To top or fill with fresh and seasonal ingredients; savoury or sweet; hot or cold. For sharing or sliced to go. The choice is yours!
The ideal one person portion snack.
125 g – 18 x 14 cm
A pre-sliced Mini Pinsa which you can fill with tasty ingredients and eat like a sandwich.
125 g – 18 x 14 cm
The ideal XL format for Foodservice. Just heat & top with fresh ingredients, cut and sell by the slice.
420 g – 35 x 31 cm
Just heat & top with fresh ingredients. Ideal for sharing.
260 g – 35 x 17 cm
* than pizza
Better digestible bread releases its energy (glucose) more slowly and steadily over a longer period of time and consequently has a lower GI. The slower your body absorbs sugar, the longer you’ll experience a satiated feeling, helping to regulate your blood sugar level. Our Fourneo pinsa is scoring “average GI level” (beneath the 70) making it better for a healthy blood sugar level.
Bread made with sourdough occupies the digestive system for a shorter time compared to bread made with yeast. Less time to develop air or gas during digestion will alleviate bloating complaints. Fourneo’s Pinsa made with biga and sourdough show a significantly higher concentration of peptides, indicating degraded gluten content.
Our biga & sourdough breads show a higher bioavailabilty of nutrients. When you wish to increase the bioavailability of these nutrients, your bread needs to have a lower pH level. When a product is lower in pH, phytase is activated, which degrades phytic acids and makes free amino acids, minerals and proteins.
Our Pinsa Romana possesses a fantastic texture. A very crusty, crackly exterior but smooth and dense on the inside. This smoothness is a result of the heightened breakdown and conversion of proteins, preventing a tough bite that is common with breads that have short processing times. A good reason to share and enjoy our healthy and tasty premium flatbreads.
* by Professor Marco Gobetti & the University of Bolzano, Italy
* Along with professor Marco Gobbetti and his team (faculty of Food Sciences at the University of Bolzano), we investigated the impact that a biga & sourdough fermented Pinsa Romana has on our gut health.
We have selected only the best of locally available ingredients. Our flatbreads are made from natural ingredients: combining olive oil, wheat flour, rice flour and soy flour.
Our Pinsa Romana bases combine health, taste, pleasure, creativity and responsibility simply by customizing your favorite flatbreads.
Hall 04.1, booth B048