Description
THE ORIGINAL FIBREPAN
GLUTEN FREE
Description Prepared for bread, pizza, focaccia.
Source of fiber.
Gluten-free preparation specifically formulated for people intolerant to gluten.
It contains approximately 7% of vegetable fibers: psyllium seed fibers, chicory fibers and guar gum which, thanks to their water-absorbing properties, improve intestinal function and facilitate digestion.
The presence of Psyllium also gives elasticity to the dough, making it easier to work with and improving its characteristics.
Ingredients
Deglutinated wheat starch*, corn starch, skimmed milk powder, sugar, psyllium seed fibres, chicory fibres; thickeners: guar gum, hydroxypropyl methylcellulose; anti-caking agent: calcium carbonate.
May contain traces of almonds .
*Deglutinated wheat starch is obtained with a particular transformation process that makes it suitable for consumers with celiac disease and gluten intolerance.
Nutritional characteristics
*Nutritional Reference Values
How to use
Preparation of bread, pizza and focaccia:
- FibrePan 500 g
- Water 400 g
- Extra virgin olive oil 50 g
- Fresh yeast 25 g
- Salt 12 g
1) Dissolve the yeast in water.
2) Add all the other ingredients.
3) Knead at medium speed for 5 minutes, until the dough becomes smooth.
4) Oil a 2-litre rectangular mould (for sandwich bread) or a baking tray (for pizza) and place the dough in it.
5) Cover with a sheet of cling film and leave to rise for approximately 35 minutes in a warm place.
6) Bake in a preheated oven at 200°C for approximately 35 minutes.
7) For the sandwich bread: unmold and put back in the oven for another 5 minutes or so. For the pizza: cover with diced tomato and mozzarella before putting in the oven for another 10 minutes or so. NB: the dough has a very soft consistency. To roll it out easily, it is important to wet your hands.
Conservation
Store in a cool, dry place.
Shelf life: 12 months.
Do not dispose of in the environment after use.
Format
500g pack
Source of fiber.
Gluten-free preparation specifically formulated for people intolerant to gluten.
It contains approximately 7% of vegetable fibers: psyllium seed fibers, chicory fibers and guar gum which, thanks to their water-absorbing properties, improve intestinal function and facilitate digestion.
The presence of Psyllium also gives elasticity to the dough, making it easier to work with and improving its characteristics.
Ingredients
Deglutinated wheat starch*, corn starch, skimmed milk powder, sugar, psyllium seed fibres, chicory fibres; thickeners: guar gum, hydroxypropyl methylcellulose; anti-caking agent: calcium carbonate.
May contain traces of almonds .
*Deglutinated wheat starch is obtained with a particular transformation process that makes it suitable for consumers with celiac disease and gluten intolerance.
Nutritional characteristics
| Average values | per 100 g | for 75 g of bread as per 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 |
| Carbohydrates of which sugars |
60 g 6.4 g |
35 g 1.5 g |
| Fibers | 7.1 g | 3.2 g |
| Proteins | 2.3 g | 1.6 g |
| Salt | 0.15 g | 1.2 g |
| Soccer | 320 mg NRV* 40% |
240 mg NRV* 30% |
How to use
Preparation of bread, pizza and focaccia:
- FibrePan 500 g
- Water 400 g
- Extra virgin olive oil 50 g
- Fresh yeast 25 g
- Salt 12 g
1) Dissolve the yeast in water.
2) Add all the other ingredients.
3) Knead at medium speed for 5 minutes, until the dough becomes smooth.
4) Oil a 2-litre rectangular mould (for sandwich bread) or a baking tray (for pizza) and place the dough in it.
5) Cover with a sheet of cling film and leave to rise for approximately 35 minutes in a warm place.
6) Bake in a preheated oven at 200°C for approximately 35 minutes.
7) For the sandwich bread: unmold and put back in the oven for another 5 minutes or so. For the pizza: cover with diced tomato and mozzarella before putting in the oven for another 10 minutes or so. NB: the dough has a very soft consistency. To roll it out easily, it is important to wet your hands.
Conservation
Store in a cool, dry place.
Shelf life: 12 months.
Do not dispose of in the environment after use.
Format
500g pack
