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Pinsa production

PINSA PRODUCTION: FROM TRADITIONAL PROCESS TO HIGH-END INDUSTRIAL OUTPUT

Pinsa, an Italian delicacy invented in the Roman Empire that is now crossing borders and making its way to the top of bakery charts around the world. Originally produced by hand, Rademaker transformed this production process into an industrial pinsa production solution while maintaining the crispy crust, airy structure and natural ingredients of this exquisite, ancient tasting bread type.

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DOUGH FRIENDLY PINSA PROCESSING

After mixing and fermentation of the pinsa dough, dough batches are placed into the Rademaker pre-sheeter. The dough structure that is created in the mixing process is kept intact due to the dough friendly processing steps. Depending on the desired capacity a Double-chunking Sheeting System (DSS) or Dynamic Pre-Sheeter (DPS) will be used. Both systems are specially designed for producing artisan bread dough types like pinsa dough. This module creates a consistent pinsa dough sheet, keeping the dough structure intact. Producing other bread types on the same production line is possible as well because Rademaker pre-sheeters can handle a wide variety of dough types.

After pre-sheeting the pinsa dough sheet is gently reduced by a combination of reduction stations. When the pinsa dough reached the required dough thickness, it either receive inline proofing before product cutting or is cut into products. Then the pinsa’s are shortly baked in a high temperature stone floor oven. The excess dough can be transported back into the production process, making sure there is no waste of dough. After baking, the pinsa’s go to the freezer and packaging, after which they are delivered to the restaurants or shops. There the pinsa’s are topped, baked again and served to the customer as high-quality products.

MORE INFORMATION?

Interested in our Pinsa production line? Contact via +31 (0)345 543 543 or send an email to sales@rademaker.nl. We are happy to tell you more about pinsa manufacturing with our production line.