Baked goods: what are they and what is the role of pinsa
Everyone has a different relationship with food, which depends on personal tastes, traditions and individual dietary needs. Those who travel often recognize diversity as an extraordinary added value and an inexhaustible source of enrichment; however, they also recognize that there are foods that are common across the globe, albeit with their variations and peculiarities. Among these are baked goods.
What we mean by “baked goods”
So let's start with a definition: what do we mean by baked goods?
Baked goods are a broad category of foods produced by baking doughs made from flour, water, and yeast. Processing and baking vary depending on the type of product.
Throughout the world, bread is the most well-known, appreciated and eaten baked good. It is a very ancient food, with evidenced dating as far back as 12000 BC and which, in its earliest form, involved grinding a mixture of grains between two stones and forming a dough to be baked on a hot stone. The concept of leavening, the cornerstone of baked goods, can be attributed to the Egyptians and dates back to 3000 BC.
The importance of baked goods in food culture
Every country and region have their own baked goods, ranging from bread to pastries, from pizza to pita. Everywhere, they are a source of nourishment, but also of social connection and celebration of events, as well as forms of cultural tradition, passed down from one generation to the next.
In Europe, for example, wheat bread is the most important source of carbohydrates as well as an essential element of everyone's diet. But there are an infinite number of local variations: for example, in colder Countries it is customary to consume rye bread, which is more resistant to low temperatures and has a higher amount of protein.
Just to mention a few, in Italy we have baked goods such as grissini, piadina, focaccia, pizza, pinsa, Altamura bread and pane carasau, in France baguettes and croissants, in Germany pretzel and vollkornbrot, in Spain pan de payés, and so on.
Which are the typical baked goods
Baked goods vary greatly from one culture to another, and it is almost impossible to represent them all in a short overview. However, we can mention some that are most common and cross-cultural.
Bread
Available in many varieties, shapes, and textures, including French baguettes, pita bread, Indian naan, and many others.
Baked desserts
This category includes a wide range of desserts prepared through baking: cakes, cookies, croissants, and many others, each with its own recipe and uniqueness
Pizza
An iconic Italian dish, and more specifically of the Neapolitan tradition, it is popular all over the world with a variety of regional styles reflecting local preferences.
Savoury pastries
Popular items include French quiches, focaccia, and calzones, as well as Argentine empanadas and Turkish böreks, which offer a clever combination of ingredients and flavours.
Flat breads
This category includes dishes such as tortillas, chapati (low bread typical of Indian tradition), roti (Pakistan, Bangladesh, Nepal, and Sri Lanka), lavash (Caucasian region), and many others, often used as an accompaniment for main dishes or as a base for filling.
Pinsa among baked goods: the role of innovation
Pinsa is a baked product, just like bread, pizza, and focaccia. However, it has distinctive characteristics that go beyond its shape and have contributed significantly to its success in Italy and abroad.
The role of pinsa depends largely on the fact that it is different, strongly innovative and relevant for its target audience. Innovation is the pivotal element:
in an industry so deeply rooted in the tradition of every country, region and city, it is extremely difficult to introduce something new and make it successful. Figuratively, it would be like trying to take bread off our tables to make room for something else: very difficult, if not almost impossible.
Yet, pinsa has gained a very interesting position in the market. It can be found in pizzerias, restaurants, pubs, not to mention - of course - pinserie. And this is mainly due to its innovative character, combined with its ability to meet the needs of consumers, who for more than a decade have been demanding (from baked goods) a perfect mix of taste, digestibility and lightness.
Therefore, the success of pinsa is not accidental: even today, more than 20 years after its creation (2001), pinsa conquers the public because it maintains the exquisite character of baked goods but reduces their negative perception, which is precisely that of a caloric, heavy food, suitable only for heavy meals. In contrast to this, pinsa is also an excellent appetizer, a snackfor bars and restaurants (but also for an evening with friends), an accompaniment to the main meal, and a light and delicious dessert.
In addition, Di Marco pinsa comes in every possible variations:
the flour mix for pizzerias, restaurants and pinserie that want to offer a freshly made pinsa;
- the frozen bases for catering operators and end consumers;
- the refrigerated and room-temperature products for consumers who want to always have something good (and light) at home that can be prepared in less than 10 minutes.
Key ingredients of baked goods and pinsa
As stated before, pinsa is a baked product. So, its macro-components are the typical ones of the category, but with variations on the theme that make it stand out in the market. In general, however, we can identify some essential elements that are common to baked goods.
