Teichners Teichners’ Beste Universal Mix Glutenfrei
Italy
A gluten-free blend of corn starch, rice flour, rice starch and buckwheat flour for pizza, focaccia and bread, with psyllium, apple fibre, sorbitol, hydroxypropyl methylcellulose and amylase enzymes.
Contains: corn (starch), rice, rice (starch), buckwheat, psyllium, other ingredients, thickener (HPMC, xanthan, guar), 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%.
A gluten-free blend of corn starch, rice flour, rice starch and buckwheat flour for pizza, focaccia and bread, with psyllium, apple fibre, sorbitol, hydroxypropyl methylcellulose and amylase enzymes.
Bakes with this flour
Loading...
Teichners’ Beste Universal Mix Glutenfrei vs Auris Pura
Strength
——Protein
2.8%4.9%+2.1%Hydration
——Maturation
——Teichners’ Beste Universal Mix Glutenfrei vs Auris Pura
Teichners’ Beste Universal Mix Glutenfrei | ||
|---|---|---|
Strength | — | — |
Protein | 2.8% | 4.9%+2.1% |
Hydration | — | — |
Maturation | — | — |