CODE - G12955
A reliable & 100% pure gluten-free flour for versatile gluten-free breads & confectioneries. ...Read More
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Versatile gluten-free flour crafted for professionals, ideal for breads, pastries, pizzas, and more. Consistent results with premium taste and texture.
USAGE : Perfect for gluten free breads, cookies, gluten free cakes, muffins & more with reliable results
DOSAGE : 100 %
Available Pack Sizes :
1 KG BAG
Description
SwissBake® Gluten-Free Multi-Purpose Flour is a pantry essential for gluten-free baking, offering reliability, creativity & versatility to professional bakers, chefs & pâtissiers. This gluten-free flour can prepare gluten-free breads, loaves, pizza doughs, gourmet breads, muffins, cookies and pastries. Our premium gluten-free blend, enriched with millet flour is formulated for convenience and consistent results and delivers impeccable taste, uniform texture, stable volume & eating qualities.
Ideal for all kinds of professional bakers and kitchens, our pure Gluten-Free Multi-Purpose Flour is a core ingredient for achieving gluten-free baking excellence delivering results resembling traditional wheat flour. It caters to the growing demand for delicious, premium-quality gluten-free delights in bakeries, specific dietary requirements, and specialized menus.
A versatile flour for gluten-free baking
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Versatile: Ideal for gluten-free breads, pizza doughs, muffins, cookies & pastries.
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Reliable Quality: Ensures uniform texture, stable volume, and great taste
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Wheat-Like Resemblance: Mimics the taste and texture of traditional wheat flour
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Streamlined Operations: Simplifies the baking process, reduces chances of errors
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Expand Menu Offerings: Diversify offerings that cater to specific diet requirements
Key Ingredients
Corn Starch, Rice Flour, Tapioca Starch, Potato Starch, Millet Flour, Thickener (Guar bean (E412), Xanthan gum (E415), Dextrose, Salt.
Recipe
Recipe for Gluten-Free
| INGREDIENTS | QTY (gm) | QTY (%) |
| Gluten-Free Multi-Purpose Flour | 1000 gm | 100% |
| Water | 900 gm | 90% |
| SUNFLOWER OIL | 80 gm | 8% |
| Fresh Yest / Dry Yeast | 42 gm / 20 gm | 4.2% / 2% |
| SALT | 16 gm | 1.6% |
Cost Calculator
Method
Place all ingredients in a mixing bowl with a hook attachment. Mix on slow speed for 30 seconds. Mix on medium speed for 5 minutes. Ensure the dough temperature is between 35°C to 38°C. Bulk fermentation for 45 minutes. Scale the dough to 550g. Final proofing for 30 minutes at 30°C under 75% relative humidity. Bake with lots of steam at 230°C under a falling temp of 200 °C for 45-50 minutes
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