Descrizione Clinica
Gluten-free - gluten-free foods Blend special yeast free
Ori di Sicilia
Mixture Special Lievito Free
Description
Semi-finished bread powder, specifically formulated for celiacs.
Product suitable for making bread with a tantalizing taste, without any addition of yeast.
Ingredients
Glutened wheat starch, rice starch, rice flour, quinoa flour, lentil flour, dextrose (from corn); vegetable fibres: inulin, psyllium; millet flour, fonium flour; thickeners: gum, hydroxypropylmethylcellulose.
Without gluten
Nutritional characteristics
Mode of use
Preparation
- Place in planetary with leaf for about 5 minutes: 1000 g of product, 1,000 ml of water, 40 ml of extra virgin olive oil, 25 g of salt and knead all together. .
- To ready dough, form with pouche bag and smooth bocchetta desired weight (type bigné).
- Put in a ventilated oven 190°C with steam or oven at 210°C with steam for about 25/30 minutes; the last 5 minutes open the run; bread weight: 60 g.
Warnings
It may contain traces of soybean, dried nuts (almonds), milk (without lactose), eggs, sesame seeds, lupine.
Conservation
Store at room temperature.
Validity of whole packaging: 12 months.
Valid post opening: 12 months.
Format
1 kg envelope.
Cod. 809
Semi-finished bread powder, specifically formulated for celiacs.
Product suitable for making bread with a tantalizing taste, without any addition of yeast.
Ingredients
Glutened wheat starch, rice starch, rice flour, quinoa flour, lentil flour, dextrose (from corn); vegetable fibres: inulin, psyllium; millet flour, fonium flour; thickeners: gum, hydroxypropylmethylcellulose.
Without gluten
Nutritional characteristics
| Average values | For 100 g |
| Energy | 1.253 kJ / 280 kcal |
| Fats of which saturated fatty acids | 3.6 g 0.5 g |
| Carbohydrate of which sugar | 55 g 3.2 g |
| Fibre | 4,5 g |
| Protein | 1.5 g |
| Rooms | 0,41 g |
Mode of use
| RESEARCH | |
| Mixture Special Lievito Free | 1,000 g |
| Water | 1,000 ml |
| Extra virgin olive oil | 40 ml |
| Rooms | 25 g |
Preparation
- Place in planetary with leaf for about 5 minutes: 1000 g of product, 1,000 ml of water, 40 ml of extra virgin olive oil, 25 g of salt and knead all together. .
- To ready dough, form with pouche bag and smooth bocchetta desired weight (type bigné).
- Put in a ventilated oven 190°C with steam or oven at 210°C with steam for about 25/30 minutes; the last 5 minutes open the run; bread weight: 60 g.
Warnings
It may contain traces of soybean, dried nuts (almonds), milk (without lactose), eggs, sesame seeds, lupine.
Conservation
Store at room temperature.
Validity of whole packaging: 12 months.
Valid post opening: 12 months.
Format
1 kg envelope.
Cod. 809
