Descrizione Clinica
Gluten-free - gluten-free foods Farmo the original fiberpan500g
THE ORIGINAL FIBREPAN
GLUTEN-FREE
Description Prepared for bread, pizza, focaccia.
Fiber source.
Gluten-free preparation specifically formulated for gluten intolerant people.
Contains about 7% of vegetable fibers: 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
Wheat starch*, corn starch, milk skimmed powder, sugar, Psyllium seed fiber, chicory fiber; thickeners: guar gum, hydroxy-propyl-methylcellulose; anti-agglomerating agent: calcium carbonate.
May contain traces of almonds.
*The swallowed wheat starch is obtained with a particular process of transformation that makes it suitable for celiac consumers and gluten intolerant.
Nutritional characteristics
*Reference Nutrition Values
Mode of use
Preparation of bread, pizza and focaccia:
- FibrePan 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.
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 7% of vegetable fibers: 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
Wheat starch*, corn starch, milk skimmed powder, sugar, Psyllium seed fiber, chicory fiber; thickeners: guar gum, hydroxy-propyl-methylcellulose; anti-agglomerating agent: calcium carbonate.
May contain traces of almonds.
*The swallowed wheat starch is obtained with a particular process of transformation that makes it suitable for celiac consumers and gluten intolerant.
Nutritional characteristics
| Average values | for 100 g | for 75 g of bread as suggested recipe |
| Energy | 1.474 kJ 348 kcal | 751 kJ 178 kcal |
| Fats of which saturated fatty acids | 0.5 g 0,4 g | 2,8 g 1,1 g |
| Carbohydrate of which sugar | 60 g 6.4 g | 35 g 1.5 g |
| Fibre | 7.1 g | 3.2 g |
| Protein | 2,3 g | 1.6 g |
| Rooms | 0.15 g | 1.2 g |
| Football | 320 mg NRV 40% | 240 mg NRV 30% |
Mode of use
Preparation of bread, pizza and focaccia:
- FibrePan 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.
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
