Descrizione Clinica
Gluten free - gluten free foods Ori di sicilia mix oro pan ris
Ori di Sicilia
Mixed Gold Pan Rice
Description
Prepared for gluten-free bread and pizza, milk-free and corn-free. Fiber source.
Ingredients
Rice flour, rice starch; vegetable fiber: psyllium; sugar; thickener: hydroxypropylmethylcellulose; aromas.
May contain traces of soy, nuts dried fruit (almonds and pistachios), milk (sing) lactose), eggs and seeds of i'm sorry.
Without gluten.
Nutritional characteristics
Mode of use
Need:
- Mixed Gold Pan Rice 1,000 g
- Water 800/850 ml
- Extra virgin olive oil 30 ml
- Fresh beer yeast 20 g
- Salt 25 g.
Preparation:
Melt the yeast into the water and pour a little at a time into the flour. Obtained a homogeneous dough, add salt and finally oil and make it absorb well. To rest for about 5 minutes, create the desired shape and weight. Cover the dough already formed and leave until the doubling of its volume. Brush with a little extra virgin olive oil and cook in the preheated ventilated oven at 200°C for about 22 minutes (coating that can vary according to the oven).
Pasta weight 120 g.
Conservation
Store at room temperature.
Validity of packaging: 12 months.
Valid after the first opening: 12 months.
Format
Busta da 1.000 g.
Cod. 885
Prepared for gluten-free bread and pizza, milk-free and corn-free. Fiber source.
Ingredients
Rice flour, rice starch; vegetable fiber: psyllium; sugar; thickener: hydroxypropylmethylcellulose; aromas.
May contain traces of soy, nuts dried fruit (almonds and pistachios), milk (sing) lactose), eggs and seeds of i'm sorry.
Without gluten.
Nutritional characteristics
| Average values | for 100 g |
| Energy | 1.497 kJ 352 kcal |
| Fats of saturated fatty acids | 0.19 g |
| Carbohydrate of sugar | 83.2 g 3,65 g |
| Fibre | 8 g |
| Protein | 4,45 g |
| Rooms | 0.2 g |
Mode of use
Need:
- Mixed Gold Pan Rice 1,000 g
- Water 800/850 ml
- Extra virgin olive oil 30 ml
- Fresh beer yeast 20 g
- Salt 25 g.
Preparation:
Melt the yeast into the water and pour a little at a time into the flour. Obtained a homogeneous dough, add salt and finally oil and make it absorb well. To rest for about 5 minutes, create the desired shape and weight. Cover the dough already formed and leave until the doubling of its volume. Brush with a little extra virgin olive oil and cook in the preheated ventilated oven at 200°C for about 22 minutes (coating that can vary according to the oven).
Pasta weight 120 g.
Conservation
Store at room temperature.
Validity of packaging: 12 months.
Valid after the first opening: 12 months.
Format
Busta da 1.000 g.
Cod. 885
