{"id":2817,"date":"2023-05-11T21:01:00","date_gmt":"2023-05-11T19:01:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2817"},"modified":"2025-05-25T11:20:25","modified_gmt":"2025-05-25T09:20:25","slug":"3-farines-de-pinsa","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/nouvelles\/3-farines-de-pinsa","title":{"rendered":"\u00c0 la d\u00e9couverte des 3 farines de Pinsa\u00a0: tout ce que vous devez savoir"},"content":{"rendered":"<p><strong>Bl\u00e9, soja et riz<\/strong>, strictement dans les bonnes proportions. Les 3 farines utilis\u00e9es dans la pinsa cr\u00e9ent un produit d\u00e9sormais incomparable.<\/p>\n\n\n\n<p>Le <a href=\"https:\/\/www.dimarco.it\/fr\/nouvelles\/pinsa-toutes-les-reponses\/\">succ\u00e8s de la pinsa romaine<\/a> Cela est d\u00fb \u00e0 la capacit\u00e9 de suivre les tendances de consommation des 20 derni\u00e8res ann\u00e9es et \u00e0 la capacit\u00e9 de <strong>adapter une recette traditionnelle<\/strong> appr\u00e9ci\u00e9 dans le monde entier selon les go\u00fbts, les besoins et le style de vie du consommateur d&#039;aujourd&#039;hui.<\/p>\n\n\n\n<p><strong>La saveur de la pinsa est unique et incomparable<\/strong>, et beaucoup le reconnaissent gr\u00e2ce \u00e0 la combinaison du croquant et du moelleux. De plus, la l\u00e9g\u00e8ret\u00e9 de la pinsa est un autre \u00e9l\u00e9ment qui la distingue de la pizza traditionnelle et, sans compromettre son go\u00fbt ou sa qualit\u00e9, la rend digeste et savoureuse.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Farine pour Pinsa : une question de qualit\u00e9 <\/h2>\n\n\n\n<p>Le succ\u00e8s de la pinsa a suscit\u00e9 beaucoup de curiosit\u00e9. Les consommateurs et les op\u00e9rateurs se sont interrog\u00e9s (et le font encore, au moins en partie) non pas tant sur l&#039;origine, <strong>mais plut\u00f4t sur les ingr\u00e9dients qui ont d\u00e9termin\u00e9 un succ\u00e8s sans fronti\u00e8res.<\/strong><\/p>\n\n\n\n<p>Pour \u00e9valuer la qualit\u00e9 de la farine, une connaissance d\u00e9taill\u00e9e du type et de l&#039;origine du bl\u00e9 est n\u00e9cessaire, ainsi que de la <strong>proc\u00e9d\u00e9s de transformation et de raffinage (tamisage) appliqu\u00e9s<\/strong>. Il est alors n\u00e9cessaire d\u2019approfondir les th\u00e8mes de la force et de la t\u00e9nacit\u00e9 de la farine, avec une attention particuli\u00e8re \u00e0 la premi\u00e8re. <strong>La force de la farine (W)<\/strong>, en fait, est la capacit\u00e9 de celui-ci \u00e0 absorber les liquides pendant le p\u00e9trissage, et repr\u00e9sente donc une v\u00e9ritable caract\u00e9ristique distinctive de la pinsa, qui par d\u00e9finition est bas\u00e9e <strong>sur p\u00e2tes tr\u00e8s hydrat\u00e9es (80%) et lev\u00e9e longue (jusqu&#039;\u00e0 72 heures)<\/strong>, qui d\u00e9terminent la digestibilit\u00e9 et la l\u00e9g\u00e8ret\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00e9couvrons les trois farines de pinsa : bl\u00e9 0, soja et riz<\/h2>\n\n\n\n<p>La qualit\u00e9 de la mati\u00e8re premi\u00e8re est un facteur de succ\u00e8s pour tout produit alimentaire, mais dans ce cas, ce n\u2019est pas le seul. L&#039;\u00e9l\u00e9ment distinctif de la pinsa est <strong>le m\u00e9lange de farines utilis\u00e9 pour la pr\u00e9paration,<\/strong> qui est aussi la principale innovation par rapport \u00e0 son illustre pr\u00e9d\u00e9cesseur (la pizza : <a href=\"https:\/\/www.pinsadimarco.com\/le-differenze-tra-pizza-e-pinsa-facciamo-chiarezza\/\">voici toutes les diff\u00e9rences<\/a>). Le m\u00e9lange de farine est compos\u00e9 de <strong>Farine de bl\u00e9 de type 0, c&#039;est-\u00e0-dire la farine \u00e0 pizza classique, farine de soja, riz et levain s\u00e9ch\u00e9<\/strong>, le tout pour cr\u00e9er une p\u00e2te l\u00e9g\u00e8re, faible en mati\u00e8res grasses et en sucre.