Milled from 100% Tritordeum, a hybrid of durum wheat and wild barley bred as a cereal in its own right rather than as a wheat substitute. It carries more lutein, fibre and oleic acid than wheat, and its gluten behaves differently: softer and less elastic, which is what people mean when they call it easier to digest. It is NOT gluten free and is not safe in coeliac disease. At 11% protein with no published W, treat it as a flavour flour rather than a structural one. It makes a distinctive sourdough and a good pizza, and it will not carry a long fermentation on its own, so blend it into a stronger base if you want more than a day.
Milled from 100% Tritordeum, a hybrid of durum wheat and wild barley bred as a cereal in its own right rather than as a wheat substitute. It carries more lutein, fibre and oleic acid than wheat, and its gluten behaves differently: softer and less elastic, which is what people mean when they call it easier to digest. It is NOT gluten free and is not safe in coeliac disease. At 11% protein with no published W, treat it as a flavour flour rather than a structural one. It makes a distinctive sourdough and a good pizza, and it will not carry a long fermentation on its own, so blend it into a stronger base if you want more than a day.
Katalogové okno pro Molino Dallagiovanna Uniqua Verde Tritordeum je 2–4 hodin při 22 °C (72 °F). Pandough odhaduje droždí a časování na základě tohoto okna, tvé hydratace, soli, typu droždí a teplot, kterým je těsto skutečně vystaveno.
Doba kynutí závisí také na teplotě těsta, množství droždí, hydrataci a poměru mezi teplým a studeným kynutím.
specialty, tritordeum, digestible, ancient-grain, low-gluten-alternative, nutritious
Absorpce | 55% |
Uniqua Verde Tritordeum | ||
|---|---|---|
Síla | Střední | — |
Bílkoviny | 11% | 4.9%-6.1% |
Hydratace | — | — |
Zrání | 2-4h 22°C | — |
