The Water Roux method for salted doughs

Inserted by Rosa Rizzo the

Water Roux or Tang Zhong method 

The Zhong Tang, also called "Water Roux", consists in creating a "starter" for mixtures with flour and water, brought to a temperature of about 65/70 °. 

The Water Roux is therefore a pre-dough that allows you to get a soft and workable dough especially for our gluten-free doughs to make salted products.

Download the full article on how to use and create a Water Roux with our gluten-free alternative flour.

Fill the form and download the article in PDF


1 Comment

  • Per fare un ottimo pane e focaccia bisogna mettere Water Roux mi pote spiegare il procedimento di questo prodotto ..?Grazie

    Marisa Martini on date

What do you think?