One of the most frequently asked questions we receive from professionals concerns the most suitable mix for making aoriginal Pinsa Romana to perfection. It is not easy to choose among our proposals, because we offer a wide range of flours, which always allow you to obtain a result that combines taste, lightness and digestibility.
However, we would like to tell you about two of our most popular blends among pinsaioli, to let you get to know the quality of our products up close.
PINSA ROMAN EXPERT YELLOW
The mix Pinsa Romana Expert Yellow meets the needs of high hydration processes. Being able to absorb a high quantity of water, the mixture is ideal for long leavening doughs (from 24 to 120 hours) and for direct cooking on refractory floors.
Made with high-protein wheat flour, soy, rice and dried “Biga”, which speeds up the leavening process, the Pinsa Romana Expert Giallo mix allows you to create original Pinsa Romane, pizzas and breads that combine flavour and an appetising crunchiness.
MULTICEREAL ROMAN PINSA
For those who love the rustic flavour of cereals, Di Marco offers Pinsa Romana Multigrain, the perfect mix for professional creations of original Roman Pinse, pizzas and baked goods characterised by the typical aroma of ancient grains.
Pinsa Romana Multicereali is also ideal for highly hydrated and long leavening doughs. Thanks to its strong gluten mesh, it is able to absorb greater quantities of water and promote long leavening, ranging from 24 to 120 hours. The result after cooking is the typical consistency of the original Pinsa Romana: crunchy on the surface, soft on the inside.
In addition to the classic mix of wheat, rice and soy flours, the mix Multigrain Di Marco integrates a balanced blend of oat flour, rye flour, barley malt, barley and pumpkin, sunflower and flax seeds, which gives the product a wholemeal flavour, while the wheat sourdough simplifies the ripening process.
Pinsa Romana Expert Giallo and Pinsa Romana Multicereali Di Marco are available in 25 kg valve bags, to be stored in a cool, dry place, avoiding direct contact with floors or walls. Write to us at info@dimarco.it for more information.
