PINSA BUN

Pinsa Bun of Pinsami Professional is a bun made with the same dough as our Pinsa, therefore always a perfect mix of crispiness and softness. With just a few minutes in the oven, the outer surface becomes golden and crispy and on the inside, soft.

It is ideal for any sandwich or hamburger recipe, from meat to vegetables.

SIZE

Ø 12cm

WEIGHT

3 x 100gr

QUANTITY (PER PACK)

3 pcs

PINSA BUN CLASSIC

Wheat flour type “0”, water, rice flour, soy flour, rice semolina, iodized salt 1.1% (salt, potassium iodate 0.007 %), extra virgin olive oil, dried wheat sourdough starter, dried brewer’s yeast.

THE STORAGE
that suits your needs

Line

  • 18 months Shelf Life from packaging date
  • Storable in the frezzer at -18°C

TIPS FROM PINSAMI PROFESSIONAL
for the Pinsa Bun

BAKING METHOD: CRISPY OR SOFT PINSA BUN

Find out how to bake the Pinsa Bun to obtain the desired crunchiness.

COOKING INSTRUCTIONS
suitable for every type of oven

PROFESSIONAL GRADE OVEN

Temperature

290/300°C

Heat distribution

30% bottom
70% top

Cooking time for: thawed products

4/6 minutes depending on the topping
Cooking time for frozen products
7/8 minutes depending on the topping

CONVENTION OVEN

Pinsa position
on the grill (not on a tray)

Temperature

220/240°C

Fan

minimum

Cooking time for: thawed products

5/7 minutes depending on the topping
Cooking time for frozen products

8 minutes
depending on the topping

BAR OVEN

Before cooking
preheat the oven

Temperature

250°C

Cooking time for: thawed products

5/6 minutes depending on the topping
Cooking time for frozen products
7/8 minutes depending on the topping

Do you want to learn more about the other Pinsa formats?

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