Description
Gold of Sicily
Fried Gold Mix
Description
Powder preparation specifically formulated for celiacs.
Use: Ideal mix to create one of the Italian traditions par excellence: fried sweets, cannoli, chiacchiere and ravioli. The finished product will be characterized by an excellent fragrance and a unique taste.
Ingredients
Corn starch, rice flour, sugar, potato starch, vegetable fibers (psyllium, bamboo); thickeners: xanthan gum, carboxypropyl methylcellulose; flavorings.
Gluten free
Nutritional characteristics
How to use
Preparation
- Pour the flour into a planetary mixer with a leaf, add the sugar, salt, cocoa, lard and mix everything together; add the egg, finally the wine, a little at a time.
- Leave to rest in the fridge for at least 6 hours.
- Roll out the dough into a thin sheet and cut out the discs so that they are slightly oval and wrap the discs of dough overlapping the two ends. Leave space between the dough and the cylinders so that bubbles form during cooking.
- Fry in plenty of hot oil.
Warnings
May contain traces of milk (lactose-free), nuts (almonds), 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 789
Powder preparation specifically formulated for celiacs.
Use: Ideal mix to create one of the Italian traditions par excellence: fried sweets, cannoli, chiacchiere and ravioli. The finished product will be characterized by an excellent fragrance and a unique taste.
Ingredients
Corn starch, rice flour, sugar, potato starch, vegetable fibers (psyllium, bamboo); thickeners: xanthan gum, carboxypropyl methylcellulose; flavorings.
Gluten free
Nutritional characteristics
| Average values | Per 100 g |
| Energy | 1.316 kJ / 303 kcal |
| Fats of which saturated fatty acids |
0.5 g 0.3 g |
| Carbohydrates of which sugars |
82 g 51 g |
| Fibers | 1.4 g |
| Proteins | 0.5 g |
| Salt | 0.41 g |
How to use
| RECIPE FOR CANNOLI PEELS | |
| Fried Gold Mix | 1.000 g |
| Lard | 100 ml |
| White wine | 350 ml |
| Whole eggs | 55 g |
| Sugar | 25 g |
| Salt | 20 g |
| Rum | 20 ml |
| Bitter cocoa | 5 g |
Preparation
- Pour the flour into a planetary mixer with a leaf, add the sugar, salt, cocoa, lard and mix everything together; add the egg, finally the wine, a little at a time.
- Leave to rest in the fridge for at least 6 hours.
- Roll out the dough into a thin sheet and cut out the discs so that they are slightly oval and wrap the discs of dough overlapping the two ends. Leave space between the dough and the cylinders so that bubbles form during cooking.
- Fry in plenty of hot oil.
Warnings
May contain traces of milk (lactose-free), nuts (almonds), 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 789
