Mix of seeds and taste: the new Multigrain Flour for Pinsa Romana

Barley, oats, rye are just some of the large family of cereals, a valuable source of carbohydrates and other nutrients for our daily diet.
In the Di Marco laboratories we know every secret and property of cereals, because every day we love to experiment to create new mixes for our flours.
This is how it was born Multigrain flour mix for Pinsa Romana, designed to make healthy Pinse and pizzas with that unmistakable aroma that is typical of ancient grains.
Ideal for doughs with high hydration and long leavening, allows you to create a light and tasty product, capable of expanding the offering of restaurateurs and satisfying customers who are increasingly attentive to their well-being.

MIX OF SEEDS FOR A MORE RUSTIC FLAVOUR: HERE ARE THE INGREDIENTS OF MULTICEREAL FLOUR

Pinsa Romana Multicereali contains the classic Di Marco mix of sourdough and wheat, rice and soy flours, to which oat, rye, barley malt, barley and pumpkin, sunflower and flax seeds have been added, which give the final product a rustic and wholemeal taste.
Multigrain flour is without GMOs, colorants, preservatives and additives, does not contain ingredients of animal origin and is therefore also suitable for satisfying the needs of customers who follow a vegan diet.

A MIXTURE FOR EVEN LONGER LEAVENING

With the simple addition of water, yeast, salt and oil, the Di Marco Multicereal Flour allows you to create a dough characterised by a strong gluten mesh, capable of absorbing more water and achieving long leavening periods ranging from 24 to 120 hours.
The result is a product that during cooking acquires a perfect fragrance and the classic consistency of the Original Pinsa Romana, crunchy on the surface but soft inside. Furthermore, the new Multicereal flour is also ideal for other formats such as the classic round pizza.

Multicereal flour for Pinsa Romana is available in 25 kg valve bags: contact us at info@dimarco.it to try it now!