Gluten free Mixture

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Gluten free Mixture

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GLUTEN FREE MIXTURE SPECIAL FOR BREAD AND PIZZA

The solution to join taste and handiness

Mix for professional and domestic use realized with naturally gluten-free and wheat-free raw materials for bread, pizza and focaccia production. This product is destined to celiac people.
This mix gives plasticity to dough, a great stability during the leavening phase and an appreciable growth of volume during the baking. Very easy to use, to be used as direct dough, without knead the day before.
The mix is optimum for the manual production and also with the help of machines.

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INGREDIENTS: corn starch, potato starch, tapioca starch, skim powdered milk, rice flour, powdered cellulose, monohydrate dextrose, Psyllium husk, salt, hydroxyl-propil-methyl-cellulose (E464)
CONSERVATION: store in a cool and dry place at a temperature below 30 °C
SHELF LIFE: 12 months
FINAL RESULT: bread and pizza have well-structured guts and, the most important aspect, a delicious taste
PACKING FORMAT:  25 kg (55 lbs)/1 kg (2.2 lbs)

NUTRITION FACTS (100g)
Calories: Kcal 336 / KJ 1406.83
Fats: 0,25 g of which saturated: 0,05 g
Carbohydrates: 78,20 g of which sugars: 3,50 g
Fiber content: 7,70 g 
Proteins: 4,70 g
Sodium: 0,25 g

 

RECOMMENDED RECIPE FOR PIZZA
Ingredients:
560g gluten free mixture
360ml water
30g extra virgin olive oil
28g fresh yeast

Procedure: melt the yeast in the water and add the olive oil. Then add the 50-60% of it in the gluten-free mixture and start to knead the dough (slowly) with a planetary kneading machine. Add the remaining liquids carefully. When the doug has been realized form 250 g pieces and stretch them on oiled trays (diameter 26 cm). Let them rise for 1 hour and then bake for 5/6 minutes at a temperature of 270 °C. Dress with the desired ingredients and finish the baking for 5 minutes.

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MICROBIOLOGICAL AND CHEMICAL FEATURES
Humidity (%): <12
TVC (UFC/g): <5000
Moulds and teasts (UFC/g): <100
Enterobacteriaceae (UFC/g): <10
Salmonella spp. (UFC/25 g): Absent

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