PREPARADO DE FARINHA SEM GLUTEN GLUTEN FREE FLOUR MIX REO fetes a aUniversal FFrinho destinada oo fabrico de po, bscoits, bolachas, muffins, enttemeios, estes, mass brioche, donuts, cosans, masses clients, pizzs, ee, isnt de liten. INGREDIENTES: Aid, foinho de oraz, orcas, protena de botto, sd, espessote: E415 E412, emubionnte: E464, ontxiante: E330, oromo RECEITAS E MODO DE PREPARACAO PAO -Peporoo ori sem oiten Universal - 1000, Aquo= 750g, (l= 50g, Leeda fresco 50g. lunar todos os ingredientes numa botedeira/amassodena e misturr durante ‘opiax. 3 minutes em 1 velocidade e 5 minutos em velacidade maderada. Deixor repousar cerca de 5 minutos ¢ moldor. Levar a levedar cerca de 40 min ‘em ambiente himido ¢ quente. Cozer & temperotura 220-235°C. 0 tempo ‘erperahun de cozeduo dpendem do tamorho dopo. BOLO ENTREMEIO E PASTA Prepaio fain sem gen Urivesal- 1000qr Oo 1500g, seu 800g, Famer qunico= 50g. Ber oo eo ogar em velocidde mfx duane 3 min, Aion omic €c Farman encher com vrs manus. evr a fom em Fxnes wevioente unas, ecozer dune 10 minutos poo o pasta @ 25 mints eta nites com o foro 190°C. [MUFFIN Pepoadofrnha som diten Universal 1000gr, Ovo- 1000, Acar - 1000, leo - 800, Fermento quimico - 50g. ‘Comece por misturor em seco 0 preparodo com 0 oscar ¢ 0 ferment Adsonar o le eos vos e mista drone 3 minutos a velcade lento omc rquet de mod cn incorpo ono prepare, Clocar em formas ‘previomente frradas com popel de queques diviir em pores igucs. Lovar 1 fro cera de 25 mits om o foro prevamente aqua 0 190°C NOTA IMPORTANTE: Tosos os ingredientes usadas na receito recmerdad deve ser ers de in. ac ma ees, cour acto Jécmica € 0 website. DECLARACKO NUTRICIONAL / NUTRITIONAL INFORNATION Volos miss: / Avge vas: Pow /For100g* Energia / Eoogy V4s1 kd aka pies / For 05¢ ds quis sotuodos / of i satates Ole Hits de Corton / Coboycates 829 dos quis auc / of which sgn 434 fib / Ditry Fives 134 Fron / Pot 370 Sd / Sot Wt *Faisha Sem Glen Universal / Gluten ice Univers! Flour Fedde Endo em oRTUEL pr Prod and Pagel in PORTUGAL oO ‘GERMEI - Moagem de Corsi, SA germen Flea Pio, 91 irvine otc el Oy Universal fended flr fo bread cookies, bs, uf, cakes, brick doug, donuts, cosans,pizas, hotdog and burger breods, madeleines, past, pull pasty, dsset pasty, rice cokes, ples, ek. INGREDIENTS: Starch, rice fou, sugars, potato protein, sl, thickeners: F415 and E412, emus: E464, ntioxidont E330, favo. RECIPE AND PREPARATION BREAD - lite f fur Univesal-1000y, Water 750y,Ol- 50, Fresh yeast - 50gr Adal he nee in the beer / ine ond me ora. 3 mits in Ist seed ond S mints ato mad speed. Rest for obo § mines and mold Prt aout 40 utes in hun and wer ernment. oko at Bede rear es Ape weight. CAKES -Guien fie fou Unvesal-1000g, Eay- 150g, Sugar - 8009, Boing powder - Sgr ‘Mite 9 and sugar ot maximum speed for 3 min, Ate flu nd yeast and homogenize wth manual whiskers. Boke in pe resets ond bate for 15 to 20 minutes ot 190°C