Mulino Calogiuri soft wheat gluten is ideal for making seitan. You may also find it useful for making protein baked goods such as 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 legume flours (chickpeas, lupins, etc.), buckwheat, rice or sorghum flour. If you want to use it together with other flours, I recommend first mixing the powders. Also remember that for every 1% of dried gluten added to the flour, the W of the flour mix increases 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 sweets. The P/L ratio determines the balance between tenacity and extensibility.
Mulino Calogiuri soft wheat gluten is ideal for making seitan. You may also find it useful for making protein baked goods such as 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 legume flours (chickpeas, lupins, etc.), buckwheat, rice or sorghum flour. If you want to use it together with other flours, I recommend first mixing the powders. Also remember that for every 1% of dried gluten added to the flour, the W of the flour mix increases 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 sweets. The P/L ratio determines the balance between tenacity and extensibility.
Price VAT included
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| Energy (kcal) | 350 |
| Carbohydrates (g) | 10 |
| Fat (g) | 3 |
| Protein (g) | 45 |
| Fiber (g) | 5 |
