-30% less vegetable fat Source of fibres (4.5g for 100g)
1
Our recipe
Margarine – 31.4%
Wheat Flour T55 – 39.3%
Water – 23.7%
Standard Lupine Flour F500 – 4.7%
Sugar – 0.6%
Salt – 0.3%
2
Our process
Preparation of the tempera:
- Mix together the flours, 1/4 of the fat, salt & water
- Knead & store in a cool place
Incorporation of the remaining fat:
- Spread the tempera, put the fat on it & fold it down
- Spread & fold in 3
- Repeat the process 3 times
Baking: 20 minutes at 250°C
3
List of ingredients
Margarine, Wheat flour, Water, Lupine flour, Sugar, Salt
Allergens: Gluten, Lupine
4
Associated products
Other recipes that may interest you
Shortcrust pastry with white bean flour
White bean flour provides fibres and proteins enrichment.
Gluten-Free Cereal Bars – Raspberry
Rich in proteins Rich in fibres Rich in vitamin C Source of vitamin B1 Chemical…