PINSA PART BAKED 205G ID 43248
A recipe from Italian culinary history, made with wheat flours, extra virgin olive oil and a fermented dough base that keeps well. Fifty hours of fermentation and baking in a stone oven allows for the development of complex flavours and a light and crispy texture.
Shelf life
24 hours
Weight
205 g
Units
24 Pieces
Defrost Time
20 minutes
Defrost Temperature
room temperature
Baking Time
4-6 minutes
Baking Temperature
250°C
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Product data sheet
For optimal preparation, allow the product to defrost at room temperature for approximately 20 minutes. Once thawed, it may be baked in a ventilated oven at 250°C for 4 to 6 minutes with the damper closed, or alternatively in a stone oven at 330–350°C for approximately 3 minutes. To ensure uniform baking and an ideal texture, it is recommended to rotate the product halfway through the baking process.
Average values per 100g/ml
Energy kj
1,141
Energy kcal
272
Fat
5.1
Saturates
0.7
Carbohydrates
45
of which sugars
1.1
Fibre
3.6
Protein
9.1
Salt
1.1
Ingredients
Ingredients: WHEAT flour, water, sunflower oil, ground WHEAT semolina, salt, extra virgin olive oil, yeast, rice flour, sourdough, malted WHEAT flour. For Allergens, including cereals containing gluten see ingredients in CAPITALS. The product May contain traces of: milk, mustard, soya.
Allergens
For Allergens, including cereals containing gluten see ingredients in CAPITALS. The product May contain traces of: milk, mustard, soya.