how to make traditional pinsa, the latest trend in pizza and flatbread products. Check out this video of the AMF Tromp sheeting and production line for pinsa. traditional or modern recipes can be handled, and the dough is gently reduced, with low-stress sheeting units. Proofing on a belt or in a step proofer and baking in a stone floor tunnel oven gives the original taste consumers like a lot. Pinsa is lower in calories than pizza and digests more easily in the stomach.
Many consumers see and like the trend, no producers have a solution to scale up for mass production. Contact AMF Bakery Systems for more information, a demo, or a test in our Innovation Centre with a team or master bakers and food technologists ready to develop your product.
15 ноя 2022
