Descrizione Clinica
Gluten-free - gluten-free foods Sicilian Ori mix brioche gold
Ori di Sicilia
Mixed Gold Brioches
Description
Prepared powder specifically formulated for celiacs.
Produced for the realization of yeasts like brioche and pan bauletto dolce.
Ingredients
Corn starch, rice starch, dextrose (from corn); thickeners: xanthan gum, hydroxypropylmethylcellulose; sugar, psyllium vegetable fiber, quinoa flour, chickpea flour, potato starch, soy protein and pea, glucose; emulsifiers: lactic esters of mono and triglycerides of fatty acids; leavening agent (disodium diphosphate, sodium acid carbonate; stabilizer: fatty acid calcium salts), lactose-free milk, aromas.
Without gluten
Nutritional characteristics
Mode of use
Preparation
- Knead it all together.
- Let the dough rest until the doubling of its volume.
- Create the shape of the desired weight, crush it slightly and brush it with the egg.
- Bake in a ventilated preheated oven at 175°C for about 25 minutes.
Warnings
It can contain traces of soybeans, 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. 580
Prepared powder specifically formulated for celiacs.
Produced for the realization of yeasts like brioche and pan bauletto dolce.
Ingredients
Corn starch, rice starch, dextrose (from corn); thickeners: xanthan gum, hydroxypropylmethylcellulose; sugar, psyllium vegetable fiber, quinoa flour, chickpea flour, potato starch, soy protein and pea, glucose; emulsifiers: lactic esters of mono and triglycerides of fatty acids; leavening agent (disodium diphosphate, sodium acid carbonate; stabilizer: fatty acid calcium salts), lactose-free milk, aromas.
Without gluten
Nutritional characteristics
| Average values | For 100 g |
| Energy | 1.295 kJ / 308 kcal |
| Fats of which saturated fatty acids | 9.6 g 5.9 g |
| Carbohydrate of which sugar | 53 g 14 g |
| Fibre | 5.3 g |
| Protein | 6.8 g |
| Rooms | 0.3 g |
Mode of use
| RESEARCH | |
| Mixed Gold Brioches | 1,000 g |
| Water | 380/400 g |
| Margarine or butter | 160 g |
| Eggs | 160 g |
| Fresh beer yeast | 50 g |
| Rooms | 10 g |
Preparation
- Knead it all together.
- Let the dough rest until the doubling of its volume.
- Create the shape of the desired weight, crush it slightly and brush it with the egg.
- Bake in a ventilated preheated oven at 175°C for about 25 minutes.
Warnings
It can contain traces of soybeans, 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. 580
