-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

  • No associated products at the moment
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