Descrizione Clinica
THE UNIVERSAL FIBREPAN-LP
GLUTEN FREE AND LACTOSE FREE
Description Prepared for bread, pizza, pasta and desserts.
Fiber source.
Gluten-free preparation specifically formulated for gluten intolerant people.
Contains about 6% of vegetable fibres: psyllium seed fibers, chicory fibers and seal rubber that, thanks to their properties to absorb water, improve the functionality of the intestine and facilitate digestion.
The presence of Psyllium, moreover, gives elasticity to the dough facilitating its processing and improving its characteristics.
Ingredients
Corn starch (EU), sugar, Psyllium seed fiber, chicory fiber; thickeners: guar gum, hydroxy-propyl-methylcellulose.
May contain traces of almonds and milk protein.
Nutritional characteristics
Mode of use
Preparation of bread, pizza and focaccia:
- FibrePan-LP 500 g
- Water 400 g
- Extra virgin olive oil 50 g
- Fresh yeast 25 g
- Sale 12 g
1) Dissolve yeast in water.
2) Add all other ingredients.
3) Mix at medium speed for 5 minutes, until you get a homogeneous dough.
4) Oil a rectangular 2 litre mould (for box bread) or a baking tray (for pizza) and stir the dough.
5) Cover with a foil of film and leave for about 35 minutes in a warm place.
6) Bake in preheated oven at 200°C for about 35 minutes.
7) For bread in a box: unshape and bake for another 5 minutes. For pizza: cover with tomato and mozzarella in dice before to bake for another 10 minutes. NB: the dough has a very soft texture. To spread it easily it is important to bathe your hands.
Preparation of heaven cake:
-FibrePan-LP 250 g
- Sugar 200 g- 4 eggs
- Seed oil 60 g
- Vanilla yeast 15 g
- Gluten-free powdered sugar
(1) In the mixer mount the egg whites in snow, slowly adding sugar and yolks to obtain a well-mounted compound.
2) Apart from, mix FibrePan-LP and vanilla yeast.
3) Slowly add the mixture obtained to the snow-mounted compound and gently blend at the minimum speed.
4) Very slowly incorporate the oil to the dough obtained.
5) Pour the dough into a 26 cm diameter oiled tortier.
6) Bake in preheated oven at 180°C for about 30 minutes.
7) To cooled cake sprinkle with powdered sugar.
Conservation
Store in a cool and dry place.
Shelf life: 12 months.
Do not disperse into the environment after use.
Format
Pack of 500 g
Fiber source.
Gluten-free preparation specifically formulated for gluten intolerant people.
Contains about 6% of vegetable fibres: psyllium seed fibers, chicory fibers and seal rubber that, thanks to their properties to absorb water, improve the functionality of the intestine and facilitate digestion.
The presence of Psyllium, moreover, gives elasticity to the dough facilitating its processing and improving its characteristics.
Ingredients
Corn starch (EU), sugar, Psyllium seed fiber, chicory fiber; thickeners: guar gum, hydroxy-propyl-methylcellulose.
May contain traces of almonds and milk protein.
Nutritional characteristics
| Average values | for 100 g | for 75 g of bread as suggested recipe |
| Energy | 1.491 kJ 352 kcal | 817 kJ 194 kcal |
| Fats of which saturated fatty acids | 0,6 g 0.2 g | 5.5 g 0,8 g |
| Carbohydrate of which sugar | 83 g 3,4 g | 34 g 1.2 g |
| Fibre | 6,1 g | 3,4 g |
| Protein | 0.5 g | 0.5 g |
| Rooms | 0.03 g | 0,73 g |
Mode of use
Preparation of bread, pizza and focaccia:
- FibrePan-LP 500 g
- Water 400 g
- Extra virgin olive oil 50 g
- Fresh yeast 25 g
- Sale 12 g
1) Dissolve yeast in water.
2) Add all other ingredients.
3) Mix at medium speed for 5 minutes, until you get a homogeneous dough.
4) Oil a rectangular 2 litre mould (for box bread) or a baking tray (for pizza) and stir the dough.
5) Cover with a foil of film and leave for about 35 minutes in a warm place.
6) Bake in preheated oven at 200°C for about 35 minutes.
7) For bread in a box: unshape and bake for another 5 minutes. For pizza: cover with tomato and mozzarella in dice before to bake for another 10 minutes. NB: the dough has a very soft texture. To spread it easily it is important to bathe your hands.
Preparation of heaven cake:
-FibrePan-LP 250 g
- Sugar 200 g
- Seed oil 60 g
- Vanilla yeast 15 g
- Gluten-free powdered sugar
(1) In the mixer mount the egg whites in snow, slowly adding sugar and yolks to obtain a well-mounted compound.
2) Apart from, mix FibrePan-LP and vanilla yeast.
3) Slowly add the mixture obtained to the snow-mounted compound and gently blend at the minimum speed.
4) Very slowly incorporate the oil to the dough obtained.
5) Pour the dough into a 26 cm diameter oiled tortier.
6) Bake in preheated oven at 180°C for about 30 minutes.
7) To cooled cake sprinkle with powdered sugar.
Conservation
Store in a cool and dry place.
Shelf life: 12 months.
Do not disperse into the environment after use.
Format
Pack of 500 g
