Product Description
Low-carb flour blend for general kitchen use
- Rich in dietary fiber!
- Rich in protein.
- Protein contributes to the maintenance of normal bones!
- Pay attention to a balanced and varied diet!
Usage:
For general kitchen use. Mix in a ratio of 20-80% with any type of flour (e.g. type 55, whole grain flour, etc.). Suitable for making breads, doughs, yeast doughs, pancakes, and roux, among others.
Usage:
For replacing wheat flour. Can be mixed with any flour, taking into account the extent of carbohydrate reduction. Suitable for making breads, mixed doughs, yeast doughs, pancakes, and roux, among others.
Ingredients: wheat protein, dietary fiber (wheat), vegetable oil (rapeseed), resistant starch, bulking agent: polydextrose, wheat bran, pea protein, stabilizer: konjac gum extract (devil's tongue), acidity regulator: lactic acid, emulsifier: E 471, flour treatment agent: ascorbic acid, enzymes