rue cokes done. ‘MUFFIN - Gln fee four Univesl- 100g, Egg ~ 10009, Sugar 1000gr 0 600g, Boing poder -50pr Fé mix the sugar, the flour andthe bong powder Add theo and eggs and min for3 mites ot slow sped wi he rocket soos nt t incorporate ait inf the reared Fil thts previously covered with mafin’s paper and iin quo pation. Bake cbout 25 minutes wi he oven previous ood to 190°C IMPORTANT NOTE: Al inqredents used in the recommended raies must ‘be glen free, For more recipes, see the technical fle and website.PREPARADO DE FARINHA SEM GLUTEN GLUTEN FREE FLOUR MIXUniversal Neutre Faint desinod oo fori de poe, boins, bec, muir, eres, pasos, mossas biota, donuts, sont, massosclmentcis, pizzs, ps ocho ¢hambirut, mass alot, masa qubrota, tors, bs de anc, models, INGREDIENTES: Arido, foinha de oraz, oricares, proteina de botato, espessantes: E415 e E412, emusionontes: E464, E472, E471, sl frinbo de oorobo,onioxidante: E330, RECEITAS E MODO DE PREPARACAO PAO Preporado frinha sem gten Universal Neutro- 100g, Agua ~750gr, leo - 50g, Levedur hesca =50gr. unr ods os ingredients numa botedra/ommsode eso duoie ‘quo. 3 minutos em 1? velo e 5 minutos em vlodade moro ‘enor repousr ceca de 5 minus emo, Leva eda cerca de 40 min em ambient hide quent. Cove &Yempena 220735°C. O tengo e temper de azeda depend do anath do po. BOLO ENTREMEIO E PASTA- Peporao farnha sem gn Universal Neuto 1000gr, Ovo - 15004, Acc B00gy, Fermento qui -50gr Bater o ove ¢o ogdcar em velocidad maxima durante 3 min, Adicionar o mix ¢0 fermento e envelver com varas manvois. Levor ao fom em formas prevent untadas,ecozr cute 10 minutos pro pasta © 25 minutos aos enemies om o forno 0 190°C. MUFFIN. Pepra aio sm ten Universal Nevo 1000, vo -1000gr, Avicar- 1000y, Oleo- 800, Femento quinico~50gr Cee pr isu em seo o pepo ono ocr €0 emer, Adonr «too ©05 07s eit duane 3 mis a wdocde lr com arog de mado an incorpo ono prepare, Colca em fms previamerie fara com ppl de queques dt er pores igus. Lavra fro crn da 25 imu com an parent quedo 0 190°C. NOTA IMPORTANTE: Todos os ingeientes usados na teceilo ‘ecomendada devem ser isentos de giten, Por mais rcetas, consulta a ficha técriea eo website, DECLARACKO NUTRICIONAL / NUTRITIONAL INFORMATION ols midis: / Avge ves: Por / For 100 g* Energia / Energy 51 342 keal Upidos / For Ag ds quis soturados / of which satwates O29 Hidiates de Corbone / Corbobydiates 80g dos quoi acucores / of which sugars 25g Fibro / Dietory Fibres 105 Protefna / Protein 534 ‘Sd / Salt Wg ~*Farinha Sem Gliten Universal Neutra / Gluten Free Universat Neutra Flour EDI Pedi Echt em PORTUGAL go Produced and Pockaged in PORTUGAL by: (GERMEN - Moagem de Coens, SA a fin bain, germen eam Universal Neutre- ‘tended flour for bread, cookies, biscuit, muffins, cakes, brioche dough, donuts, cosans,pizas, hotdog and burger breads, madeleines, past, putt ashy, dessert pastry, rice cakes, pies, atc. INGREDIENTS: Storch, rice flow, sugars, pototo