Molino Piantoni La SenzaGlutine Pizza, Pane e Dolci
Gluten-free mix for bread and pizza, containing deglutinated wheat starch, corn starch, skimmed milk powder, sugar, psyllium fibre, chicory fibre (inulin), guar gum, hydroxypropyl methylcellulose, calcium carbonate and potato maltodextrin.
Contains: wheat (starch), corn (starch), other ingredients, psyllium, thickener (HPMC, xanthan, guar), sugar
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 75–85% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 75–85%.
Gluten-free mix for bread and pizza, containing deglutinated wheat starch, corn starch, skimmed milk powder, sugar, psyllium fibre, chicory fibre (inulin), guar gum, hydroxypropyl methylcellulose, calcium carbonate and potato maltodextrin.
Bakes with this flour
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La SenzaGlutine Pizza, Pane e Dolci vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
2.5%12%+9.5%Hydration
——Maturation
——La SenzaGlutine Pizza, Pane e Dolci vs 3 Malts & Sunflower Organic Brown Flour (705)
La SenzaGlutine Pizza, Pane e Dolci | ||
|---|---|---|
Strength | — | Strong |
Protein | 2.5% | 12%+9.5% |
Hydration | — | — |
Maturation | — | — |