2500 g GLUTEN-FREE SOFT KERNEL
150 g Pumpkin seeds 100 g Sunflower seeds 50 g Linseeds
30 g Baking powder (without wheat starch) 1000 g Water
800 g Pastry margarine
Kneading time: 2 + 2 min in spiral mixer. Add pieces of margarine during mixing time. Dough temp.: -
Weight: Roll down to 3 mm. Cut into appropriate crispbread size, brush with water and add on topping (salt flakes, puppy seeds or pumpkin seeds).
Oven temp.: 180°C
Baking time: 18 min
Margarine (palm oil, rapeseed oil, water, salt, emulsifier (E471, E475, E322), acidity regulator (E330), flavour, colour (E160a), vitamin A)
sunflower seeds, water, tapioca starch, rice starch, potato starch, pumpkinseeds, linseeds, linseeds flour, sugar, iodized salt, caramel powder
(glucose syrup, sugar), stabiliser (E412, E415), psyllium fibre, maize starch.
NB: Remember to declare toppings.
Nutritional values per 100 g
Energy 1843 kJ /443 kcal
Fat 30 g
-of which saturates 8.1 g
Carbohydrate 33 g
-of which sugars 3.0 g
Fibres 4.1 g
Protein 8.2 g
Salt* 1.6 g
*If salt is used as topping, it will affect the salt content
This information is intended as a guideline.
It is your responsibility to obtain updated information from Credin A/S at any time.