This proprietary blend has soy and rice. The mix percentage is unknown. I have tried a few of these and while they are pricey, I find them worth it. When I did my own blend I was using spelt as I found the soy in my percentage rather noticeable. I was at about 7-8% soy to conventional.
I have tried:
Soy, rice, spelt and farro
from the website:
Blend specifically designed for the creation of the typical Roman Pinsa.
The finished product will have a distinctive and decisive taste, with notes of traditional flavor, due to the presence of soy and rice flour. At the same time it will be a unique product, thanks to the precious addition of Tritordeum, a revolutionary cereal with a thousand properties, a natural cross between durum wheat and wild barley.
The added ingredient to enhance the quality of the finished product is freezing