The Gold of Sicily Large Gold Mix fermented products Description Powdered preparation specially designed for celiac disease. Product for preparing large-sized leavened products, such as Christmas panettone or Easter cake. ingredients Corn starch, rice starch, potato starch, sugar, emulsifiers (lactic acid esters of mono- and diglycerides of fatty acids, propane-1,2-diol esters of fatty acids), dehydrated glucose, soy flour, raising agent (disodium diphosphate, sodium bicarbonate; stabilizer: calcium salts of fatty acids), dextrose (from corn), lactose-free milk; thickeners: guar gum, hydroxypropylmethylcellulose; psyllium fiber, pea flour and vanillin. Gluten free Nutritional characteristics Average valuesPer 100g Energy 1,395 kJ / 308 kcal FATS of which saturated fatty acids 9.6 grams 5.9g Carbohydrates of which sugars 53 grams 14 grams fiber 5.3g PROTEIN 6.8 grams Salt 0.31g How to use BASIC RECIPE FOR PANETTONE Large leavened mixture 1,000 grams Cascade 340 grams Margarine or butter 150 ml Whole eggs 130g Egg yolk 90 grams Fresh brewers yeast 45 grams Honey 10 grams Salt 2 grams Training - Mix in a stand mixer with a paddle for 4 minutes at speed 1 and 8 minutes at speed 2. Shape the dough into the desired shape. - Let it grow in a warm place until it reaches the level of the paper cup. - Before baking, make a deep cross cut; for 550 g of pasta: cook in a fan oven at 152°C for approximately 59 minutes + 4 seconds of steam. - Baking Pandoro: fan oven at 152°C for approximately 75 minutes; dough weight: 550 g. warnings May contain traces of nuts (almonds), eggs, sesame seeds, lupin. Conservation Store at room temperature. Shelf life with intact packaging: 12 months. Shelf life after opening: 12 months. Format 1 kg bag. Code 819