Molino Spadoni Mix per Pane Nero Senza Glutine
Gluten-free bread blend with 28.5% rice flour, potato and tapioca starches, 5.3% buckwheat flour, quinoa flour and sunflower, flax and millet seeds. Also contains sugar, vegetable fibres including psyllium, cocoa, hydroxypropylmethylcellulose and salt. It contains 6.2% protein.
Contains: rice 28.5%, other grain (starch), buckwheat 5.3%, other grain, seeds 12.3%, sugar, psyllium, thickener (HPMC, xanthan, guar), salt, other ingredients
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%.
Gluten-free bread blend with 28.5% rice flour, potato and tapioca starches, 5.3% buckwheat flour, quinoa flour and sunflower, flax and millet seeds. Also contains sugar, vegetable fibres including psyllium, cocoa, hydroxypropylmethylcellulose and salt. It contains 6.2% protein.
Bakes with this flour
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Mix per Pane Nero Senza Glutine vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
6.2%12%+5.8%Hydration
——Maturation
——Mix per Pane Nero Senza Glutine vs 3 Malts & Sunflower Organic Brown Flour (705)
Mix per Pane Nero Senza Glutine | ||
|---|---|---|
Strength | — | Strong |
Protein | 6.2% | 12%+5.8% |
Hydration | — | — |
Maturation | — | — |