Bread and pastry mix
With bread and pastry mix, you can cook fresh, crusty and soft bread.
- Price per Kg
- 13.95 €
- 1kg box (2 sachets of 500g) + 2 sachets of yeast (8g)
Denrée Food for special medical purposes. Low protein and gluten free dietary preparation to replace ordinary flour.
IMPORTANT NOTICE: 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.
Ingredients : 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).
Conservation : Keep in a cool and dry place.
- For two loaves
- 500g (18 oz) Bread and Pastry Mix
- 10 g (2 tsp) salt
- 40g (2 oz) oil
- 8g yeast (supplied with mix)
- 600ml (21 fl oz) lukewarm 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 dought.
Pour the dought into 2 well-greased 1lb loaf pans.
Let the dought 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.
|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)|