Puccia
4" x 4"
Roman style breads baked in a wood-fired oven.
Download PDF- Applications
-
Sandwich
Roll
Biscuit - Shelf Life
- 12 mo
- Allergens
- Wheat
Ingredients
WHEAT FLOUR, WATER, CONTAINS LESS THAN 2% OF EXTRA VIRGIN OLIVE OIL, SALT, VINEGAR, YEAST, MALTED BARLEY FLOUR, DOUGH CONDITIONER (DRIED WHEAT SPONGE, YEAST), ENZYME.
Prep/Baking Info
Pizza/stone oven: 3-4 min per pinsa at 500 – 575º F
Traditional oven: 4-6 min per pinsa at 425º F
Cooking times are indicative and may vary by the type of oven, the preferred cooking rate or the use of toppings. Do not reheat.
Storage Info
Keep frozen at 0°F. Keep in ambient temperatures for up to 72 hours (3 days).
Item Specifications
| Case Weight Net | 6.5625 lbs |
|---|---|
| Case Weight Gross | 10.8521 lbs |
| Case Length× Width × Height | 15.625" x 13.5" x 9" |
| Cases Per Layer | 9 |
| Number of Layers per Pallet | 8 |
| Pallet Net Weight | 472.5 lbs |
| Pallet Gross Weight | 836.3512 lbs |
| Crusts per Case | 30 |
| Crusts per Pallet | 2160 |
Nutrition (Per 100g)
| Calories (kcal) | 215.18 |
|---|---|
| Total Fat (g) | 2.24 |
| Saturated Fat (g) | 0.37 |
| Trans Fat (g) | 0.01 |
| Cholesterol (mg) | 00 |
| Sodium (mg) | 496.75 |
| Total Carbohydrate (g) | 40.08 |
| Dietary Fiber (g) | 1.36 |
| Total Sugars (g) | 0.51 |
| Added Sugar (g) | 0.01 |
| Protein (g) | 7.27 |
| Vitamin D (mcg) | 00 |
| Calcium (mg) | 25.58 |
| Iron (mg) | 0.74 |
| Potassium (mg) | 76.2 |
From ROME TO HOME
From hands-on training in Italy to fresh inspiration back in the kitchen, Chef Dax brings authentic techniques and bold new ideas that turn every dish into something worth coming back for.
What Sets Our Crusts Apart?
Pinsa originated in Rome and is known for its cloud-like interior and crunchy exterior, perfect for all of your culinary adventures.
Long Fermentation
Wood Fired
Airy & Crispy
High Hydration Formula
