MAGNA - Mix for ‘Pinsa Romana

Fragrant on the outside, soft on the inside, light on the palate: your pinsa is already legendary.
But what could it become if you added even more fragrance and structure to your dough?
It is from this desire to go further that Magna was created, the exclusive blend of soft wheat flour type 0, rice flour, soy flour and malted wheat flour with the addition of two new ingredients, decisive in maximising the yield and organoleptic richness of your creations: rye sourdough and toasted soy.
While the rye sourdough adds aroma and structure to your dough, the toasted soy increases the fragrance and stability of the fermentation: two fundamental characteristics to enhance your craftsmanship and make your pinsa even more balances, round, intense.
In a word: unique.
Try it for your medium or long leavening doughs, and with different hydration levels: you will always find it easy to work with and soft to roll out.