Each of us has a different relationship with food, which depends on personal tastes, traditions and individual nutritional needs. Those who travel often recognize diversity as an extraordinary value and an inexhaustible source of enrichment; however, they also recognize that there are foods that are common across the world, albeit with their variants and specific elements. Among these, there are baked goods.
What is meant by baked goods?
So let's start with a definition: what do we mean by baked product?
Baked goods are a broad category of foods made from cooking dough made from flour, water and yeast. Processing and cooking vary depending on the type of product you want to obtain.
All over the world, Bread is the most well-known, appreciated and consumed baked productIt is a very ancient food, of which there are testimonies dating back to 12,000 BC and which, in its first formulation, included the grinding of a mixture of cereals between two stones and the formation of a dough to be cooked on a hot stoneThe concept of leavening, a cornerstone of baked goods, can be traced back to the Egyptians and dates back to 3,000 BC.
The importance of baked goods in food culture
Every country and region has its own baked specialties, ranging from bread to sweets, from pizza to pitta. Everywhere, they are a source of nourishment, but also of social connection and celebration of events, as well as vehicles of cultural transmission, passed down from one generation to the next.
In Europe, for example, wheat bread is the most important source of carbohydrates in the diet and an essential element of nutrition of each. But there are an infinite number of local variations: for example, in colder countries it is common to eat rye bread, which is more resistant to low temperatures and has a higher quantity of proteins.
Without any claim to completeness, in Italy we have baked goods such as breadsticks, piadina, focaccia, pizza, pinsa, Altamura bread and carasau bread, in France baguettes and brioches, in Germany pretzels and vollkornbrot, in Spain pan de payés and so on.
What are the typical baked goods?
Baked goods vary greatly from one culture to another, and it is almost impossible to summarize them all in one summary. We can, however, mention some of the most common and transversal to various cultures.
Bread
Available in many varieties, shapes and textures, including French baguettes, pita breads, Indian naans and many more.
Baked sweets
This category includes a wide range of sweets prepared through baking: cakes, biscuits, brioches and many others, each with its own recipe and uniqueness.
Pizza
An iconic Italian dish, more precisely from the Neapolitan tradition, it is popular throughout the world with a variety of regional styles that reflect local preferences.
Savoury Pastry
Among the most common products we find the quiches French, focaccia and calzones, but also empanadas Argentine and borek Turkish, which offer a successful combination of ingredients and flavours.
Flat breads
This category includes dishes such as tortillas, chapati (a flat bread typical of Indian tradition), roti (Pakistan, Bangladesh, Nepal and Sri Lanka), lavash (Caucasian region) and many others, often used as accompaniment for main dishes or as a base to fill.
Pinsa among baked goods: the role of innovation
The pinsa It is a baked product, just like bread, pizza and focaccia. However, it has distinctive characteristics that go far beyond its shape and have contributed significantly to its success in Italy and abroad.
The positioning of the grip depends largely on the differentiation combined with a strong innovative contribution and relevance for the target audience. Innovation, in particular, is the key element: in a sector so rooted in the food traditions of every country, region and city, it is very difficult to introduce something new and make it a success. To take it to the extreme, it is like wanting to take bread off our tables to make room for something else: extremely difficult, if not almost impossible.
Yet, the pinsa has conquered a very interesting positioning in the market. It is offered in pizzerias, restaurants, pubs, not to mention – obviously – pinserias. And this is mainly due to its innovative nature, combined with the ability to intercept consumer needs, which for more than a decade has been asking (from baked goods) a perfect mix of taste, digestibility and lightness.
The success of the pinsa is therefore nothing by chance: even today, more than 20 years after its creation (2001), the pinsa conquers large sections of the public because it maintains the exquisite character of baked goods but reduces the negative perception of them, which is precisely that of an energetic, heavy food, indicated only for heavy meals. Unlike this, pinsa is also an excellent aperitif, a snack for bars and restaurants (but also for an evening with friends), an accompaniment to the main meal, a light and delicious dessert.
Additionally, the Di Marco grip is available in all possible variants:
- the mix of flours for pizzerias, restaurants and pinserias that want to offer a pinsa made on the spot;
- frozen bases for catering operators and consumers;
- the product from the fridge and at room temperature for the consumer, who always wants to have something good (and light) at home to prepare in less than 10 minutes.
Key ingredients of baked goods and pinsa
Pinsa is a baked product, we were saying. Therefore, its macro-components are those typical of the category, but with variations on the theme that create that perception of difference on the market. In general, however, we can identify some essential elements, or at least common to baked products.
