Bring the new Italian style to your venue
INNOVATION
Pan di20
The Best offer to a Chef and pizza Maker
Versatility:
Compatible with infinite topping combinations, from classic to gourmet. Ideal for innovative pizzerias.
Convenience:
Simplifies plating and usage, suitable for professionals and non-experts alike.
Increase the average ticket value:
Thanks to a unique product with high perceived value for the end customer.
No Waste:
Precisely portioned for optimal use.
PREMIUM QUALITY FROM ITALY
TRADITION MEET MODERNITY
Our commitment to excellence:
01. MADE IN ITALY :
Strictly compliant with FSSC 22000 certifications, ensuring the highest standards of food safety and quality.
02. Craftsmanship and Technology:
A perfect balance between Italian tradition and cutting-edge innovation, delivering superior performance and consistency.
03. Preferred by Best Venue in Italy:
For unmatched quality and cost-efficiency. Selected by top restaurants and pizzerias.
What is Pan di20 ?
Margherita
Pan di20 baked with tomato sauce and mozzarella; after baking, add: Burrata, Bebè Rosso (Ginos), Basil Cream (or Genovese Pesto), and EVO Oil.
It is made up of two different flours mixed together: type 1 soft wheat and durum wheat flour and type 2 soft wheat, durum wheat and spelled flour. This means slightly refined flours with a high percentage of fibre, without added animal fats.
CRISPY CLOUD: Due to the long fermentation of over 28 hours and its three distinct fermentation phases, we achieve a crispy crust and a soft interior, like-cloud.
Perfect for the creativity of modern chefs and contemporary pizza makers, allowing them to create innovative dishes or pizzas with high perceived value. It lets a restaurant pair its bread with a signature recipe for a premium experience and helps a pizzeria craft a product that boosts the average ticket.
INTRODUCTION TO PAN DI20
ArEVOLUTION
In the concept of the pizza base
Pan di20 redefines the concept of a pizza base in modern gastronomy. It is not just a supporting element for dishes, but a key component that enhances every ingredient.
Premium thick crust Base :
Perfect for pairing with any combination of Toppings, amplifying their flavors.
Versatile and practical :
Ideal for restaurants, bistros, Pizzerias and catering, thanks to its quick and easy use.
Unlimited creativity :
The perfect foundation for innovative and refined proposals. Pan di20 is the perfect blend of innovation and tradition.
Product Features
3 Fermentations for Over 28 Hours:
Superior Taste and High Digestibility
Selected Italian flours Type1 e Type2:
Soft Wheat, Durum Wheat, and Spelt – Rich in Fibers.
Natural Yeast (0.3%):
Authentic Aroma and Lightness.
Only Italian Natural Ingredients:
Flour, Water, Olive Oil, Salt, and Brewer's Yeast.
Availability:
Frozen: 18 Months
Fresh: 60 Days
Easy to prepare:
Ready in 3-5 Minutes at 220°/280°C With every type of oven
THE BENEFITS OF PAN DI20 PROFESSIONAL
THE ADVANTAGES FOR PROFESSIONALS
- Strictly stretched by hand
- Slow rising and easy to digest
- Ready to cook in 5 minutes
- Suitable for sweet and savoury recipes
- Zero Waste
- No specialised staff needed
- Suitable for any premise
- Perfect with any type of oven
- Can be prepared in a thousands of ways
Where Innovation Meets Tradition:
The Only Pizza Base with Triple Fermentation.
Comparison among
Pan di20, Pinsa and Pizza
Pan di20
- Leavening and fermentation: 28 hours with 3 rising phases, for a highly digestible dough.
- Texture: Crunchy on the outside, soft inside, with a light structure.
- Versatility: Perfect as a base for gourmet dishes, from appetizers to main courses.
- Easy to use: Ready in 5 minutes, with no waste.
- Selected ingredients: High-quality Italian flours, olive oil, and only 0.3% brewer’s yeast.
Pinsa
- Leavening and fermentation: Around 48 hours, with high hydration.
- Texture: Extremely crispy outside and very soft inside.
- Usage: Best suited for light, fresh, and delicate toppings.
- Tradition: An ancient dough made with a mix of flours for a rustic flavor.
Pizza
- Leavening and fermentation: Variable, generally between 6 and 24 hours.
- Texture: Can range from soft and airy (Neapolitan style) to crispy (Roman style).
- Usage: Designed to be topped and served as a main Course.
- Popularity: The most well-known and widely consumed baked product worldwide.