protein, thickeners: E415, F412, emulsifiers: £464, £471, £472e, salt, carob flow, antioxidant: £330. ‘RECIPE AND PREPARATION [BREAD - lof flour Univesl Nau - 1000, oer 750g, ‘50 Fesh ys -50gr ‘al she neds in the acer ond mice or oppor 3 mits in st geo and 5 minutes ot 0 moderate seed os abou 5 mints ond lh Put into the proofr abut 40 mints in und and warm envcnment. Boke f220-235°C. Te temper ond ne of king depend ofthe sie. (CAKES - Glin fie flu Unies Neuro - 1000, ag 15000, Sopa. 800, Baking powcr - gr ‘Mic the 99 and sugar ot manu sped or 3 min, A telus ond ‘okng powder and wr he dough manually. Boo in persed fms ond bok far 75 fo 20 miuies of 190°C or ul the cake is doe [MUFFIN - Glen fee flour Unies! Nevto- 1000qr, Eg - 1000, Sugar 1000gr,O- 800g, Boing powder -50pr ‘Mite ugar ond the bokng ponder Ad theo and vgs nd ac for 3 mines of sow peed in oder tno incoeeae cin the prepred. Pin toys preiwshfiled wih maf ye and did ito equal porns. Boke about 25 mines wth he oven previous heated io 190°C IMPORTANT NOTE: Angin sed nthe recommended pes must ‘be ghteree, For more eps, se the technic fl nd websPREPARADO DE FARINHA SEM GLUTEN GLUTEN FREE FLOUR MIXUniversal a, Fornha destinada oo ubico de prs, bscans,bolachs, muffin, eniemoos, posts, mesos bod, dorus, isons, massos dimen, pizzas, ee, isento do ghiten INGREDIENTES: Anido, forinho de arraz, aricares, proteina de batato, forelo de aroz, sol, espessone: E415 e E412, emusonante: E464, ‘oxidant: £330, forinha de cfenebo, rome. RECEITAS E MODO DE PREPARACAO PAO RUSTICO- Pepa fuinha sem olen Bogete Kena 1000, gun-750g, Oo 5g, Levedue Fesco- 50g. nr ods os ingens numa buted amsods ost duoie ‘quo. 3 minutos em 1 velo 5 minutos em vlodade mora Detar epousar ceca de 5 minis e mali Levr a ever cerca de 40 min ea cient himido eqn, Coz famperoua 220-735°C. 0 tego @ Jerperau de coz dependem do tama dopo. BOLO ENTREMEIO E PASTA Popa finho som gion Bogue Aesonal - 1000, Ovo 1500, gier- 800g, Femento quimico- 50g ater o ovo e a ardcor em velocidad maximo durante 3 min, Adicionar o mi «0 famento eencher com vars manus. evr a amo em frnes evant unas, ecozr duane 10 minutos pov pasta © 25 mints orc 05 enters com o foro 190°C. (MUFFIN - Preparado farinha sem gliten Baguette Artesonal- 1000gr, vo -1000qr, Ardar- 1000, Cleo -800gy, Frmento quimico~50gr Comace gor mishurr em seo 0 repro com o ora eo fee Aion oleae os ors e mist durante 3 minutos a velocidad lento om aqute de mod on nego rn repro Colca om formes wevometeforads com papel ds quequese chi em pores igus. Lar ‘00 fomo cerca de 25 minutos com 0 forno previamente aquacido a 190°C. NOTA IMPORTANTE: Tod os ingedintes uss na eceio recomendofa devem srs de len, For moses, cosukr fico ‘tacria @ 0 website, DECLARACAO NUTRIIONAL / NUTRITIONAL INFORMATION Vole midis: /Arange aes: Par /For 100 Enagjo / Eoogy 1448 kd a4} ke ipidos / For 09g ds gui sods / of which sates 024 Hida de Crone / Crores 