GoodMills Innovation launched Pinsa 100%, a flour mix for bakeries, large-scale retailers and the food service industry. It can be used to make a light, crispy base with a distinctive artisan appearance. The dough can be pre-produced, frozen and freshly baked as required. The mix combines wheat, rice and chickpea flour with dried sourdough.

“Pinsa 100% not only impresses with its rustic, handmade character but also with its ease of handling during production,” explains André Bordes, Product Developer and Application Technician at GoodMills Innovation.

Long dough fermentation of at least 24 hours results in a complex flavor profile and coarse, airy crumb. Rice flour gives the base its characteristic crispiness, while chickpea flour enhances the depth of flavor with its nutty notes. The dough is machine-processed to the desired weight before being refrigerated for about 24 hours. The next day, a brief manual step follows: fingertip pressing of the dough creates the characteristic irregular surface of the Pinsa. This textured finish gives the product its rustic appearance and artisanal appeal, which customers perceive as a mark of quality. After shaping, the first baking process takes place. The bases can then be frozen or delivered immediately.

Pinsa is produced in two baking stages: first, the dough undergoes an initial baking process, creating a stable, storable base. This base can then be frozen, pre-topped, or delivered directly to stores. The second baking stage occurs just before the sale, to ensure a crisp crust and airy center. 

 In addition to pinsa, the Pinsa 100% mix is also suitable for an array of other products, from filled snack pockets to focaccia and grilled bread.

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