Description
Gold of Sicily
Gold Multigrain Bread Mix
Description
Powder preparation specifically formulated for celiacs.
Product that allows you to obtain a bread rich in nutritional elements and with a delicate flavour.
Ingredients
Corn starch, rice starch, potato starch, quinoa flour, teff flour, chia seeds 0.8%, sunflower seeds 2%, hulled millet seeds 2%, brown flax seeds 2%, sesame seeds 2%, vegetable fibres (psyllium, pea), dextrose (from corn), sugar; thickeners: guar gum, hydroxypropyl methylcellulose.
Gluten free
Nutritional characteristics
How to use
Preparation
- Knead 500 g of product, 400 ml of water, 10 g of brewer's yeast in a planetary mixer with a leaf for approximately 5 minutes.
- Leave to rest for 15 minutes, add 500 g of product, 400 ml of water, 40 ml of extra virgin olive oil, 20 g of salt to the biga and knead everything together.
- Leave to rise for about 40 minutes.
- Brush with extra virgin olive oil and bake (in a preheated oven) for approximately 25 minutes (no microwave); dough weight: 130 g.
Warnings
May contain traces of soy, nuts (almonds), milk (lactose-free), eggs, lupin.
Conservation
Store at room temperature.
Validity with intact packaging: 12 months.
Validity after opening: 12 months.
Format
1 kg bag.
Code 568
Powder preparation specifically formulated for celiacs.
Product that allows you to obtain a bread rich in nutritional elements and with a delicate flavour.
Ingredients
Corn starch, rice starch, potato starch, quinoa flour, teff flour, chia seeds 0.8%, sunflower seeds 2%, hulled millet seeds 2%, brown flax seeds 2%, sesame seeds 2%, vegetable fibres (psyllium, pea), dextrose (from corn), sugar; thickeners: guar gum, hydroxypropyl methylcellulose.
Gluten free
Nutritional characteristics
| Average values | Per 100 g |
| Energy | 1,563 kJ / 369 kcal |
| Fats of which saturated fatty acids |
3.5 g 0.4 g |
| Carbohydrates of which sugars |
80 g 4.6 g |
| Fibers | 5.3 g |
| Proteins | 2.2 g |
| Salt | 0.31 g |
How to use
| RECIPE | |
| Gold Multigrain Bread Mix | 1.000 g |
| Waterfall | 800 ml |
| Extra virgin olive oil | 40 ml |
| Fresh brewer's yeast | 10 g |
| Salt | 20 g |
Preparation
- Knead 500 g of product, 400 ml of water, 10 g of brewer's yeast in a planetary mixer with a leaf for approximately 5 minutes.
- Leave to rest for 15 minutes, add 500 g of product, 400 ml of water, 40 ml of extra virgin olive oil, 20 g of salt to the biga and knead everything together.
- Leave to rise for about 40 minutes.
- Brush with extra virgin olive oil and bake (in a preheated oven) for approximately 25 minutes (no microwave); dough weight: 130 g.
Warnings
May contain traces of soy, nuts (almonds), milk (lactose-free), eggs, lupin.
Conservation
Store at room temperature.
Validity with intact packaging: 12 months.
Validity after opening: 12 months.
Format
1 kg bag.
Code 568
