The soft wheat gluten from Molino Calogiuri is ideal for the preparation of seitan. You may also find it useful for making high-protein baked goods like bread, pizza, and focaccia. In fact, soft wheat gluten can strengthen flours or flour mixes that are excessively weak or that naturally do not contain gluten, such as those from legumes (chickpeas, lupins, etc.), buckwheat, rice, or sorghum. Therefore, if you want to use it in addition to other flours, I recommend mixing the powders first. Also, remember that every 1% of added dried gluten to the flour increases the W of the flour mix by about 20 and the P/L by about 0.05. The "W" is the strength of the gluten mass, which is strong in bread and panettone, while it is weak in leavened pastries. 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 bag made of recyclable plastic.
The soft wheat gluten from Molino Calogiuri is ideal for the preparation of seitan. You may also find it useful for making high-protein baked goods like bread, pizza, and focaccia. In fact, soft wheat gluten can strengthen flours or flour mixes that are excessively weak or that naturally do not contain gluten, such as those from legumes (chickpeas, lupins, etc.), buckwheat, rice, or sorghum. Therefore, if you want to use it in addition to other flours, I recommend mixing the powders first. Also, remember that every 1% of added dried gluten to the flour increases the W of the flour mix by about 20 and the P/L by about 0.05. The "W" is the strength of the gluten mass, which is strong in bread and panettone, while it is weak in leavened pastries. 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 bag made of recyclable plastic.
Price VAT included
| Energy (kcal) | 350 |
| Carbohydrates (g) | 10 |
| Fat (g) | 3 |
| Protein (g) | 45 |
| Fiber (g) | 5 |
| Sale (g) | 0.1 |
