academy | The Secret Pizza Soc

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ACADEMY

PUBLICATIONS RESEARCH EXPERIMENTS CERTIFICATES

PIZZA SCHOOL
AND RESEARCH

DEPARTMENT

D

DOUGH MANAGEMENT (ADVANCED)

Our methods and secrets to manage direct dough. Expert level.
Authors: Fabio Agliata

DOWNLOAD SUPPORT MATERIAL (SECONDARY SCHOOLS)

F

The Secret Pizza Society's calling card
Authors: Marica Dasovic, Fabio Agliata

FERMENTED BRAN - NUTRITIONAL, FLAVOUR, AND DOUGH PERFORMANCE ADVANTAGES

M

MAILLARD REACTION - THE BROWNING AND AROMAS OF BAKING GOODS

How bread turns brown, exploring the Maillard Reaction
Authors: Fabio Agliata

maillard pane.png

W

WHEAT - THE GENETIC HISTORY AND ITS DOMESTICATION

The fascinating story of a "genetic monster"
Authors: Fabio Agliata

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