Descrizione Clinica
Gluten-free - gluten-free foods Sicilian Ori mix gold sf dolc
Ori di Sicilia
Mixed Gold Browse Sweet
Description
Prepared powder specifically formulated for celiacs.
Suitable for all types of quality sweet outlines.
Ingredients
Corn starch, rice flour, swallowed wheat starch, potato starch, tapioca flour, teff flour, quinoa flour, sugar; vegetable fibers: psyllium, caruba, bamboo; pea flour, buckwheat flour; thickeners: gum, hydroxypropylmethylcellulose; salt, enzymes.
Without gluten
Nutritional characteristics
Mode of use
Preparation
- Knead it all together. Use as a rice starch.
- Sprinkle the dough up to a thickness of about 7 mm, iron the margarine until a thickness of 12 mm. Embed the margarine panetto in the middle of the dough leading it to a thickness of about 7 mm for all lamination with 3 folds. Triangle Size: 30x10. Brush the triangle with a little water before rolling it.
- Let it rise in a warm environment and place a bowl of water to create moisture, up to its doubling.
- Put in ventilated oven 175°C with 5 seconds steam or in plate oven 200°C for 28/30 minutes (well golden); open the last 5 minutes.
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. 807
Prepared powder specifically formulated for celiacs.
Suitable for all types of quality sweet outlines.
Ingredients
Corn starch, rice flour, swallowed wheat starch, potato starch, tapioca flour, teff flour, quinoa flour, sugar; vegetable fibers: psyllium, caruba, bamboo; pea flour, buckwheat flour; thickeners: gum, hydroxypropylmethylcellulose; salt, enzymes.
Without gluten
Nutritional characteristics
| Average values | For 100 g |
| Energy | 1.601 kJ / 381 kcal |
| Fats of which saturated fatty acids | 14 g 0,4 g |
| Carbohydrate of which sugar | 60 g 29 g |
| Fibre | 5.3 g |
| Protein | 6.8 g |
| Rooms | 2,1 g |
Mode of use
| RESEARCH | |
| Mixed Gold Browse Sweet | 1,000 g |
| Water | 415 ml |
| Sunflower seed oil | 55 ml |
| Fresh beer yeast | 70 g |
| Aroma butter | q.b. |
| Vegetable margarine | 540 g (full dough) |
Preparation
- Knead it all together. Use as a rice starch.
- Sprinkle the dough up to a thickness of about 7 mm, iron the margarine until a thickness of 12 mm. Embed the margarine panetto in the middle of the dough leading it to a thickness of about 7 mm for all lamination with 3 folds. Triangle Size: 30x10. Brush the triangle with a little water before rolling it.
- Let it rise in a warm environment and place a bowl of water to create moisture, up to its doubling.
- Put in ventilated oven 175°C with 5 seconds steam or in plate oven 200°C for 28/30 minutes (well golden); open the last 5 minutes.
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. 807
