Description
Aproteic ingredient, substitute for flour. Indicated for diets requiring reduced protein intake and amino acid control.

Ingredients
Corn flour, glucose syrup, thickener (hydroxypropylmethylcellulose, guar flour, carob flour), stabilizer (sorbitol), emulsifier [mono e digliceridi di grassi vegetali (palma)]. Yeast bag: baking powder (Saccharomyces cerevisiae), emulsifier (E491).

Without gluten.

Nutritional characteristics

	for 100 g
Energy value	372 kcal - 1578 kJ
Protein of which Fenilalanina Methionine Leucine Treonina Islands Lyrics Valina Citizen Tyrosine Arginine	0,4 g 15 mg 7.0 mg 27 mg mg 11 mg 17 mg 10 mg 17 mg 2,0 mg 8.0 mg 17 mg
Carbohydrate of which sugar	89.6 g 3,0 g
Fats of which saturated	1,1 g 0,8 g
Fibre	0,9 g
Sodium
Potassium

Mode of use
To prepare bread
- Ingredients: 500 g of product, 2 tablespoons of salt coffee, 40 g of oil, 8 g of yeast (supplied in the packaging), 600 ml of warm water.
- Preparation: in a large bowl (by hand or with the use of a blend) mix the mix, salt, oil, yeast and water, until a smooth and homogeneous dough. Mix well for 20 minutes. Pour the preparation in 2 oiled molds. Allow to leave for 30-45 minutes in a warm place, then cook for 50 minutes at 180-200°C. Remove from the mold immediately after cooking and let cool.
To prepare the cake dough
- Ingredients: 150 g of product, 1,5 g of salt, 20 g of oil, 100 ml of warm water, 15 g of sugar.
- Preparation: work by hand the mix, sugar and oil to mix well. Melt the salt into the water and add to the dough. Knead until you get a soft and easy to work dough, add some water if necessary. Infarinate the worktop with the mix and spread the dough with the rolling pin. Put the dough in a previously oiled mold and shake it with a fork. Garnish. Bake already hot for 20-25 minutes at 200°C.

Warnings
It contains a source of Fenilalanin.

Conservation
Store in a cool and dry place.
Validity of packaging: 18 months.

Format
1 kg (2 envelopes of 500 g + 2 sachets of yeast from 8 g).

Cod. TAX