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Blend for Pinsa Romana
Net weight: 1 kg
Description
Flour mixture for 'Pinsa Romana' made from high-quality, artfully blended flours: type 0 soft wheat flour, soy flour and 'La Fertè' stone-ground rice flour.
The milling of these flours is both stone and roller milled to maintain the aroma and organoleptic characteristics.
COD: FRN.0007.1000
EAN: 8034013293922
Nutritional values
Average values for 100 gr
Energy value
362 kcal 1515 kJ
Fats
1 g
of which saturated
0 g
Carbohydrates
73 g
of which sugars
1 g
Protein
14 g
Fiber
2,5 g
Salt
0,03 g
Ingredients
Wheat flour type 0, rice flour, soy flour, dehydrated yeast (wheat flour, dehydrated brewer's yeast, alpha-amylase, ascorbic acid)
Tips and curiosities of the tomolo
Did you know that Pinsa Romana has ancient origins?
Pinsa Romana is a culinary specialty that traces its roots back to ancient Rome. The term "pinsa" comes from the Latin "pinsere," meaning to stretch or extend. This ancient flatbread was made by Roman farmers using a mix of grains, including spelt, barley, and millet, and was baked on hot stones.
Today, Pinsa Romana is made with a blend of flours (wheat, rice, and soy), sourdough, and a long fermentation process lasting 48 to 72 hours. This process gives the pinsa its characteristic lightness, external crunchiness, and internal softness. Its oval, elongated shape recalls that of the ancient flatbreads.
Pinsa Romana has really taken off in recent years thanks to its digestibility and versatility in the kitchen. It can be topped with a wide range of ingredients, from classic tomato and mozzarella to more innovative and gourmet combinations. Its rediscovery is a true return to the roots of Roman culinary tradition, offering a product that combines history, taste, and health.
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Pinsa Romana and Pizza: Two Similar but Different Foods
Pinsa and pizza look similar, but they're actually quite different. The shape is the first thing that sets them apart. Pinsa is oval, while pizza is typically round. Another big difference is in the ingredients and how it’s made. The dough for pinsa is made from a mix of three flours (wheat, rice and soy) and has a high moisture content, around 80% compared to 60% for traditional pizza. Also, pinsa needs to rise for at least 24 hours, which makes it really light and easy to digest. Pizza has a lower water content and a shorter leavening process.
Preparing Pinsa Romana
Preparing Pinsa Romana with our mix is simple and guarantees excellent results. Our pinsa mix is made from wheat, rice and soy flours, plus dried sourdough. You'll need to let the dough rise for at least 12 hours at room temperature or 48 hours in the fridge. This makes for a crispy outside and soft inside. To bake it, just roll out the dough into an oval shape, transfer it to a baking tray and bake in a preheated oven at 250°C for about 5-6 minutes. Pinsa can be filled with all kinds of ingredients, from the classic tomato and mozzarella to more creative and fancy combinations.
Technical specifications
| Proteins: | 14 % |
| Proofing time at room temperature: | 10-12 HOURS |
| Proofing time in the refrigerator: | 24/48 HOURS |
| Hydration: | MIN 58 % |
Flour mixture for 'Pinsa Romana' made from high-quality, artfully blended flours.