Flour
It is the basic ingredient of baked goods and is obtained from different cereals, such as wheat, rice, corn, oats and rye. The choice of flour affects the consistency and color, but also the taste of the final product. In pinsa, the flour mix is the basis of differentiation: instead of just wheat flour, pinsa uses a mix of wheat, rice and soy, which helps to contain the calorie intake, creating crunchiness and softness at the same time.
Waterfall
Water is needed to activate the gluten and create the dough. Each dough has its own quantity (or rather percentage) of water to follow. Pinsa, for example, is based on a highly hydrated dough, because hydration also has an impact on lightness and digestibility. Pinsa requires the use of 80 cl of water for every kilo of flour.
Yeast
At a biological level, yeasts are single-celled microorganisms. In the kitchen, Yeasts increase the volume of the dough, making it soft and light. There are different types of yeast, especially natural ones, such as brewer's yeast and sourdough, and chemical ones. Yeast gives rise to a category of products, the so-called "leavened", including bread, pizza, pinsa, breadsticks and sweets such as cakes, biscuits, brioche, muffins and croissants.
If there is a category of leavened products, it means that there is also one that is not based on leavening. This includes foods such as unleavened bread, wraps, tortillas, rice cakes and crackers without yeast.
Pinsa Di Marco contains Pasta Madre, or mother yeast, a living compound made from flour and water, obtained from the spontaneous fermentation of these two ingredients.
Salt
Used to enhance the flavor of other ingredients and to regulate the leavening of the dough. Pinsa contains a small amount of salt (about 20 grams per kilo of flour).
Butter or oil
They provide fats that contribute to the softness, consistency and flavor of baked goods. Pinsa does not contain butter, but a small amount of EVO oil (20 g per kilo of flour).
Baked goods and Roman pinsa
Since there are so many baked goods, the topic of nutritional characteristics can be addressed only in general terms, and then go into more detail on the specific food of interest.
Generally speaking, baked goods all have a rather high energy content. This depends mainly on the rich in carbohydrates, which are an important (and immediate) source of energy for our body and which, in a balanced diet, should provide approximately the 50% of daily caloric intakeDepending on the food, the differences in energy can be (very) significant and depend on the flours used to make the dough, the level of hydration and whether or not fats and sugars are added.
People tend to banish or significantly reduce the consumption of baked goods in a low-calorie diet. Given that each case should be handled by dedicated professionals and that the “do it yourself” is not the right solution, completely eliminating baked goods (and therefore, in fact, cutting down on carbohydrates) from your diet reduces energy intake and can lead to deficiencies of important nutrients. The solution is a balanced plan which, it is worth repeating, can only be prescribed by a professional.
The pinsa, as underlined on several occasions, was born (also) to guarantee a lightness not so common inside baked goods. This does not mean that it cuts down on the amount of carbohydrates or that it is a food “dietary” in the strict sense, but which compared to its more illustrious competitors (e.g. pizza) tends to provide a lower caloric intake. Obviously, you have to be very careful about how you stuff it.
Better fresh, packaged or frozen?
Baked goods are available in a wide range of shapes, flavours and consistencies. As far as the offer is concerned, the baked product can take three main forms: the fresh product, the packaged product and the frozen product.
Let's look at the pros and cons of each one together, taking into consideration the point of view of the consumer and also of the operators, such as the owners of bars, restaurants and pizzerias.
Fresh products, from bread to pizza
Fresh products are the highest quality choice. The thought immediately goes to freshly baked bread, but fresh foods include pizza cooked on the spot, bread and breadsticks handcrafted by some restaurants, pinsa made from a mix of flours, as well as sweets and desserts prepared on site.
The freshness of these products not only offers an exceptional flavour, but also an optimal consistency thanks to the artisanal preparation and the absence of preservatives or additives. Bakeries, pastry shops, restaurants, focaccerie and pinseria are just some of the places where you can find and consume baked goods made on the spot. The challenge for operators is obviously linked to conservation: fresh baked goods have a very limited shelf life and often require daily or even more frequent preparation.
Products packaged for maximum convenience
Packaged baked goods are a practical solution for those who want convenience and versatility. These products are prepared, packaged and sealed to ensure long-term freshness and quality. They are available in a wide range of options, including biscuits, crackers, savoury snacks, wraps, focaccias, pinsas and sweets, which can be easily stored and consumed at any time. taking care to respect the expiry dateThe offer of packaged products is aimed at both the final consumer and catering operators.
Frozen baked goods
Frozen bakery products are a convenient and practical solution for catering and end consumers who want long-term preservation. Frozen bakery products for bars, for example, are widely used, but also in restaurants, in places such as pubs and other establishments, where they can be defrosted when needed. The freezing process preserves the organoleptic characteristics original, offering a satisfying experience.
