Molino Spadoni Mix per Pane e Pizza Senza Glutine
Gluten-free bread and pizza blend with rice flour, potato and tapioca starches, sugar, vegetable fibres including psyllium, salt and hydroxypropylmethylcellulose. It contains 3.9% protein.
Contains: rice, other grain (starch), sugar, psyllium, other ingredients, salt, thickener (HPMC, xanthan, guar)
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 and pizza blend with rice flour, potato and tapioca starches, sugar, vegetable fibres including psyllium, salt and hydroxypropylmethylcellulose. It contains 3.9% protein.
Bakes with this flour
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Mix per Pane e Pizza Senza Glutine vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
3.9%12%+8.1%Hydration
——Maturation
——Mix per Pane e Pizza Senza Glutine vs 3 Malts & Sunflower Organic Brown Flour (705)
Mix per Pane e Pizza Senza Glutine | ||
|---|---|---|
Strength | — | Strong |
Protein | 3.9% | 12%+8.1% |
Hydration | — | — |
Maturation | — | — |