-20% fewer eggs -5% less butter Source of fibres (4g for 100g) Source of proteins (12% of TEI)

1

Our recipe

Wheat flour (T55) – 54.9%

Whole eggs – 11%

Butter – 8.2%

Sugar – 6.6%

Standard lupine flour – 2.7%

Yeast – 1.6%

Salt – 1.1%

Water – 13.7%

2

Our process

Mix together the flours, sugar & salt
Add the yeast, eggs & water
Knead for 15 minutes while adding butter
Let rise in an oven for 1h30
Baking: 30 minutes at 220°C

3

List of ingredients

Wheat flour, Eggs, Butter, Sugar, Lupine flour, Yeast, Salt, Water.

Allergens: Gluten, Eggs, Dairy, Lupine

4

Associated products

  • No associated products at the moment
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