In an era where food is driven by convenience, the ancient Roman predecessor to pizza is making a remarkable comeback. GoodMills Innovation's recently launched Pinsa 100% flour mix offers bakeries and food retailers a seamless way to capitalise on consumers' growing appetite for artisanal food experiences without sacrificing efficiency.

This modern innovation draws inspiration from a rich history. As highlighted in Baking Europe's Autumn 2022 edition, the ancient Romans demonstrated remarkable resourcefulness when faced with cereal scarcities, developing breads with alternative flour sources including acorns, carob, rye, herbs, legume seeds, straw, and even dried animal's blood. University of Manitoba's Christina Rosell specifically introduced readers to the historical significance of acorn and carob flours in this tradition. Today's pinsa continues this legacy of flour innovation, albeit with more palatable modern ingredients.

Artisanal Appeal Meets Production Practicality

The charm of pinsa lies in its rustic, handcrafted appearance—a quality that modern consumers increasingly associate with premium products. Unlike conventional pizza, pinsa features a distinctive irregular surface texture created through gentle finger-pressing, giving each piece a unique, artisanal character.

André Bordes, Product Developer and Application Technician at GoodMills Innovation notes

"Pinsa 100% not only impresses with its rustic, handmade character but also with its ease of handling during production,"

A Complex Flavor Profile by Design

What sets pinsa apart is its carefully calibrated blend of ingredients and preparation method. The Pinsa 100% mix combines wheat, rice, and chickpea flours with dried sourdough, creating a base with a complex flavor profile that conventional pizza simply can't match.

The extended fermentation period—at least 24 hours—develops deep flavors while creating the airy, coarse crumb structure that distinguishes pinsa. Rice flour contributes the signature crispy exterior, while chickpea flour adds subtle nutty notes that elevate the overall taste experience.

Production Flexibility for Modern Business Needs

Perhaps most appealing to bakeries and retailers is the production flexibility that Pinsa 100% offers. The two-stage baking process allows businesses to pre-produce bases when convenient, freeze them if needed, and finish them just before sale—ensuring both operational efficiency and product freshness.

This approach offers significant advantages for resource management and inventory control. Bakeries can produce pinsa bases during slower periods, store them, and quickly prepare freshly baked products during peak demand without compromising quality.

Meeting Evolving Consumer Expectations

As consumers increasingly seek quick yet premium food options, pinsa represents the perfect intersection of convenience and craft. Its versatility extends beyond traditional toppings—the Pinsa 100% mix works equally well for creating filled snack pockets, focaccia, and grilled bread varieties.

For bakeries and retailers looking to differentiate their offerings without significant additional investment, GoodMills Innovation's Pinsa 100% provides an opportunity to meet evolving consumer expectations while maintaining operational efficiency. The result is a win-win: consumers enjoy an elevated snacking experience while businesses benefit from an expanded, premium product line.