The Universal Fibrepan-LP GLUTEN-FREE AND LACTOSE-FREE Description Prepared for bread, pizza, pasta and desserts. Source of fiber. Gluten-free preparation specifically formulated for people intolerant to gluten. It contains approximately 6% plant fiber: psyllium seed fiber, chicory fiber, and guar gum, which, thanks to their water-absorbing properties, improve intestinal function and aid digestion. The presence of Psyllium also gives elasticity to the dough, making it easier to work with and improving its characteristics. Ingredients Corn starch (EU), sugar, psyllium seed fibre, chicory fibre; thickeners: guar gum, hydroxypropyl methylcellulose. May contain traces of almonds and milk proteins . Nutritional characteristics Average values per 100 g for 75 g of bread as per the suggested recipe Energy 1,491 kJ 352 kcal 817 kJ 194 kcal Fats of which saturated fatty acids 0.6 g 0.2 g 5.5 g 0.8 g Carbohydrates of which sugars 83 g 3.4 g 34 g 1.2 g Fibers 6.1 g 3.4 g Proteins 0.5 g 0.5 g Salt 0.03 g 0.73 g How to use Making bread, pizza, and focaccia: - FibrePan-LP 500 g - Water 400 g - Extra virgin olive oil 50 g - Fresh yeast 25 g - Salt 12 g 1) Dissolve the yeast in water. 2) Add all the other ingredients. 3) Knead at medium speed for 5 minutes, until the dough is smooth. 4) Oil a 2-litre rectangular mould (for sandwich bread) or a baking tray (for pizza) and place the dough in it. 5) Cover with cling film and leave to rise for about 35 minutes in a warm place. 6) Bake in a preheated oven at 200°C for approximately 35 minutes. 7) For the sandwich bread: Remove from the oven and bake for another 5 minutes. For the pizza: Top with diced tomato and mozzarella before baking for another 10 minutes. Note: The dough has a very soft consistency. To roll it out easily, its important to wet your hands. Preparing the paradise cake: -FibrePan-LP 250 g - Sugar 200 g - 4 eggs - Seed oil 60 g - Vanilla yeast 15 g - Gluten-free powdered sugar 1) In the mixer, beat the egg white until stiff, slowly adding the sugar and egg yolks until the mixture is well whipped. 2) Separately, mix FibrePan-LP and vanilla yeast. 3) Slowly add the mixture obtained to the whipped mixture and mix gently at minimum speed. 4) Very slowly incorporate the oil into the resulting mixture. 5) Pour the mixture into a greased 26 cm diameter cake tin. 6) Bake in a preheated oven at 180°C for approximately 30 minutes. 7) Once the cake has cooled, sprinkle with icing sugar. Conservation Store in a cool, dry place. Shelf life: 12 months. Do not dispose of in the environment after use. Format 500g pack