Description
Gold of Sicily
Gold Mix Pizza
Description
Powder preparation specifically formulated for celiacs.
Excellent product for pizza, focaccia and hot food, it allows you to obtain a high-level product in a short time, without sacrificing the quality of the finished product. The mixture gives great plasticity to the dough, excellent hold in leavening and an appreciable increase in volume during cooking.
Ingredients
Rice starch, corn starch, brown rice flour, potato starch, dried corn sourdough, dextrose (from corn), vegetable fibers (psyllium, inulin), quinoa flour, millet flour, teff flour; thickeners: guar gum, hydroxypropyl methylcellulose; pea protein.
Gluten free
Nutritional characteristics
How to use
Preparation
- Knead 500 g of product, 450 ml of water, 6 g of brewer's yeast in a planetary mixer with a leaf for approximately 5 minutes.
- Once you have obtained a homogeneous mixture, leave to rest for 24 hours at 4°C. Add 500 g of product, 450 ml of water, 80 ml of extra virgin olive oil, 25 g of salt to the biga and knead everything together.
- Once the dough is ready (dough temperature 20°C), create the desired shape and weight and leave to rise for approximately 40/50 minutes.
- Fan oven 240°C with steam or in a deck oven 320°C for approximately 7 minutes; pizza weight: 260 g.
Warnings
May contain traces of soy, nuts (almonds), milk (lactose-free), 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 550
Powder preparation specifically formulated for celiacs.
Excellent product for pizza, focaccia and hot food, it allows you to obtain a high-level product in a short time, without sacrificing the quality of the finished product. The mixture gives great plasticity to the dough, excellent hold in leavening and an appreciable increase in volume during cooking.
Ingredients
Rice starch, corn starch, brown rice flour, potato starch, dried corn sourdough, dextrose (from corn), vegetable fibers (psyllium, inulin), quinoa flour, millet flour, teff flour; thickeners: guar gum, hydroxypropyl methylcellulose; pea protein.
Gluten free
Nutritional characteristics
| Average values | Per 100 g |
| Energy | 1.333 kJ / 290 kcal |
| Fats of which saturated fatty acids |
6.9 g 0.8 g |
| Carbohydrates of which sugars |
55 g 3.4 g |
| Fibers | 4.3 g |
| Proteins | 1.4 g |
| Salt | 1.7 g |
How to use
| RECIPE | |
| Gold Mix Pizza | 1.000 g |
| Waterfall | 900 ml |
| Extra virgin olive oil | 80 ml |
| Fresh brewer's yeast | 6 g |
| Salt | 25 g |
Preparation
- Knead 500 g of product, 450 ml of water, 6 g of brewer's yeast in a planetary mixer with a leaf for approximately 5 minutes.
- Once you have obtained a homogeneous mixture, leave to rest for 24 hours at 4°C. Add 500 g of product, 450 ml of water, 80 ml of extra virgin olive oil, 25 g of salt to the biga and knead everything together.
- Once the dough is ready (dough temperature 20°C), create the desired shape and weight and leave to rise for approximately 40/50 minutes.
- Fan oven 240°C with steam or in a deck oven 320°C for approximately 7 minutes; pizza weight: 260 g.
Warnings
May contain traces of soy, nuts (almonds), milk (lactose-free), 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 550
