With Pinsa 100%, GoodMills Innovation offers a versatile, process-safe flour mix that opens up exciting new opportunities for bakeries, large-scale retailers and the food service industry. The light, crispy base with its distinctive artisan appearance can be efficiently pre-produced, frozen and freshly baked as required. The mix combines wheat, rice and chickpea flour with dried sourdough – ensuring flavour, crispiness and an unmistakable premium character.
Pinsa is still relatively unknown as a snack product but is gaining in popularity due to its rustic, handcrafted appeal. With Pinsa 100% from GoodMills Innovation, retail, large-scale and artisan bakeries can easily benefit from this trend. The flour mix contains wheat, rice and chickpea flour, as well as a sourdough component, all perfectly adapted for secure processing on existing production lines. “Pinsa 100% not only impresses with its rustic, handmade character but also with its ease of handling during production,” explains André Bordes, Product Developer and Application Technician at GoodMills Innovation.
Two-step process for a crisp crust and soft centre
A base made with Pinsa 100% stands out significantly from conventional pizzas in terms of sensory characteristics. Long dough fermentation of at least 24 hours results in a complex flavour profile and coarse, airy crumb. Rice flour gives the base its characteristic crispiness, while the chickpea flour enhances the depth of flavour with its nutty notes.
Pinsa is produced in two baking stages: first, the dough undergoes an initial baking process, creating a stable, storable base. This base can then be frozen, pre-topped or delivered directly to stores as needed. The second baking stage occurs just before sale, ensuring a crisp crust and airy centre.
Consistently high-quality results
The Pinsa 100% manufacturing process is specifically designed to meet the needs of bakeries. The dough is machine-processed to the desired weight before being refrigerated for about 24 hours. The next day, a brief manual step follows: fingertip pressing of the dough creates the characteristic irregular surface of the Pinsa. This textured finish gives the product its rustic appearance and artisanal appeal, which customers perceive as a mark of quality.
After shaping, the first baking process takes place. The bases can then be frozen or delivered immediately. 
This enables optimal resource utilisation: bakers can produce pinsa bases whenever time allows and freeze them for later use. Topping can be done centrally or in individual stores, depending on logistics. The final baking process should ideally take place just before consumption.
GoodMills Innovation’s application technicians support the optimisation of processes from the outset. They analyse existing equipment, provide recommendations for process parameters and oversee test runs to ensure consistently high-quality results.
Numerous possibilities for exciting new bakes
The demand for artisanal-style snack products is growing, with more and more consumers looking for quick yet high-quality alternatives for on-the-go consumption. Pinsa perfectly meets these requirements, as it is easy to prepare, can be topped in a variety of ways and stands out from standard offerings with its rustic appearance. With Pinsa 100%, retail and large-scale bakeries can expand their range without significant investment.
In addition to the classic pinsa as a savoury-topped snack, Pinsa 100% is also suitable for an array of other products, from filled snack pockets to focaccia and grilled bread.