Description
Gold of Sicily
Gold Mix Large Leavened
Description
Powder preparation specifically formulated for celiacs.
Product for making large leavened products such as Christmas panettone or Easter colomba.
Ingredients
Corn starch, rice starch, potato starch, sugar, emulsifiers (lactic acid esters of mono and diglycerides of fatty acids, propane-1,2-diol esters of fatty acids), dried glucose, soya flour, raising agent (disodium diphosphate, sodium hydrogen carbonate; stabilizer: calcium salts of fatty acids), dextrose (from corn), lactose-free milk; thickeners: guar gum, hydroxypropyl methylcellulose; psyllium fibre, pea flour and vanillin.
Gluten free
Nutritional characteristics
How to use
Preparation
- Mix in a planetary mixer with a leaf for 4 minutes at first speed and 8 minutes at second speed. Shape the dough into the desired weight.
- Let it rise in a warm place until it reaches the level of the paper cup.
- Before baking, make a deep cross cut; for 550 g of pasta: cook in a fan oven at 152°C for approximately 59 minutes + 4 seconds of steam.
- Cooking pandoro: fan oven 152°C for approximately 75 minutes; dough weight: 550 g.
Warnings
May contain traces of 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 819
Powder preparation specifically formulated for celiacs.
Product for making large leavened products such as Christmas panettone or Easter colomba.
Ingredients
Corn starch, rice starch, potato starch, sugar, emulsifiers (lactic acid esters of mono and diglycerides of fatty acids, propane-1,2-diol esters of fatty acids), dried glucose, soya flour, raising agent (disodium diphosphate, sodium hydrogen carbonate; stabilizer: calcium salts of fatty acids), dextrose (from corn), lactose-free milk; thickeners: guar gum, hydroxypropyl methylcellulose; psyllium fibre, pea flour and vanillin.
Gluten free
Nutritional characteristics
| Average values | Per 100 g |
| Energy | 1.395 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
| BASIC RECIPE FOR PANETTONE | |
| Large Leavened Mix | 1.000 g |
| Waterfall | 340 g |
| Margarine or butter | 150 ml |
| Whole eggs | 130 g |
| Egg yolk | 90 g |
| Fresh brewer's yeast | 45 g |
| Honey | 10 g |
| Salt | 2 g |
Preparation
- Mix in a planetary mixer with a leaf for 4 minutes at first speed and 8 minutes at second speed. Shape the dough into the desired weight.
- Let it rise in a warm place until it reaches the level of the paper cup.
- Before baking, make a deep cross cut; for 550 g of pasta: cook in a fan oven at 152°C for approximately 59 minutes + 4 seconds of steam.
- Cooking pandoro: fan oven 152°C for approximately 75 minutes; dough weight: 550 g.
Warnings
May contain traces of 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 819
