Bakery machinery and machinery for the industrial preparation or manufacture of macaroni, spaghetti or similar products (excl. ovens, macaroni drying machines and rollers)

For the : wheat flour, margarine, milk, eggs, sugar, yeast, salt, lemon flavouring.

The crackling cream is spread evenly on the thin layers of , then the dough is rolled up starting from one end.

They lead to the formation of an area of in the centre of the disc which is layered and divided by the air in the void.

in the case of uncooked , in units packed together in an outer carton; or

Keeping the ingredients and the crackling cream at a low temperature is important for this variety so that the crackling cream can separate the layers when the flaky structure is prepared.

The fat between the thin layers of cold dough melts during baking and prevents the layers from sticking.

In particular, the preparation process for the ‘Pizza Napoletana’ is characterised by: kneading, the consistency and elasticity of the dough (‘reologia’) and the specific nature of the rising process (in two phases with specific conditions regarding temperature and duration); preparation and shaping of the balls; the handling and preparation of the risen disc of dough; the preparation of the oven and the baking characteristics (duration/temperatures) and the specific characteristics of the oven which must be fired exclusively by wood.

In order to increase the diameter of the ball, preparation is continued by throwing the dough between the hands, holding the right hand at an angle of 45-60° to the work surface, placing the disc of dough on it and turning it with a synchronised movement of the left hand.

Second stage: once the balls have been shaped, a second rising phase lasting four to six hours takes place inside food containers.

Once the dough has risen, the ball is taken out of the box using a spatula and is placed on the counter of the pizzeria on a light layer of flour to stop it sticking to the work surface.

Working from the centre outwards, and by exerting pressure with the fingers of both hands on the ball, which is turned over several times, the pizza chef shapes a disc of dough whose thickness must not exceed 0,4 cm in the centre, with a tolerance of ± 10 %, and 1 to 2 cm on the edges, thus forming a raised rim.

For ‘Pizza Napoletana’, the balls must weigh between 180 and 250 g.

After the second rising, the ball has grown in volume and moisture in comparison with the previous period.

Shaping the balls

Bring the pieces of on the plastic sheets, covered by the inverted boxes, to the moulder (5.10), and re-round each piece for 15 seconds.

In order to increase the diameter of the dough ball, preparation is continued by throwing the dough between the hands, holding the right hand at an angle of 45-60° to the work surface, placing the disc of on it and turning it with a synchronised movement of the left hand.

A compulsory labelling of the production date of the frozen would concern in particular products from other Member States that only can be marketed after having undergone a preservation procedure like freezing.

Salt is used at this stage because, if the amount of salt necessary for the characteristically salty taste of the scones were added only when preparing the dough, the would tear and not enable the flaky texture to be obtained.

A mandatory labelling of the country of origin of the frozen would be an extra burden for those food business operators that produce bread with dough from another EU Member State and therefore constitute a potential barrier to the free movement of goods and endangers the smooth functioning of the single market.