Molino Dallagiovanna Preparato Speciale per Pane e Pizza Senza Glutine
Italy
A gluten-free blend for bread and pizza made from corn, potato and tapioca starches, skimmed milk powder and rice flour, with powdered cellulose, dextrose, vegetable fibre, salt and hydroxypropyl methylcellulose. Contains milk.
Contains: corn (starch), other grain (starch), rice, other ingredients, thickener (HPMC, xanthan, guar), sugar, salt
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
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 blend for bread and pizza made from corn, potato and tapioca starches, skimmed milk powder and rice flour, with powdered cellulose, dextrose, vegetable fibre, salt and hydroxypropyl methylcellulose. Contains milk.
Bakes with this flour
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Preparato Speciale per Pane e Pizza Senza Glutine vs Auris Pura
Strength
——Protein
3%4.9%+1.9%Hydration
——Maturation
——Preparato Speciale per Pane e Pizza Senza Glutine vs Auris Pura
Preparato Speciale per Pane e Pizza Senza Glutine | ||
|---|---|---|
Strength | — | — |
Protein | 3% | 4.9%+1.9% |
Hydration | — | — |
Maturation | — | — |