Molino Dallagiovanna Preparato per Pane e Pizza Senza Glutine e Lattosio
Italy
A gluten-free, lactose-free blend for bread and pizza made from corn, potato and tapioca starches and rice flour, with vegetable fibre and proteins, powdered cellulose, dextrose, hydroxypropyl methylcellulose and yeast extract.
Contains: corn (starch), other grain (starch), rice, other ingredients, thickener (HPMC, xanthan, guar), 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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
A gluten-free, lactose-free blend for bread and pizza made from corn, potato and tapioca starches and rice flour, with vegetable fibre and proteins, powdered cellulose, dextrose, hydroxypropyl methylcellulose and yeast extract.
Bakes with this flour
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Preparato per Pane e Pizza Senza Glutine e Lattosio vs Auris Pura
Strength
——Protein
1%4.9%+3.9%Hydration
——Maturation
——Preparato per Pane e Pizza Senza Glutine e Lattosio vs Auris Pura
Preparato per Pane e Pizza Senza Glutine e Lattosio | ||
|---|---|---|
Strength | — | — |
Protein | 1% | 4.9%+3.9% |
Hydration | — | — |
Maturation | — | — |