What’s less known, unfortunately, is that the quality of this energy depends mostly on the climate in which the spikes grow and later the grains are stocked.

Different combinations of humidity and temperature, rain and drought while the wheat grows, storehouse climatization, are some of the elements that have a crucial effect on the technological performance of flour in the dough of leavened products. Plus the yeast’s yield is crucially affected by the environment in which the dough is left to rise, as well as by the flour used.

Climate, yeast and grains are pieces of a net in which energy flows following fluctuating schemes, which one must know in order to make good baked products without artificially altering their natural dynamics. PizzaUp 2017 launched a debate on this topic, starting from the origin of the wheat, and highlighted the importance of selecting a good climate for the wheat, year by year, regardless of its geographical origin.

Piero Gabrieli
source: http://www.identitagolose.it/news/view.php?id=66

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