Ingredients: gluten-free wheat starch, glucose, corn starch, thickeners: guar gum, E 464; dietary fibre, acidity regulators: E 575; raising agents: sodium carbonate.
Nutritional value per 100 g of product:
Energy value per 100 g of product: 1484 kJ / 355 kcal
Fat: 0,6 g
of which saturated: 0,4 g
Carbohydrate: 87 g
of which sugars: 4,6 g
Fibre: 1,8 g
Protein: 0,4 g
of which phenylalanine: 3,30 mg
Salt: 0,11 g
Net weight: 1000 g
Expiry date: 12 months
Preparation /universal flower PKU/ in Panasonic oven
Ingredients: vegetable oil 35 g (2 tablespoonfuls),
water (26°C) approx. 350-380 ml,
bread concentrate 500g,
sugar approx. 20 g (1 large measure),
salt approx. 5 g (1 small
instant yeast approx. 7 g (sachet).
2. Preparing dough for baking: put the ingredients into a baking mould in the described sequence. Do not sprinkle yeast over salt or salt over yeast. Yeast and sugar should be put on top of flour so that the ingredients do not have any contact with liquids. The ingredients should be at room temperature, and the liquids should be a little warmer, yet not more than approx. 36°C. The well-mixed dough should have the consistency of thick
3. Baking: dough is baked by setting the “gluten-free” programme and the colour of browning at “dark”.