Descrizione Clinica
Ori di Sicilia
Mixed Gold Big Lies
Description
Prepared powder specifically formulated for celiacs.
Produced for the realization of large yeasts such as Christmas bread or Easter dove.
Ingredients
Corn starch, rice starch, potato starch, sugar, emulsifiers (lactic extremities of mono and diglycerides of fatty acids, esters of 1.2 fatty acid propandyl), dehydrated glucose, soybean flour, yeast agent (disodium diphosphate, sodium acid carbonate; stabilizer: calcium salts of fatty acids), dextrose (from corn); thickeners: gum, hydroxypropylmethylcellulose; psyllium fiber, pea flour and vanillin.
Without gluten
Nutritional characteristics
Mode of use
Preparation
- Knead in planetary with leaf for 4 minutes at first speed and 8 minutes at second speed. Form the dough in the desired weight.
- Allow to rise in a warm environment up to the level of the pirottino.
- Before burying a deep cross cut; for 550 g of pasta: baking ventilated oven 152°C for 59 minutes about +4 seconds steam.
- Pandoro cooking: ventilated oven 152°C for about 75 minutes; pasta weight: 550 g.
Warnings
It can contain traces of nuts (almonds), eggs, sesame seeds, lupin.
Conservation
Store at room temperature.
Validity of whole packaging: 12 months.
Valid post opening: 12 months.
Format
1 kg envelope.
Cod. 819
Prepared powder specifically formulated for celiacs.
Produced for the realization of large yeasts such as Christmas bread or Easter dove.
Ingredients
Corn starch, rice starch, potato starch, sugar, emulsifiers (lactic extremities of mono and diglycerides of fatty acids, esters of 1.2 fatty acid propandyl), dehydrated glucose, soybean flour, yeast agent (disodium diphosphate, sodium acid carbonate; stabilizer: calcium salts of fatty acids), dextrose (from corn); thickeners: gum, hydroxypropylmethylcellulose; psyllium fiber, pea flour and vanillin.
Without gluten
Nutritional characteristics
| Average values | For 100 g |
| Energy | 1.395 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
| BASIC RESEARCH | |
| Mix Great Lievitatis | 1,000 g |
| Water | 340 g |
| Margarine or butter | 150 ml |
| Whole eggs | 130 g |
| Egg yolk | 90 g |
| Fresh beer yeast | 45 g |
| Honey | 10 g |
| Rooms | 2 g |
Preparation
- Knead in planetary with leaf for 4 minutes at first speed and 8 minutes at second speed. Form the dough in the desired weight.
- Allow to rise in a warm environment up to the level of the pirottino.
- Before burying a deep cross cut; for 550 g of pasta: baking ventilated oven 152°C for 59 minutes about +4 seconds steam.
- Pandoro cooking: ventilated oven 152°C for about 75 minutes; pasta weight: 550 g.
Warnings
It can contain traces of nuts (almonds), eggs, sesame seeds, lupin.
Conservation
Store at room temperature.
Validity of whole packaging: 12 months.
Valid post opening: 12 months.
Format
1 kg envelope.
Cod. 819
