Molini Pizzuti Zero Glutine
Italy
Gluten-free baking mix made with gluten-free wheat starch and rice flour. It also contains dextrose, chicory fibre, psyllium fibre, guar gum, E464 and yeast extract. It contains 3% protein.
Contains: wheat (starch), rice, sugar, other ingredients
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 baking mix made with gluten-free wheat starch and rice flour. It also contains dextrose, chicory fibre, psyllium fibre, guar gum, E464 and yeast extract. It contains 3% protein.
Bakes with this flour
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Zero Glutine vs Auris Pura
Zero Glutine | ||
|---|---|---|
Strength | — | — |
Protein | 3% | 4.9%+1.9% |
Hydration | — | — |
Maturation | — | — |