Mix for preparing gluten-free bread and pizza. After rising, the dough almost doubles and has a grainy structure due to proper proofing. It will be very crispy, while still having soft edges and a good cellular structure.
STORAGE METHOD: 12 MONTHS AT ROOM TEMPERATURE
Paper bag 10000 g nt. wt.
This website uses technical cookies, which are necessary for its operation. Moreover, with users’ prior consent, it also uses statistical cookies to measure their interaction within the website. For more information on their use, please read the cookie policy.
