Soft wheat gluten from Molino Calogiuri is ideal for preparing seitan. It is also useful for making protein-rich baked goods such as bread, pizza, and focaccia. Soft wheat gluten can strengthen flours or flour blends that are too weak or naturally gluten-free, such as those made from legumes, buckwheat, rice, or sorghum. If you want to add it to other flours, it is recommended to mix the powders first. Remember that every 1% of dried gluten added to the flour increases the W value of the flour mix by about 20 and the P/L ratio by about 0.05. The "W" represents the strength of the gluten mass, which is strong in bread and panettone, and weak in leavened sweets. The P/L ratio determines the balance between tenacity and extensibility. Generally, a ratio of 0.5-0.6 represents a balanced flour. Available in a 500g recyclable plastic bag.
Price VAT included
Soft wheat gluten from Molino Calogiuri is ideal for preparing seitan. It is also useful for making protein-rich baked goods such as bread, pizza, and focaccia. Soft wheat gluten can strengthen flours or flour blends that are too weak or naturally gluten-free, such as those made from legumes, buckwheat, rice, or sorghum. If you want to add it to other flours, it is recommended to mix the powders first. Remember that every 1% of dried gluten added to the flour increases the W value of the flour mix by about 20 and the P/L ratio by about 0.05. The "W" represents the strength of the gluten mass, which is strong in bread and panettone, and weak in leavened sweets. The P/L ratio determines the balance between tenacity and extensibility. Generally, a ratio of 0.5-0.6 represents a balanced flour. Available in a 500g recyclable plastic bag.
| Energy (kcal) | 350 |
| Carbohydrates (g) | 10 |
| Fat (g) | 3 |
| Protein (g) | 45 |
| Fiber (g) | 5 |
| Sale (g) | 0.1 |
