Uwe went on to discuss another trend identified by FRITSCH and this is for pizza alternatives, such as pinsa. “Fermentation for pinsa ranges from between 24 and 48 hours and it is made from different types of flour,” he says. “It is commonly served in an oval shape with a fluffy dough, with more water than standard pizza dough, that is baked crispy.”
The challenge here for pizza producers is that there is a need to be able to very accurately control the process. FRITSCH has addressed this requirement with its specialised line solutions which are focussed on the complete production process.
I asked Uwe for his thoughts on the vegan trends and
how this is affecting the pizza sector. He says: “From our point of view, the demand for vegan products is increasing. A growing target group is emerging that is strongly health- conscious in its eating habits and is increasingly foregoing the consumption of animal products. “In generally, however, our advice to producers would
be to go back to naturalness – which means extra-long proving of the dough and the use of high-quality and fresh toppings like grated mozzarella instead of the more widely used analogue cheese.”
KennedysConfection.com It’s looking good
Not surprisingly there appears to be a great deal of optimism surrounding the future of the pizza sector, with continued and even growing interest from consumers for both the traditional and the innovative – and also the desire to eat pizza more often. Things are looking good for the pizza industry, as long as the equipment is up to the challenge of successfully creating the new, untraditional bases and toppings that consumers are calling for.
Kennedy’s Confection April 2022 35
My final question to Uwe was to ask how pizza producers can add-value to their products and how they can make their offerings stand out from the crowd. Uwe suggested investment in a sheeting line that is able to process different types of dough – even those requiring long fermentation times. “Find a solution that allows you to produce bases in a wide variety of shapes, weights and dimensions,” he says. “Also consider a solution that will allow you to feed any scrap dough back into the process – this can help produce a better tasking base and also helps ensure that waste is kept to an absolute minimum, thus increasing productivity.”
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