Source of proteins and fibres
1
Our recipe
For 1 kg :
Water 500 g
Rice flour 317 g
Chickpea flour TT-T 60 g
Lupin protein concentrate FRALU-CON 50 g
Chestnut flour 47 g
Olive oil 10 g
Salt 8 g
Baker’s yeast 5 g
Guar gum 1,5 g
Quinoa leaven 1,5 g
2
Our process
Combine water, oil and baker’s yeast
Add the rest of the ingredients and mix for 5 minutes on low speed and 1 minute on medium speed
Grease the moulds and let the dough rest for 45 minutes at 20°C
Bake for 35 minutes at 260°C then remove from the moulds and bake for another 10 minutes at 260°C
3
List of ingredients
Water, Flours (rice, chickpea, chestnut), lupin protein concentrate, olive oil, salt, yeast, thickener: guar gum, quinoa leaven
Allergens : Lupin
4
