Gluten free sandwich

Recipe:

600 g GLUTEN-FREE BAGUETTE

400 g GLUTEN-FREE SOFT KERNEL

40 g Yeast

20 g Vegetable oil 620 g Water

 

Procedure:

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

 

Ingredients:

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.

 

Allergens:

None

 

Nutrition:

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.

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