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">farine de bl\u00e9<\/h3>\n\n\n\n<p>La farine de bl\u00e9 est <strong>l&#039;ingr\u00e9dient principal<\/strong>, favorise une lev\u00e9e longue et conf\u00e8re au produit final sa saveur caract\u00e9ristique. Il est riche en nutriments essentiels, notamment <strong>glucides, prot\u00e9ines, fibres, sels min\u00e9raux et vitamines B<\/strong>, avec les glucides \u00e9videmment en t\u00eate (85%), suivis des prot\u00e9ines (13%) et des lipides (2%). La farine de bl\u00e9 est obtenue en broyant du bl\u00e9 tendre, elle est tr\u00e8s digeste et bien tol\u00e9r\u00e9e par notre organisme.<\/p>\n\n\n\n<p>La seule pr\u00e9caution, concernant la farine de bl\u00e9, <strong>il s&#039;agit de l&#039;index glyc\u00e9mique<\/strong>, qui peut augmenter rapidement et peut repr\u00e9senter un facteur de risque pour certaines maladies m\u00e9taboliques. Malgr\u00e9 cela, cette farine poss\u00e8de des propri\u00e9t\u00e9s b\u00e9n\u00e9fiques pour la sant\u00e9 intestinale gr\u00e2ce \u00e0 la <strong>pr\u00e9sence de fibres alimentaires, qui maintiennent le microbiote intestinal en bonne sant\u00e9<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">farine de soja<\/h3>\n\n\n\n<p>La farine de soja, extraite des graines de la plante du m\u00eame nom, contribue au m\u00e9lange des farines de la pinsa et au produit final.<strong>avec sa couleur et sa friabilit\u00e9 caract\u00e9ristiques<\/strong>. \u00c9tant sans gluten, elle est id\u00e9ale pour ceux qui souffrent d&#039;intol\u00e9rance ou, plus simplement, pour ceux qui recherchent une p\u00e2te l\u00e9g\u00e8re, riche en prot\u00e9ines et \u00e0 faible teneur en amidon. De plus, la farine de soja est un excellent choix pour ceux qui veulent <strong>limiter l&#039;absorption des sucres, ayant un index glyc\u00e9mique inf\u00e9rieur \u00e0 celui des autres farines<\/strong>. Dans le m\u00e9lange pinsa, la farine de soja est m\u00e9lang\u00e9e au bl\u00e9, mais dans un pourcentage plus faible.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">farine de riz<\/h3>\n\n\n\n<p>Pour compl\u00e9ter le m\u00e9lange de farine pour la pinsa, <strong>on retrouve celui du riz cuit<\/strong>. Cette farine a une caract\u00e9ristique int\u00e9ressante : elle capte l&#039;eau qui normalement s&#039;\u00e9vaporerait, et pour cette raison elle apporte du moelleux \u00e0 l&#039;int\u00e9rieur de la p\u00e2te et du croquant \u00e0 l&#039;ext\u00e9rieur. C&#039;est la farine de riz qui donne \u00e0 la pinsa cette combinaison de douceur et de croquant qui la rend unique en son genre.<\/p>\n\n\n\n<p>Le m\u00e9lange de farines \u00e0 la base de la pinsa romaine n\u2019est certainement pas al\u00e9atoire, <strong>mais plut\u00f4t le fruit de processus de recherche rigoureux et d&#039;exp\u00e9rimentation continue<\/strong>. Sa composition, qui \u00e9volue avec le produit, est un secret que nous gardons pour garantir un \u00e9quilibre parfait, un r\u00e9sultat reproductible et un produit aux caract\u00e9ristiques tr\u00e8s distinctives.<\/p>","protected":false},"excerpt":{"rendered":"<p>Bl\u00e9, soja et riz, rigoureusement dos\u00e9s. Les trois farines utilis\u00e9es dans la pinsa cr\u00e9ent un produit d\u00e9sormais incomparable. Le succ\u00e8s de la pinsa romaine repose sur sa capacit\u00e9 \u00e0 s&#039;adapter aux tendances de consommation des vingt derni\u00e8res ann\u00e9es et \u00e0 adapter une recette traditionnelle appr\u00e9ci\u00e9e dans le monde entier aux go\u00fbts et aux besoins de [\u2026]<\/p>","protected":false},"author":1,"featured_media":2818,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2817","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>Alla scoperta delle 3 farine della Pinsa: tutto quello che devi sapere - Di Marco<\/title>\n<meta name=\"description\" content=\"Frumento, soia e riso, rigorosamente nelle giuste proporzioni. 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