{"id":2808,"date":"2023-04-08T19:29:00","date_gmt":"2023-04-08T17:29:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2808"},"modified":"2025-07-20T16:20:49","modified_gmt":"2025-07-20T14:20:49","slug":"pinsa-ingredients-the-secret-the-right-mix-of-flours","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/news\/pinsa-ingredients-the-secret-the-right-mix-of-flours","title":{"rendered":"Pinsa ingredients: the secret is the right mix of flours"},"content":{"rendered":"<p>The quality of any product <strong>It depends on research and experimentation<\/strong>, to which the food sector adds the value of passion and the quality of the ingredients. The main objective of a product such as Roman pinsa is to offer the restaurant industry, and therefore the final consumer, a food <strong>rich in taste, naturalness and digestibility<\/strong>, which is able to satisfy the new needs of the market.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pinsa intercepts the taste and needs of consumers<\/h2>\n\n\n\n<p>Consumption trends have changed and are still changing, with an increasing demand for <strong>light and tasty foods, delicate on the palate but also crunchy<\/strong>. In any case, <strong>easily digestible<\/strong>. Pizza, although full of charm and tradition, is not always able to satisfy ever-changing dietary needs.  <\/p>\n\n\n\n<p>Roman pinsa has enjoyed extraordinary success over the last twenty years (the first pinseria was opened in 2001) precisely because it was able to distance itself from tradition and, by reviewing the basic elements of the product itself, <strong>to create something new, an iconic and distinctive typology compared to pizza.<\/strong> Starting from the characteristic shape, but above all from the correct balance between taste, lightness and crunchiness. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pinsa ingredients: we start from the flour mix<\/h2>\n\n\n\n<p>The basis of the success of the product, which has now reached every part of the globe, are the ingredients of the pinsa, namely its characteristic mix of flours. <\/p>\n\n\n\n<p>Typically, the flour mix used for pinsa is made up of <strong>high quality wheat flour, soy flour, rice flour and sourdough<\/strong> of dried wheat. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Type 0 wheat flour<\/h3>\n\n\n\n<p>Our <strong>wheat flour<\/strong> is the main ingredient. As long as you use high quality ingredients, it is what gives the product the right <strong>consistency and characteristic flavour<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Rice flour<\/h3>\n\n\n\n<p>Our <strong>rice flour<\/strong> is associated with the <strong>internal softness and external crunchiness<\/strong> of the product, other distinctive elements of the Roman pinsa.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Soy flour<\/h3>\n\n\n\n<p>Our <strong>soy flour<\/strong> It replaces animal fats and is a fundamental ingredient for the product&#039;s digestibility, crispness, and even color.<\/p>\n\n\n\n<p>The flour mix may vary slightly and, above all, <strong>It is constantly evolving<\/strong>: research is intense and constantly improves the product. Furthermore, in Di Marco flours, <strong>the formula is secret to preserve the identity and uniqueness of the product itself. <\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A wide range of options for every taste<\/h2>\n\n\n\n<p>Although the basic mix of pinsa is quite constant, it must be underlined how important differences exist between the Di Marco flours intended for professional use.<\/p>\n\n\n\n<p>A true pillar of the offer, <a href=\"https:\/\/www.dimarco.it\/en\/build\/docs\/products\/flours\/SchedaTecnica_pinsa_expert_yellow.pdf\/\">Pinsa Romana Expert \u2013 Original<\/a> It is a mix of soft wheat type \u201c0\u201d, rice, soy and dried wheat sourdough, a completely vegetal flour recommended for long leavening doughs, between 24 and 120 hours. This mix gives the pinsa its <strong>unmistakable balance between crunchiness, taste and digestibility.<\/strong><\/p>\n\n\n\n<p>For its part, the <a href=\"https:\/\/www.dimarco.it\/en\/build\/docs\/products\/flours\/SchedaTecnica_pinsa_expert_blue.pdf\/\">Pinsa Romana Expert \u2013 The fast one<\/a>, <strong>has a significant addition of active Mother Yeast<\/strong>. The dough made with this type of flour is particularly digestible and, therefore, suitable for those who want to consume, or offer to their customers, <strong>a perfect balance between quality and lightness.<\/strong> Definitely interesting, also, for those who have some digestion problems with classic industrially produced baked goods. The leavening of Pinsa Romana Expert Blu is <strong>shorter than the previous product, between 4 and 48 hours. <\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Roman multigrain pinsa, the outcome of the research<\/h2>\n\n\n\n<p>The importance of research was underlined at the opening <strong>in the creation of tasty and light products<\/strong>, able to satisfy the taste and guarantee good digestibility. A perfect example is the <a href=\"https:\/\/www.dimarco.it\/en\/flours\/the-multigrain\/\">Pinsa Romana multigrain<\/a>, obtained by adding to the traditional mix the <strong>oat flour, rye type 2, barley malt, barley and pumpkin seeds, sunflower and flax<\/strong>, which give the product a rustic, wholemeal flavour and the unmistakable aroma of ancient grains.<\/p>\n\n\n\n<p>Pinsa Romana multigrain is a <strong>light and tasty product<\/strong>, capable of expanding the offer of restaurateurs and satisfying customers who are attentive to well-being. Multi-grain flour is free of GMOs, colorants, preservatives and additives; it has no ingredients of animal origin, and is therefore also suitable for the needs of vegan consumers.<\/p>","protected":false},"excerpt":{"rendered":"<p>The quality of any product depends on research and experimentation, to which the food sector adds the value of passion and the quality of the ingredients. The main objective of a product like Roman pinsa is to offer restaurants, and therefore the final consumer, a food rich in taste, naturalness and digestibility, which is able to [\u2026]<\/p>","protected":false},"author":1,"featured_media":2809,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pinsa ingredienti: il segreto \u00e8 la giusta miscela di farine - Di Marco<\/title>\n<meta name=\"description\" content=\"Sapore, digeribilit\u00e0, morbidezza e croccantezza: \u00e8 tutto merito della qualit\u00e0 e della miscela delle farine\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/en\/news\/pinsa-ingredients-the-secret-the-right-mix-of-flours\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pinsa ingredienti: il segreto \u00e8 la giusta miscela di farine - 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