THE SECRETS OF PINSA PERFECTION

American Eagle spiral mixers are proven to outperform other mixers for a wide range of dough types. From low-hydration heavy doughs used in traditional pizzas to very high-hydration doughs like Pinsa Romana, American Eagle spiral mixers offer the power, torque, versatility and reliability to perfectly match the needs of any pizzeria. To learn more, we interviewed Gordon Yang of American Eagle Food Machinery and Carlo Pedone, founder of Pinsa Romana America.

Q: GORDON, CAN YOU TELL US MORE ABOUT AMERICAN EAGLE FOOD MACHINERY AND ITS SPIRAL MIXERS?

Yang: Our company is a family-operated manufacturer and wholesaler of commercial bakery and restaurant equipment. We’ve been selling our line of spiral mixers under the American Eagle brand since 1994, and some of those early models are still in use today! Our spiral mixers have always been built using “old-school” design. This means we stick to tried-and-true methods, using cast-iron housing formed out of one mold, heavyduty 3-phase motors, fiber-embedded v-belts in the drive system, high-quality extra thick-gauge stainless steel, and durable physical push buttons, timers and switches. The simple yet reliable design of our spiral mixers translates into low maintenance and longevity that can last a lifetime. If you buy one of our spiral mixers, you may be passing that mixer on to your children if they take over your pizza business! You can find more information about our line of spiral mixers at americaneaglemachine.com.

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Q: CARLO, CAN YOU TELL US MORE ABOUT PINSA ROMANA USA AND WHAT MAKES PINSA FLOUR SO REVOLUTIONARY TO THE PIZZA INDUSTRY?

Pedone: Pinsa Romana America, LLC, is the master importer in the United States for Di Marco Flours. Corrado Di Marco invented and put the name “Pinsa” to this revolutionary product. Pinsa Flour is a blend of flours that creates a pillow-like crust with an amazing flavor profile. Pinsa is magic in a bag: Pinsa Expert Flour, 80% water, extra-virgin olive oil, salt and dry active yeast. After mixing, we use a revolutionary process of long, cold fermentation (48 to 72 hours) that allows the dough to develop and triple in size. We train our chefs to ball and hand-stretch the dough. Chefs around the world are excited to use our flour, which adapts to all restaurant environments (fast food, fast casual, casual and fine dining), and the recipes are endless. Visit pinsaromana.us for more information and to learn about available classes that will teach you how to make Pinsa Romana.

Q: GORDON, AS A NATIVE CHICAGOAN, PIZZA IS A BIG DEAL FOR YOUR CITY. SOME MIGHT SAY IT’S AMERICA’S PIZZA CAPITAL. COULD YOU SHARE YOUR THOUGHTS ON WHAT YOU SEE AS IMPORTANT INDUSTRY TRENDS?

Yang: One important trend is the consumer desire for healthier, lighter foods prepared fresh with organic ingredients and no GMOs. This is especially true among millennials like myself and younger generations. Having grown up in Chicago, I love pizza, and our city has the largest variety of pizza I’ve seen anywhere—and I’ve seen a number of new concepts tried in Chicago. A general issue with traditional pizzas is that they’re not good for your waistline and can feel very heavy in your stomach. Pinsa Romana sacrifices nothing. As Carlo just mentioned, you can have amazing tasting dough, a healthier alternative and many possible applications for Pinsa Flour. No matter what industry trends come and go, our spiral mixers can offer any pizzeria (or pinseria!) the flexibility to meet changing consumer tastes, making them excellent long-term investments.

Q: CARLO, WHAT DO YOU NEED IN ORDER TO BE SUCCESSFUL IN OFFERING PINSA AS A MENU OPTION?

Pedone: In order to be a successful pinseria, you will need Di Marco Pinsa Expert Flour, proper training on flour uses and a 2-speed heavy-duty spiral mixer. The mixer is a very important part of the equation, and with the American Eagle spiral mixer, you will be able to mix a low-gluten flour (Pinsa Expert-Wheat Flour, Rice Flour, Soy Flour and Sourdough Flour) and also be able to add 80% water to the mix. Having the horsepower and torque performance of the American Eagle spiral mixer on speed 2 (high speed) allows the dough to open and accept the high hydration levels. It’s very important to have a reliable, high-performing spiral mixer like American Eagle’s so that the Pinsa dough comes out smooth, like velvet! We’ve partnered with Pinsa School to offer in-depth knowledge and training, so check out the available resources at pinsaschool.com.

Digital Gator

With Digital Gator, you can automatically send SMS or email review requests to your customers, making it effortless to score a ton of new and authentic reviews for your pizzeria directly on Google, Facebook and any other review site that matters to your business. You can auto-share your best reviews to your website, blog, Facebook and Twitter pages. Digital Gator gives you the opportunity to dominate search results, beat local competitors and grow your pizza business. DIGITALGATOR.COM

Bellarise

Established in North America in 2012 by Pak Group, Bellarise produces a full range of baking solutions that include top-quality yeasts, dough conditioners, softeners, application improvers, bases, emulsifiers and pastry ingredients. Bellarise leverages almost a century’s worth of Pak Group’s experience serving bakeries in more than 130 countries and specializes in clean label, non-GMO and organic solutions. BELLARISE.COM

Portion Padl

Pizzas are made in different sizes and different shapes and cut into slices, squares and rectangles. The Portion PadL’s patented and patent-pending design can be custom-made to your pizza shape, pizza size and portioning applications. Ideal for selling pizza by-theslice applications, the Portion PadL reduces food costs and increases profits. Simple to use regardless of your employees’ experience, the Portion PadL improves kitchen efficiencies. 330-608-5928, PORTIONPADL.COM

Hot Rocks

The Hot Rocks Pizza Oven’s new cutting-edge technology combines the “old-fashioned way of baking” with speed and consistency. This revolutionary granite stone oven can bake any style of pizza, including pan pizza for which baking the center is a challenge. The additional heat from the stone provides optimal baking without the sogginess. Check out this technology at the Pizza Expo in Vegas booth 1015! 855-278-3385, HOTROCKSOVENS.COM

Bacio

Bacio’s exceptional Italian pizza cheese is specially crafted for the most discerning pizzerias and restaurants that are passionate about using only the best ingredients. Uniquely crafted with fresh, grade-A milk and the company’s signature Kiss of Buffalo Milk, Bacio offers an authentic taste with unparalleled performance. Visit Bacio at Booth 1369 at the Pizza Expo or schedule a sampling at their website. BACIOCHEESE.COM