809 dhs quis cures / of ih sos ang fib / itr Fes 224 Frlena / Pot 394 Sd / Sai 194 “Faia Sem Glten Universal Rist / Gite Fee Uivsal Ruse Four ED Feu Entdtoem oRTUEL pr Prod and Pakage in PORTUGAL oO ‘GERMBI - Moagem de Corsi, SA germen Bo loop Pio, 91 SERRE ean Universal Sustie ‘tended flour for bread, cookies, biscuit, muffin, cakes, brioche dough, onus, cosans,pizes, hotdog and burger beads, madeleines, past, putt ashy, dessert pastry, rice cakes, pies, ac. INGREDIENTS: Storc, ce ow, sugas,pofao protein, ce bron, sal, thickeners: E415 ond E412, emu: E464, antoxdont: £330, carob ow, ov, ‘RECIPE AND PREPARATION BREAD. Glin fe four Univers! Rustic -1000q1, ter- 750, ‘50g, Feshyast-50pr ‘al the ined nthe lender / mie nd ic rap. 3 mines in Ist speed ond S minutes ot a modu sped. Rest fo about 5 mutes od mol. Prof fo abwt 40 mines in humid and wor envionment. Boke at 220235°C. The femperahne ad ine fbking depends of te bt weight CAKES Guren fe flow Universal usc - 1000p, fag 1500, Suga- 800, Baking powder - Sgr ‘Mir the 29 and sugar ot maximum speed for 3 min, Ate flow nd yeast and homogenize with manual whiskers. Bake in pre-greased fins and bake for 15 fo 20 minutes ot 190°C or unite cake is done. -MUFFIN - Glo ee four Uriel Rustic- 1000, Fg - 1000, Sugor- 1000gr,Of!- 800g, Boking powder - Sqr. Prix the sua, the flour ar the baking powder Adi theo ond eggs and mi fr3 mines of slw sped wi he rocke 00s nt fo incrproe air inf the reared. Fil the fs previously covered wit mufin’s paper and vid nto equa pons Bok about 25 ines with cron ris ete 0 190° IMPORTANT NOTE: Anges wen he commended ees must tre gene. Fr marrepes, se the techie and websiteBrioche Buicche PREPARADO DE FARINHA SEM GLUTEN GLUTEN FREE FLOUR MIX Ly Y &€ & s Gy ew _ HUcrose —quurenbuoche Fino desinada ofobvco de massas boc, cossons, peste, cfs, ot INGREDIENTES: Anito,ocicores, fornhn de oroz, deo de pala eid, ‘xarope de dlucose, amido modifcado: £1450, proeina de botot, OVO em pb, espssanes: £415 e E412, sal, embionantes: E464, E472e, 471, xionte: £330, corona: E1600 (0), enzima, RECEITAS E MODO DE PREPARACAO BRIOCHE E PAES-DE-LEITE- Pepa fino sem gen Bioche- 1000gr, favo 4754, Magrina- 200g, Levedc esa ~100g¢ unt todos os ingredients numa botedra/omnsodeo emiscr dota ‘quo, 2 minutos em. 1? velo e7 minus em 2 veloode. Divi em peso de mass de 50 ear o feet crc de 35 in em aie Fido e quer, Lvar of 5°Cceten de 15 minutos. Cozer durante 20 nin Yerperata 205°C CROISSANTS - Peparado forinha sem ghiten Brioche - 100g, Agua = 475g, Margarina- 200g, Levedura fresco - 50gr Jantar ods os ngdintes numa boedea/amasole esa duonie ‘ios, 2 minutos em 1? velodade 07 minutos om 2 velo, Div em peso de mass d 100g. evo fermentr eco de 40 min em ambiente ‘homido @ quente. Levar ao fio 5°C cerca de 15 minutos. Cozer durante 15 min 6 fempeahn 215°C. NOTA IMPORTANTE: Todos os ingredients usados na receito tecomardad dam sr sande gn. arc ma