Descrizione Clinica
Gluten-free - gluten-free foods Sicilian Ori mix gold pizza
Ori di Sicilia
Mixed Gold Pizza
Description
Prepared powder specifically formulated for celiacs.
Excellent product for pizza, focaccia and diner, it allows to obtain a product of high levels in a short time, without sacrificing the quality of the finished product. The mixture gives great plasticity to the dough, an excellent leaven seal and an appreciable increase in the volume in cooking.
Ingredients
Rice starch, corn starch, whole rice flour, potato starch, dried maize paste, dextrose (from corn), vegetable fibres (psyllium, inulin), quinoa flour, millet flour, teff flour; thickeners: guar gum, hydroxypropylmethylcellulose; pea protein.
Without gluten
Nutritional characteristics
Mode of use
Preparation
- Mix in planetary with leaf for about 5 minutes 500 g of product, 450 ml of water, 6 g of brewer's yeast.
- Obtained a homogeneous mixture, let rest for 24 hours at 4°C. Add to the biga 500 g of product, 450 ml of water, 80 ml of extra virgin olive oil, 25 g of salt and knead all together.
- To the ready dough (temperature dough 20°C), create the desired shape and weight and leave leave for about 40/50 minutes.
- Ventilated oven 240°C with steam or oven at 320°C per minute about 7; pizza weight: 260 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. 550
Prepared powder specifically formulated for celiacs.
Excellent product for pizza, focaccia and diner, it allows to obtain a product of high levels in a short time, without sacrificing the quality of the finished product. The mixture gives great plasticity to the dough, an excellent leaven seal and an appreciable increase in the volume in cooking.
Ingredients
Rice starch, corn starch, whole rice flour, potato starch, dried maize paste, dextrose (from corn), vegetable fibres (psyllium, inulin), quinoa flour, millet flour, teff flour; thickeners: guar gum, hydroxypropylmethylcellulose; pea protein.
Without gluten
Nutritional characteristics
| Average values | For 100 g |
| Energy | 1.333 kJ / 290 kcal |
| Fats of which saturated fatty acids | 6.9 g 0,8 g |
| Carbohydrate of which sugar | 55 g 3,4 g |
| Fibre | 4.3 g |
| Protein | 1,4 g |
| Rooms | 1,7 g |
Mode of use
| RESEARCH | |
| Mixed Gold Pizza | 1,000 g |
| Water | 900 ml |
| Extra virgin olive oil | 80 ml |
| Fresh beer yeast | 6 g |
| Rooms | 25 g |
Preparation
- Mix in planetary with leaf for about 5 minutes 500 g of product, 450 ml of water, 6 g of brewer's yeast.
- Obtained a homogeneous mixture, let rest for 24 hours at 4°C. Add to the biga 500 g of product, 450 ml of water, 80 ml of extra virgin olive oil, 25 g of salt and knead all together.
- To the ready dough (temperature dough 20°C), create the desired shape and weight and leave leave for about 40/50 minutes.
- Ventilated oven 240°C with steam or oven at 320°C per minute about 7; pizza weight: 260 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. 550
