Molino Paolo Mariani Gluten free
Gluten-free mix for bread and pizza, with rice flour and rice, corn and potato starches; psyllium, dextrose, hydroxypropyl methylcellulose, chicory inulin and sunflower lecithin.
Contains: rice, rice (starch), corn (starch), other grain (starch), psyllium, thickener (HPMC, xanthan, guar), other ingredients, sugar
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 3.5 h at 22°C, inside a 1–7.5 h window. In the fridge at 4°C, it holds up to 24 h.
- Hydration range. From its specs, Pandough estimates 75–85% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 75–85%.
Gluten-free mix for bread and pizza, with rice flour and rice, corn and potato starches; psyllium, dextrose, hydroxypropyl methylcellulose, chicory inulin and sunflower lecithin.
Bakes with this flour
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Gluten free vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
4.6%12%+7.4%Hydration
——Maturation
——Gluten free vs 3 Malts & Sunflower Organic Brown Flour (705)
Gluten free | ||
|---|---|---|
Strength | — | Strong |
Protein | 4.6% | 12%+7.4% |
Hydration | — | — |
Maturation | — | — |