Description
Gold of Sicily
Gold Blend Sweet Puff Pastry
Description
Powder preparation specifically formulated for celiacs.
Product suitable for all types of quality sweet puff pastry.
Ingredients
Corn starch, rice flour, gluten-free wheat starch, potato starch, tapioca flour, teff flour, quinoa flour, sugar; vegetable fibres: psyllium, carob, bamboo; pea flour, buckwheat flour; thickeners: guar gum, hydroxypropyl methylcellulose; salt, enzymes.
Gluten free
Nutritional characteristics
How to use
Preparation
- Mix everything together. Use rice starch as a dusting.
- Roll out the dough until it is about 7mm thick, roll out the margarine until it is 12mm thick. Incorporate the margarine block into the center of the dough, bringing it to a thickness of about 7mm throughout the rolling with 3 folds of 3. Size of the croissant triangle: 30x10. Brush the triangle with a little water before rolling it.
- Let it rise in a warm environment and place a bowl of water to create humidity, until it doubles in size.
- Place in a fan oven at 175°C with 5 seconds of steam or in a deck oven at 200°C for 28/30 minutes (golden brown); open the vent for the last 5 minutes.
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 807
Powder preparation specifically formulated for celiacs.
Product suitable for all types of quality sweet puff pastry.
Ingredients
Corn starch, rice flour, gluten-free wheat starch, potato starch, tapioca flour, teff flour, quinoa flour, sugar; vegetable fibres: psyllium, carob, bamboo; pea flour, buckwheat flour; thickeners: guar gum, hydroxypropyl methylcellulose; salt, enzymes.
Gluten free
Nutritional characteristics
| Average values | Per 100 g |
| Energy | 1.601 kJ / 381 kcal |
| Fats of which saturated fatty acids |
14 g 0.4 g |
| Carbohydrates of which sugars |
60 g 29 g |
| Fibers | 5.3 g |
| Proteins | 6.8 g |
| Salt | 2.1 g |
How to use
| RECIPE | |
| Gold Blend Sweet Puff Pastry | 1.000 g |
| Waterfall | 415 ml |
| Sunflower seed oil | 55 ml |
| Fresh brewer's yeast | 70 g |
| Butter aroma | qb |
| Vegetable margarine | 540 g (complete dough) |
Preparation
- Mix everything together. Use rice starch as a dusting.
- Roll out the dough until it is about 7mm thick, roll out the margarine until it is 12mm thick. Incorporate the margarine block into the center of the dough, bringing it to a thickness of about 7mm throughout the rolling with 3 folds of 3. Size of the croissant triangle: 30x10. Brush the triangle with a little water before rolling it.
- Let it rise in a warm environment and place a bowl of water to create humidity, until it doubles in size.
- Place in a fan oven at 175°C with 5 seconds of steam or in a deck oven at 200°C for 28/30 minutes (golden brown); open the vent for the last 5 minutes.
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 807
