Taranis Pastic Flour Mix

Protein-free ingredient, substitute for flour. Indicated for diets that require a reduced protein intake and amino acid control. Gluten free.

Ingrediants
Corn flour; glucose syrup; thickener (hydroxypropylmethylcellulose, diguar flour, carob flour); stabilizer (sorbitol); emulsifier [mono and diglycerides of vegetable fats (palm)]. Yeast sachet: baking powder ( Saccharomycescerevisiae ); emulsifier (E491).

How to use
To prepare bread
– Ingredients: 500 g of product, 2 coffee spoons of salt, 40 g of oil, 8 g of yeast (supplied in the package), 600 ml of warm water.
– Preparation: in a large bowl (by hand or with the use of a whisk) mix the mix, salt, oil, yeast and water, until a smooth and homogeneous mixture is obtained. Mix well for 20 minutes. Pour the mixture into 2 oiled molds. Leave to rise for 30-45 minutes in a warm place, then cook for 50 minutes at 180-200 ? C. Put water in the dripping pan to improve the baking of the bread. Remove from the mold immediately after cooking and allow to 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 the mix, sugar and oil by hand to mix everything well. Dissolve the salt in the water and add to the dough. Knead until the dough is soft and easy to work, add a little water if necessary. Flour the work surface with the mix and roll out the dough with a rolling pin. Put the pasta in a previously oiled mold and prick it with a fork. Garnish: Bake in a preheated oven for 20-25 minutes at 200 ? C.

Warnings
Contains a source of Phenylalanine.

Nutritional characteristics
0.4 g
15 mg
7.0 mg
27 mg
11 mg
17 mg
10 mg
17mg
2.0 mg
8.0 mg
17 mg <0.5 mg per 100 g Energy value 372 kcal - 1578 kJ Proteins of which Phenylalanine Methionine Leucine Threonine Isoleucine Lysine Valina Cystine Tyrosine Arginine Carbohydrates of which sugars 89.6 g 3.0 g Fat of which saturated 1.1 g 0.8g Fibers 0.9 g Sodium Potassium <1.0mg Format 1 kg (2 sachets of 500 g + 2 sachets of 8 g yeast). Cod. TA60