time and space, more money.

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Igf Fornitalia

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History

IGF Italstampi, Giancarlo Fabbri was born in 1976, developing its activities
in production of precision mechanics. Taking advantage of the "know how" so
acquired, IGF began designing and manufacturing food processing machines, activities that take
preponderant size within the company. In 1994, members of the company by the same IGF
Italstampi, born Fornitalia offering a wide choice in electric ovens
low. Fornitalia is a company with a great tradition behind it: the birth experience
gained control of the heat, whose natural evolution has led to
design and manufacture of pizza ovens.


Mission

The production flexibility, careful study design and updating
continuous technological knowledge are qualities on which the entrepreneur native
Novafeltria, in the hinterland of Rimini, has always insisted. Objective: not to stop at
maximization of sales, but create a service network capable of following
with the customer care in all its needs.

The Market

Giancarlo Fabbri today can claim to have created a true industry group
whose experience is measured in decades, with a broad sales network extends
outside Italy as in America, Africa, Asia and Australia, while the turnover amounted
millions of euros. "Those who work deserve the best" is the slogan carried out by the entrepreneur
who has always wanted to be satisfied with its products in Italy and all countries who love
The quality cuisine.


Production

The production and IGF Italstampi Fornitalia uses in making
point of various metals, advanced technology and rigorous that is accompanied by a
Constant Quality, Strength and Security, a guarantee of reliability. Our production
(Fabbri Giancarlo says) does not make the simple machines, but reliable business partner
and accurate. Their task is to provide superior performance, which, translated into terms
concrete, mean best pizza and pastry products, saving time and
space, more money!

Read entire post