Products

Pinsa Maestro! 1.0

Blend of type 0 soft wheat flour, stone-ground soy and rice flour, with active dehydrated sourdough.

Instructions for use:

Ideal for the preparation of Roman pinsa, obtained from a special mix of flours (wheat, soy, rice and sourdough). To use the mixture, the “cold technique” is recommended, that is, kneading with refrigerated water (about 80- 85% hydration). The presence of active yeast allows the creation of doughs with faster leavening and maturation times, essential for a light, fragrant, tasty and, above all, very digestible final product.

Weight:

1 - 5 - 25 kg