Prepared for desserts.
Multipurpose, easy to use.
Gluten-free preparation specifically formulated for gluten intolerant people.

Ingredients
Corn starch, sugar, glucose syrup powder (mais), milk skimmed powder; emulsifiers: E472b, E477; thickeners: E1414, guar gum; leavening agents: sodium carbonates, sodium diphosphates; psyllium seed fiber, aroma.
May contain traces of almonds.

Nutritional characteristics

Average values	for 100 g	for 50 g paradise cake as suggested recipe
Energy	1.599 kJ 377 kcal	987 kJ 236 kcal
Fats of which saturated fatty acids	1.2 g 0,7 g	13 g 7
Carbohydrate of which sugar	90 g 46 g	27 g 15 g
Fibre	0.5 g	1.2 g
Protein	1.2 g	2,2 g
Rooms	0.23 g	0.13 g

Mode of use
Preparation of heaven cake:
-FibrePan-Cake 500 g
- 4 eggs
- Butter 250 g
1) Soften butter.
2) Mix all ingredients in a mixer or whip until the dough is mounted (4 minutes).
3) Pour the dough into a previously buttered tortier and cook at 180°C for about 40 minutes.
4) Let cool.
5) Make the paradise cake with jam or hazelnut cream according to your own tastes. NB: you can also pour the dough into muffin molds (50 g) by adding the filling to your liking. Cook the muffins at 180°C for about 10-15 minutes.
Preparation of the Pan di spagna:
- FibrePan-Cake 500 g
- 8 eggs
1) Mix all ingredients in a mixer until you get a soft and homogeneous mixture.
2) Pour the dough into the previously buttered mold.
3) Bake in preheated oven at 180°C for about 40 minutes.
4) Let cool.
5) Make it according to your own tastes.
Chocolate cake preparation:
- FibrePan-Cake 500 g
- 4 eggs
- Butter 250 g
- Dark chocolate 200 g
1) Melt the butter with the dark chocolate in the bathroom.
2) Add to the chocolate ganache the eggs and the FibrePan-Cake.
3) Mix and cook according to the instructions of the heaven cake (points 2 to 4).

Conservation
Store in a cool and dry place.
Shelf life: 12 months.
Do not disperse into the environment after use.

Format
Pack of 500 g