Wheat, soy and rice, strictly in the right proportions. The 3 flours of the pinsa create a product that is now unmistakable.
The success of the Roman pinsa It is due to the ability to follow the consumer trends of the last 20 years and to the ability to adapt a traditional recipe loved all over the world to the tastes, needs and lifestyle of today's consumer.
The flavour of pinsa is unique and unmistakable, and many recognize it thanks to the combination of crunchiness and softness. Furthermore, the lightness of the pinsa is another element that distinguishes it from traditional pizza and, without compromising its taste or quality, makes it digestible and tasty.
Flour for Pinsa: A Matter of Quality
The success of pinsa has aroused much curiosity. Consumers and operators have wondered (and, at least partially, still do) not so much about the origin, but rather on the ingredients that have determined a success without borders.
To evaluate the quality of flour, a detailed knowledge of the type and origin of the wheat is required, as well as the transformation and refining processes (sieving) applied. It is then necessary to delve deeper into the themes of flour strength and tenacity, with particular attention to the former. The strength of flour (W), in fact, is the ability of the same to absorb liquids during the kneading, and therefore represents a real distinctive feature of the pinsa, which by definition is based on highly hydrated doughs (80%) and long leavening (up to 72 hours), which determine digestibility and lightness.
Let's discover the three flours of pinsa: wheat, soy and rice
The quality of the raw material is a success factor for any food product, but in this case it is not the only one. The distinctive element of the pinsa is the mix of flours used for the preparation, which is also the main innovation compared to its illustrious predecessor (the pizza: here all the differences). The flour mixture is made up of Type 0 wheat flour, i.e. the classic pizza flour, soy flour, rice and dried sourdough, all to create a light dough low in fat and sugar.
Wheat flour
Wheat flour is the main ingredient, supports long leavening and gives the final product its characteristic flavour. It is rich in essential nutrients, including carbohydrates, proteins, fibres, mineral salts and B vitamins, with carbohydrates obviously in the lead (85%), followed by proteins (13%) and fats (2%). Wheat flour is obtained from the milling of soft wheat, it is highly digestible and well tolerated by our body.
The only precaution, concerning wheat flour, it concerns the glycemic index, which can increase rapidly and could represent a risk factor for some metabolic diseases. Despite this, this flour has beneficial properties for intestinal health thanks to the presence of dietary fibers, which keep the intestinal microbiota healthy.
Soy flour
Soy flour, extracted from the seeds of the plant of the same name, contributes to the mix of flours of the pinsa and to the final product.with its characteristic colour and friability. Being gluten-free, it is ideal for those who suffer from intolerance or, more simply, for those looking for a light, protein-rich dough with low starch content. Furthermore, soy flour is an excellent choice for those who want limit the absorption of sugars, having a lower glycemic index than other floursIn the pinsa mixture, soy flour is mixed with wheat, but in a smaller percentage.
Rice flour
To complete the flour mix for the pinsa, we find that of cooked rice. This flour has an interesting characteristic: it captures the water that would normally evaporate, and for this reason it provides softness inside the dough and crunchiness on the outside. It is the rice flour that gives the pinsa that combination of softness and crunchiness that makes it one of a kind.
The mix of flours at the base of Roman pinsa is certainly not random, but rather the fruit of rigorous research processes and continuous experimentation. Its composition, which also evolves together with the product, is a secret that we keep to guarantee a perfect balance, a replicable result and a product with highly distinctive characteristics.
