According to the latest market trends, the consumption of Pinsa is growing. Compared to classic pizza dough, Pinsa dough is characterised by a different amount of water and a lower percentage of yeast. We have integrated this production method to our Bread production line. Our lines respect the dough and provide the customer with a light texture and high digestible Pinsa. Thanks to our solutions, once again an industrial produced product is as good as the artisan one! Interested in producing Pinsa at an industrial scale? Contact us:
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