dieci farina speciale: Swiss wheat for an Italian treat

dieci is all about crisp, bread-like pizza bases to eat in or take away – or for delivery. To make sure the product lives up to this quality promise, nothing is left to chance at dieci. One example of this commitment is the flour dieci developed for pizza dough.

A good dough is essential for a good pizza. The people at dieci think that lasting crispness and tasty bready flavour are what really make a great pizza dough. That’s why, in 2017, they joined forces with Lindmühle from Birmenstorf to create their own white flour – dieci farina speciale.

Swiss quality from Swiss wheat

During development of this white flour, dieci focused on making sure the pizza dough was perfect for delivery pizzas, which meant making sure that pizzas stay crisp during longer delivery trips and arrive at the customer’s door as though they were fresh out of the oven. dieci white flour is made from wheat that is grown and milled in Switzerland. dieci has been sourcing its flour for pizza dough from Lindmühle since the restaurant’s foundation in 1990, and decided to collaborate with them on the dieci farina speciale project in 2017. Lindmühle is a family-run company, and is famous for producing less common types of flour for unusual bread varieties and baked goods based on old recipes, tailored to the wishes of the customer. At Lindmühle, communication is fast, direct and straightforward – and that’s why dieci is also planning to collaborate with them on their heirloom spelt pizza.

Task force: dieci farina speciale

It took around three months to create the final farina speciale for the dieci pizza dough. A task force comprising two experts from Lindmühle and Peter Widmer, Head of Quality and Purchasing at dieci, was responsible for making it happen. The first thing the Lindmühle experts did was to analyse four different well-known brands of pizza flour based on the tried-and-tested dieci pizza dough recipe. They then carried out a blind tasting of the results and chose two favourites, before precisely analysing their ingredients and amounts. The result of all this hard work was the perfect white flour for dieci.

Fine adjustments to ensure crispness

For the final product, the initial white flour blend was finely adjusted to make it perfect. One of these changes was increasing the ash content, as this ensures that the dough absorbs more moisture and stays nice and crisp. The final recipe was thoroughly tested in a dieci branch and then had to be given final approval by an expert committee. Everyone agreed that the flour makes an excellent pizza base. dieci farina speciale has been used in all branches since 2017. In 2020, 580 tonnes of dieci farina speciale were produced and used to make pizzas.