Molino Spadoni Mix Universale Senza Glutine
Gluten-free blend for bread, pizza and focaccia with 40% rice flour, potato and tapioca starches, sugar, vegetable fibres including psyllium, hydroxypropylmethylcellulose and flax fibre. It contains 3% protein.
Contains: rice 40%, other grain (starch), sugar, psyllium, other ingredients, thickener (HPMC, xanthan, guar)
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 blend for bread, pizza and focaccia with 40% rice flour, potato and tapioca starches, sugar, vegetable fibres including psyllium, hydroxypropylmethylcellulose and flax fibre. It contains 3% protein.
Bakes with this flour
Loading...
Mix Universale Senza Glutine vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
3%12%+9.0%Hydration
——Maturation
——Mix Universale Senza Glutine vs 3 Malts & Sunflower Organic Brown Flour (705)
Mix Universale Senza Glutine | ||
|---|---|---|
Strength | — | Strong |
Protein | 3% | 12%+9.0% |
Hydration | — | — |
Maturation | — | — |