Description
Gold of Sicily
Gold Brioches Blend
Description
Powder preparation specifically formulated for celiacs.
Product for making leavened products such as brioche and sweet loaf bread.
Ingredients
Corn starch, rice starch, dextrose (from corn); thickeners: xanthan gum, hydroxypropyl methylcellulose; sugar, psyllium vegetable fiber, quinoa flour, chickpea flour, potato starch, soy and pea proteins, glucose; emulsifiers: lactic acid esters of mono and triglycerides of fatty acids; raising agent (disodium diphosphate, sodium hydrogen carbonate; stabilizer: calcium salts of fatty acids), lactose-free milk, flavorings.
Gluten free
Nutritional characteristics
How to use
Preparation
- Mix everything together.
- Let the dough rest until it doubles in volume.
- Create the shape of the desired weight, flatten it slightly and brush it with egg.
- Bake in a preheated fan oven at 175°C for approximately 25 minutes.
Warnings
May contain traces of soy, eggs, sesame seeds, lupin.
Conservation
Store at room temperature.
Validity with intact packaging: 12 months.
Validity after opening: 12 months.
Format
1 kg bag.
Code 580
Powder preparation specifically formulated for celiacs.
Product for making leavened products such as brioche and sweet loaf bread.
Ingredients
Corn starch, rice starch, dextrose (from corn); thickeners: xanthan gum, hydroxypropyl methylcellulose; sugar, psyllium vegetable fiber, quinoa flour, chickpea flour, potato starch, soy and pea proteins, glucose; emulsifiers: lactic acid esters of mono and triglycerides of fatty acids; raising agent (disodium diphosphate, sodium hydrogen carbonate; stabilizer: calcium salts of fatty acids), lactose-free milk, flavorings.
Gluten free
Nutritional characteristics
| Average values | Per 100 g |
| Energy | 1.295 kJ / 308 kcal |
| Fats of which saturated fatty acids |
9.6 g 5.9 g |
| Carbohydrates of which sugars |
53 g 14 g |
| Fibers | 5.3 g |
| Proteins | 6.8 g |
| Salt | 0.31 g |
How to use
| RECIPE | |
| Gold Brioches Mix | 1.000 g |
| Waterfall | 380/400 g |
| Margarine or butter | 160 g |
| Egg | 160 g |
| Fresh brewer's yeast | 50 g |
| Salt | 10 g |
Preparation
- Mix everything together.
- Let the dough rest until it doubles in volume.
- Create the shape of the desired weight, flatten it slightly and brush it with egg.
- Bake in a preheated fan oven at 175°C for approximately 25 minutes.
Warnings
May contain traces of soy, eggs, sesame seeds, lupin.
Conservation
Store at room temperature.
Validity with intact packaging: 12 months.
Validity after opening: 12 months.
Format
1 kg bag.
Code 580
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