![]() ![]() If the wood is dried to less than 20 moisture content and cut to the right size and thickness for your oven. Weve tested most species of hardwood and found it doesnt make much difference Oak, ash, beech and birch all work brilliantly as long as theyre dry enough. They are perfect for fixed and mobile wood-fired ovens, domestic and commercial. Some pizzaiolos have personal preferences, with beech being the most popular. Il Fagetto has been tested and endorsed by leading oven manufacturers in Italy and around the world, as well as being the only fuel to meet the strict criteria to be approved by Vera Pizza Napoletana. This makes them very cost-effective compared to firewood logs. Briquettes will typically produce 20-50% more heat for the same weight. ![]() This means you need less quantity of briquettes to generate the heat for the pizza oven compared to firewood logs, and maintains the oven at a constant temperature. Our unique process of particle size selection and briquetting modifies the combusion balance between conventive and radiant heat. Bake for 10-14 minutes, flipping once halfway through, until the wrappers are golden brown. When all of the pizza logs are wrapped and on the baking sheets, mist the tops with cooking spray. Place wrapped pizza log onto the prepared baking sheet. ![]() They are chemically and bacteriologically certified for the cooking of food.īecause of the low moisture content and consistent nature of the briquette, they burn hot and consistent each time. Finish rolling the filled pizza log over the wet corner so that it adheres. They marry together the best of tradition with science and technology. Designed from the ground up as the perfect food-grade wood fuel for wood-fired ovens, this patented wood briquette is made from 100% dry beech, and manufactured using the latest briquetting technology. Il Faggetto is the ultimate wood fuel for pizza ovens. ![]()
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