Descrizione Clinica
JOLLY
BREAD AND PIZZA
DescriptionPrepared for bread and pizza specifically formulated for gluten intolerant people.
Product intended for professional users.
Ingredients
Corn starch, vegetable fibres (psyllium, inulin), fructose; thickeners; gas, E464; corn malt, enzymes.
Without gluten and naturally devoid of lactose.
Nutritional characteristics
| Average values | for 100 g |
| Energy | 1.517,7 kJ/362.5 kcal |
| Fats of which saturated fatty acids | 0 0.003 g |
| Carbohydrate of which sugar | 87.1 g 4,0 g |
| Fibre | 5.8 g |
| Protein | 0,4 g |
| Rooms | 0.06 g |
Mode of use
Ingredients:
Jolly 1,000 g, water 900 g, olive oil 40 g, brewer's yeast 40 g, salt 20 g.
Pour water at room temperature, brewer's yeast, Jolly and salt. Knead with leaf tool for 5 minutes at low speed, add olive oil as soon as the dough has incorporated water. Let the dough rest for 10 minutes, sprinkle the table with rice flour and form pans of about 230 g. Put the pans on the baking tray, cover them with film and leave at room temperature for about 60 minutes. To obtain a crisp and golden crust, brush the surface with water and oil (the latter in small quantities). Practice transverse cuts on the surface and cook in static oven, preheated at 230°C for 25 minutes.
Conservation
Store in a cool and dry place, at a temperature below 25°C.
Validity of whole packaging: 12 months.
Format
Bag with 1000 g.
