Products

Pinsa Maestro!

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

Instructions for use:

Ideal for the preparation of Roman pinsa, obtained from a special mix of flours (wheat, soy, rice and sourdough). For the use of the mixture, the “cold technique” is recommended, that is, kneading with refrigerated water (about 80-85% hydration) to allow for slower leavening (over 24 hours) and subsequent maturation of about 48 hours, essential for a light, fragrant, tasty and, above all, very digestible final product.

Weight:

1 - 5 - 25 kg