Molino Pasini Granozero Pane e Pizza
Gluten-free bread and pizza mix based on corn starch, with polydextrose E1200, guar gum E412, hydroxypropyl methylcellulose E464, fructose and psyllium fibre. Yeast is added separately when preparing dough. It contains 0.4% protein.
Contains: corn (starch), thickener (HPMC, xanthan, guar), sugar, psyllium
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%.
Gluten-free bread and pizza mix based on corn starch, with polydextrose E1200, guar gum E412, hydroxypropyl methylcellulose E464, fructose and psyllium fibre. Yeast is added separately when preparing dough. It contains 0.4% protein.
Bakes with this flour
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Granozero Pane e Pizza vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
0.4%12%+11.6%Hydration
——Maturation
——Granozero Pane e Pizza vs 3 Malts & Sunflower Organic Brown Flour (705)
Granozero Pane e Pizza | ||
|---|---|---|
Strength | — | Strong |
Protein | 0.4% | 12%+11.6% |
Hydration | — | — |
Maturation | — | — |