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Author Topic: aloe vera  (Read 205 times)

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Offline dmaclaren

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aloe vera
« on: July 26, 2021, 08:43:16 PM »
I saw an email where they mentioned ALoe Vera added to douch for a lighter dough, anyone hear if this?

"One of the benchmarks for which Italians use to ascertain perfect pizza is digiribile, or digestible. In Italy, pizza is generally served as individual pies, and after finishing the entire pizza, no one wants to feel too full or uncomfortable so digestibility is important. 

Vincenzo Lettieri, the pizzaiolo of Pizzeria Vurria in Milan incorporates aloe vera into his pizza dough it's released during the leavening phase and doesn't alter the flavor. After 30 hours of leavening, the end result is an incredibly light and digiribile crust when cooked.  ""


https://www.lacucinaitaliana.com/italian-food/italian-dishes/is-aloe-vera-the-secret-to-perfect-pizza?uID=f47a1ed7d088b9653689d917a303e8d6b3928ad27f453199a8460943be035a21&utm_source=news&utm_campaign=daily&utm_brand=lci_us&utm_mailing=LCI_US_NEWS_Daily%202021-07-27&utm_medium=email&utm_term=LCI_US_NEWS_Daily

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