600 g GLUTEN-FREE BAGUETTE
400 g GLUTEN-FREE SOFT KERNEL
40 g Yeast
20 g Vegetable oil 620 g Water
Kneading time: 10 min at low speed in spiral mixer
Dough temp.: 27°C
Weight: Roll down to 12 mm and cut into sandwich pieces, 8 x 16 cm.
Brush with water and decorate with seeds.
Proving time: Approx. 50 min
Oven temp.: 250°C reduced to 200°C
Steam: Normal at insert
Baking time: 18 min
Water, tapioca starch, potato starch, sunflower seeds, rice starch, maize starch, rice flour, yeast, dried rice sour dough, dextrose, linseeds, stabiliser
(E412, E415, E464, E466), linseed flour, rapeseed oil, iodized salt, pumpkinseeds, psyllium fibre, sugar, caramel powder (glucose syrup, sugar), acidity regulator (E263).
NB: Remember to declare toppings.
Nutritional values per 100 g
Energy 1113 kJ / 264 kcal
Fat 6.5 g
-of which saturates 0.6 g
Carbohydrate 46 g
-of which sugars 2.9 g
Fibres 3.5 g
Protein 3.7 g
Salt 1.3 g
This information is intended as a guideline.
It is your responsibility to obtain updated information from Credin A/S at any time.