Molino Grassi Preparato Senza Glutine per Pane e Pizza
Gluten-free mix for bread, pizza and focaccia. Contains corn, potato and tapioca starches, rice flour, millet flour, wholemeal brown millet flour, whole flaxseed flour and fermented corn flour. It also contains HPMC, potato and psyllium fibres, inulin, sucrose, salt, natural flavouring, yeast and an enzyme processing aid. Follow the maker’s recipe, which calls for separately added fresh yeast.
Contains: corn (starch), other grain (starch), rice, other grain, other grain (wholemeal), corn, seeds, salt, sugar, enzymes, other ingredients, thickener (HPMC, xanthan, guar), psyllium
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 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, pizza and focaccia. Contains corn, potato and tapioca starches, rice flour, millet flour, wholemeal brown millet flour, whole flaxseed flour and fermented corn flour. It also contains HPMC, potato and psyllium fibres, inulin, sucrose, salt, natural flavouring, yeast and an enzyme processing aid. Follow the maker’s recipe, which calls for separately added fresh yeast.
Bakes with this flour
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Preparato Senza Glutine per Pane e Pizza vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
2.5%12%+9.5%Hydration
——Maturation
——Preparato Senza Glutine per Pane e Pizza vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato Senza Glutine per Pane e Pizza | ||
|---|---|---|
Strength | — | Strong |
Protein | 2.5% | 12%+9.5% |
Hydration | — | — |
Maturation | — | — |