Gluten free flour is a versatile product for preparing a range of gluten free baked goods. It is rich in dietary fibres and low in fat content. This flour is also complete egg free.

• Versatile production possibilities
• Gluten and egg free
• Good fresh keeping quality
• Simple and reliable production

METHOD : Place all ingredients in a mixing bowl. Mixing time (approx.) 4 min slow & 4 min fast using a planetary machine with a paddle attachment. Dough Temperature should be 26ºC - 28ºC. Bulk Fermentation is not required. The scaling weight is 800 gm in a tin. Final Proof for 60 minutes under 75% humidity and temperature of 32ºC. The baking Temperature should be 220ºC with a falling temperature of 210ºC. Baking Time should be45 mins (approx.) for 800 gm

Gluten free flour is a versatile product for preparing a range of gluten free baked goods. It is rich in dietary fibres and low in fat content. This flour is also complete egg free.

• Versatile production possibilities
• Gluten and egg free
• Good fresh keeping quality
• Simple and reliable production

METHOD : Place all ingredients in a mixing bowl. Mixing time (approx.) 4 min slow & 4 min fast using a planetary machine with a paddle attachment. Dough Temperature should be 26ºC - 28ºC. Bulk Fermentation is not required. The scaling weight is 800 gm in a tin. Final Proof for 60 minutes under 75% humidity and temperature of 32ºC. The baking Temperature should be 220ºC with a falling temperature of 210ºC. Baking Time should be45 mins (approx.) for 800 gm