Hazelnut taste / Yellower colouring / Better machinability of the dough / Better shelf life / Possibility to reduce the amount of salt

1

Our recipe

Wheat flour (T55) – 46.3%

Margarine – 25.1%

Icing sugar – 14.1%

Standard lupin flour – 4%

Salt – 0.4%

Water – 10%

2

Our process

Mix together the flours & butter in a sandy preparation
Add the sugar, salt & cold water
Knead
Baking: 12 minutes at 220°C

3

List of ingredients

Wheat flour, Margarine, Icing sugar, Lupin flour, Salt, Water.

Allergens: Gluten, Lupin

4

Associated products

  • No associated products at the moment
  • Other recipes that may interest you

    card image placeholder
    Hyperprotein Bread

    Rich in fibres (13g for 100g) Rich in proteins (24% of TEI)

    card image placeholder
    Protein Cereal Bars

    The textured proteins and toasted quinoa will bring crunchiness and taste to your cereal bar…

    card image
    Chilli Bites

    Rich in proteins Source of fibres

    View all our recipes