Flour
This is the basic ingredient of baked goods and is obtained from different grains, such as wheat, rice, corn, oats, and rye. The choice of flour conditions texture and colour, but also the taste of the final product. In pinsa, the flour mix is the basis for differentiation: instead of wheat flour alone, pinsa uses a mix of wheat, rice, and soy, which helps to keep it low-calorie and create crunchiness and softness at the same time.
Water
Water is needed to activate the gluten and create the dough. Each dough has its own percentage of water to adhere to. Pinsa, for example, relies on a highly hydrated dough, because hydration influences also lightness and digestibility. For pinsa we use 80cl of water per kilogram of flour
Yeast
In biology, yeasts are unicellular microorganisms. In cooking, yeasts increase the volume of dough, making it soft and light. There are different types of yeast, natural ones, such as brewer's yeast and sourdough, and chemical ones. Yeast create a category of products, so-called “leavened” products, including bread, pizza, pinsa, breadsticks, and pastries such as cakes, cookies, brioche, muffins, and croissants.
If there is a category of leavened products, it means that there is also one that is not based on leavening. This includes foods such as unleavened bread, piadina, tortillas, rice cakes, and crackers without yeast.
Pinsa Di Marco contains sourdough, or mother yeast, a living mixture made from flour and water, obtained from the spontaneous fermentation of these two ingredients.
Salt
Used to enhance the flavour of the other ingredients and to regulate the rising of the dough. Pinsa contains a small amount of salt (about 20 grams per kilogram of flour).
Butter or oil
They provide fats that contribute to the softness, texture, and flavour of baked goods. Pinsa contains no butter, but a small amount of extra-virgin olive oil (20 grams per kilogram of flour).
Baked products and pinsa: nutritional characteristics
Since there are so many baked products, the topic of nutritional characteristics can only be addressed in general terms, and then delved into with the specific food of interest.
Generally speaking, baked goods all have a rather high energy content. This is mainly due to the richness of carbohydrates, which are an important (and immediate) source of energy for our bodies and which, in a balanced diet, should provide about 50% of daily caloric intake. Depending on the food, the energy levels can vary significantly, according to the flours used to make the dough, the level of hydration, and whether or not fats and sugars are added.
People tend to ban or greatly reduce the consumption of baked goods in a low-calorie diet. Granted that each case should be handled by dedicated professionals and that “DIY diets” are not the right solution, completely eliminating baked goods (and thus cutting down on carbohydrates) from one's diet reduces energy intake and can lead to major nutrient deficiencies. The solution is a balanced plan, which can only be prescribed by a professional.
Pinsa, as pointed out repeatedly, was created (also) to provide a lightness that is not so common within baked goods. This does not mean that it lowers the amount of carbohydrates or that it is a “dietetic” food in the strict sense, but that compared to more illustrious competitors (e.g., pizza) it tends to provide a lower calorie intake. Of course, you must be careful with seasonings and toppings.
Better fresh, packaged or frozen?
Baked goods come in a wide range of shapes, flavours and textures. In terms of supply, baked goods can be in three main forms: fresh, packaged, and frozen.
Let's have a look at the pros and cons of each, taking into consideration the point of view of the consumer and of professionals, such as owners of bars, restaurants and pizzerias.
Fresh products, from bread to pizza
Fresh products are the highest quality choice. The thought immediately goes to freshly baked bread, but fresh foods include freshly cooked pizza, bread and breadsticks handmade by some restaurants, pinsa made from the flour mix, as well as cakes and desserts prepared and baked on site.
The freshness of these products not only offers exceptional flavour, but also perfect texture due to artisanal preparation and the absence of preservatives or additives. Bakeries, pastry shops, restaurants, and pinseries are just some of the places where freshly made baked goods can be found and tasted. The challenge, for operators, is obviously related to storage: fresh baked goods have a very limited shelf life and often require daily or even more frequent preparation.
Packaged products for maximum convenience
Packaged baked goods are a practical solution for those who want convenience and versatility. These products are prepared, packaged, and sealed to ensure long-term freshness and quality. They are available in a wide range of options, including biscuits, crackers, savoury snacks, flatbreads, focaccia, and cakes, which can be easily stored and eaten at any time - before the expiration date. The range of packaged products is aimed at both end consumers and catering professionals.
Frozen baked products
Frozen baked goods are a convenient and practical solution for catering professionals and end consumers who want long-term storage. Frozen baked products for bars, for example, are widely used as well as in restaurants, pubs, and other establishments where they can be thawed when needed. The deep-freezing process preserves the original organoleptic characteristics, providing a satisfying experience.
