Industria Molitoria Perteghella Corona Senza Glutine Multiuso
Gluten-free blend for bread and pizza with corn starch, rice, sorghum, glutinous rice and lentil flours, chicory inulin, guar gum, hydroxypropyl methylcellulose, psyllium fibre, pea protein isolate and food enzymes.
Contains: corn (starch), rice, other grain, other ingredients, thickener (HPMC, xanthan, guar), psyllium, enzymes
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 and pizza with corn starch, rice, sorghum, glutinous rice and lentil flours, chicory inulin, guar gum, hydroxypropyl methylcellulose, psyllium fibre, pea protein isolate and food enzymes.
Bakes with this flour
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Corona Senza Glutine Multiuso vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
2.2%12%+9.8%Hydration
——Maturation
——Corona Senza Glutine Multiuso vs 3 Malts & Sunflower Organic Brown Flour (705)
Corona Senza Glutine Multiuso | ||
|---|---|---|
Strength | — | Strong |
Protein | 2.2% | 12%+9.8% |
Hydration | — | — |
Maturation | — | — |