Bread and pastry mix
For the dietary management of phenylketonuria and other inherited metabolic disorders requiring a low protein diet. Incomplete food, not suitable for use as the sole source of nourishment. To be used under medical supervision. Not suitable for children under 3 years old.
Food for special medical purposes. Low protein and gluten free preparation to replace ordinary flour.
Mix: Corn starch, glucose syrup, thickeners (methylcellulose hydroxypropyl, guar gum, carob seed flour), stabiliser (sorbitol), sugar, emulsifier (mono and diglycerides of fatty acids). Yeast: dry baker’s yeast (Saccharomyces cerevisiae), emulsifier (E491).
For two loaves
- 1 sachet of Bread and pastry Mix (500g)
- 2 teaspoon of salt
- 40g oil
- 8g baker’s yeast
- 600ml of tepid water
- In a large bowl, mix (by hand or with an electric mixer on medium speed) the Mix with the oil and salt. Melt the yeast in water and add to the mixture. Add the water.
- Mix for at least 20 minutes to obtain a fluid and homogeneous dough. Pour the dough into 2 well-greased 1lb loaf pans. Let the dough rise in a warm place (about 30°C, 85°F) for 30-45 minutes. Bake in a preheated oven at 200°C (400°F, Gas Mark 6) for 50 minutes.
- Put water in the drip pan to improve the baking of the bread. Turn out the breads immediately after baking and let cool.
Keep in a cool and dry place. Consume within 2 months after opening the sachet.
Conditioning1kg box (2 sachets of 500g) + 2 sachets of yeast (8g)
|Average composition||For 100g of product|
|Energy value||1582 kJ (373 kcal)|
|Of which saturates||0.7 g|
|Of which sugars||3.2 g|
|Of which Phenylalanine||20.0 mg|
|Sodium||12.2 mg (0.53 mmol)|
|Potassium||14.2 mg (0.36 mmol)|
|Chloride||90.0 mg (2.5 mmol)|
|Calcium||11.1 mg (0.28 mmol)|
|Phosphorus||15.0 mg (0.16 mmol PO4)|
|Magnesium||4.5 mg (0.19 mmol)|