Jestic is passionate
about the food our customers serve. Our goal is
to help them create, cook and serve the best food
possible, with flare, efficiency and cost control.
Their
success is our success
DOUGH HANDLING
Producing the best dough is the first part of the making the best pizza. The 'Spiral Hook' design mixer has long been considered the best for this type of Dough. Firstly because it has a gentle folding action that closely mimics the traditional hand made action. Secondly because pizza dough is particularly tough (normally due to the high protein content) this can cause problems in other types of mixers.
The most skillful part of making any Pizza is known as 'slapping' or 'spinning'. This is where the dough ball is stretched and rolled into a Pizza base. It can take many weeks to learn this key skill which is key to the final look, shape, thickness and overall quality of the finished product. Thankfully there is a machine that can do this for you time after time with no kitchen skills. Take a look at the Somerset web site or give one of our advisors a call. All of these models can be tested in our kitchen facility. http://www.smrset.com/
