Source of proteins and fibres


Our recipe

For 1 kg :

Water : 500 g
Rice flour : 317 g
Chickpea flour TT-T : 60 g
Lupin flour FRALU-T or FARILUP 500 : 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


Our process

Combine water, oil, and baker’s yeast
Add the rest of the ingredients and mix
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


List of ingredients

Flours (rice, chickpea, chestnut, lupin), water, olive oil, salt, yeast, thickener: guar gum, quinoa leaven

Allergens : Lupin

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