Molino Spadoni Preparato a Basso Indice Glicemico
Bread and pizza blend with 71.7% type 1 wheat flour, 17% resistant starch, wheat gluten, inulin, enzymes and ascorbic acid. It contains 17% protein.
Contains: wheat 1 71.7%, other grain (starch) 17%, wheat gluten, other ingredients, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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%.
Bread and pizza blend with 71.7% type 1 wheat flour, 17% resistant starch, wheat gluten, inulin, enzymes and ascorbic acid. It contains 17% protein.
Bakes with this flour
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Preparato a Basso Indice Glicemico vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
17%12%-5.0%Hydration
——Maturation
——Preparato a Basso Indice Glicemico vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato a Basso Indice Glicemico | ||
|---|---|---|
Strength | — | Strong |
Protein | 17% | 12%-5.0% |
Hydration | — | — |
Maturation | — | — |