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GoodMills Innovation has launched a new flour mix for pinsa, combining wheat, rice and chickpea flour with dried sourdough.

In a statement announcing the launch, the ingredients specialist said that pinsa is gaining in popularity as a savoury-topped snack product due to its rustic, handcrafted appeal.

The company launched its Pinsa 100% product to enable retail, large-scale and artisan bakeries to benefit from the trend. The base is described as light and crispy with a distinctive artisan appearance, and can be pre-produced, frozen and freshly baked as required.

Long dough fermentation of at least 24 hours results in a ‘complex’ flavour profile and coarse, airy crumb, GoodMills said. Rice flour gives the base its characteristic crispiness, while the chickpea flour enhances the depth of flavour with nutty notes. The base is clean label and suitable for vegans, so can be used in plant-based applications.

Pinsa is produced in two baking stages: first, the dough undergoes an initial baking process, creating a stable, storable base. The base can then be frozen, pre-topped or delivered directly to stores as needed. The second baking stage occurs just before sale, ensuring a crisp crust and airy centre.

The Pinsa 100% manufacturing process is designed to meet the needs of bakeries. The dough is machine-processed to the desired weight before being refrigerated for around 24 hours. The next day, fingertip pressing of the dough creates the pinsa’s characteristic irregular surface.

After shaping, the first baking process takes place, and the bases can then be frozen or delivered immediately. Topping can be done centrally or in individual stores, depending on logistics, with the final baking process ideally taking place just before consumption.