cies, cour a eto thera © 0 website, DDECLARACAO NUTRICIOKAL / NUTRITIONAL INFORMATION Noles mins: / Average vate: Por / For 100 g* fori / fnagy 1556 Kd 568 kl Us / Fat 485 dos quis sats / of wich sata 199 tits de Crone / Cadyctes 194 dhs quis cues / of wih sos uy fib / itr Fes 284 Proteina / Poin 384 Sd / Salt 1g Fash Sem Glen Biche / Glen Fee Brioche Flour ED Fee Endo em oRTUEAL pr rode ond Pukged PORTUGAL By oO GERMEN - Moagem de Corns, A germen Bloom Pio, 91 ene ee buieche (rere lr fo boc dough or sweet dough, cso mk brews INGREDIENTS: toch, sug, rc flo, ned pln ol, gcse syrup, motif starch E1450, potato poten, £6 powde, thickens: E415 and £412, sal, emus: E464, £472, £471, inn 330, closing £1606 (i), eneym. RECIPE AND PREPARATION BRIOCHE BUNS AND MILK BREAD - Guten fee ioce flow ~ 1000, Water - 475gu, Butter- 200gy, Fresh yeast - 100gr ‘al ingeon in lend / miner ond mofo pprox. 2 minutes on Ist spect ond 7 mines ot moderato speed. Did the dough in pices of $y Pot into the proofr abut 35 min in humid and warm enone. Pn the refigerte 5°C fr about 15 mints. Boke fr 20 in a 205°C CROISSANTS - Gier fee Broce flu - 100g, Water - 4751, Buter- 200g, Fosh yoost=50gr 4a al ingetionts in lr / mine ond mix for appx. 2 ines on Ist speed ond 7 minues oto moderate sped. Die the dough in ices of 100g. Pt ino te pools about 40 min in und nd warm envionment Putin the refigerate 5°C fr abut 15 mits. Bef 15 min ot 215°C IMPORTANT NOTE: Al ingredients used in the recommended recipes must ‘be gluten free. For more recipes, ee the technical file and websitePREPARADO DE FARINHA SEM GLUTEN GLUTEN FREE FLOUR MIX co ¢ ey &Y, < Ly r ‘ we - "cose —guuttn5 demented Fern desinoda oo cco depo ecu com serene INGREDIENTES: Anite, fin dora, sens 9% (gis hac costo, Inhoca dova, SESAO, poole, ire, potnn debi, esesars 15 e 41, endorse afro, so, coxa: £320. RECEITAS E MODO DE PREPARACAO PAO 5 SEMENTES -Pepardofaisho sam giten 5 Sementes 1000, ‘quo-750g, Cho - 50g, Loved fresco 5Ogr unt ods os ingredients numa boedia/amasoda emis duane ‘quo. 3 minutos em 1 velo e§ minutos em vloade modrado xr epousr ceca d Sins mola. er ever ec 0 min em ambien hid eqn oz mpertva 220-235°C. O tango @ ferpernue de cozedu dependem do tama dopo. NOTA IMPORTANTE: Todos 0s ingiedientes usados na receito recomendad dv ser sod in, orc mas recs, cou o eto ‘técnica € 0 website, . a ee) apiane, “eh ‘Hidiatos de Corbone 4g sac | Pole / Pte 894 5 deeds Flr intended fr the production of dork bread wh seeds. INGREDIENTS: Storch, rice our, sseds 9% (snfiower lined brown, ‘insoed golden, SESAME, poppy), sugars, potato protein, thickeners: E415, 412, emulsifiers: £464, E471, £472e, carob flow, salt, antioxidant: E330. RECIPE AND PREPARATION 5 SEEDS BREAD -Gten fee 5 Sos four - 1000, Woter- 750g, Oi Sig, Fresh yeost- Sqr Addl he ned in th ier ond mic fo ep. 3 ints 13 gear and $ mies 40 minutes in hui ond war envitonmon, Bao at 2200235°C The fer ond sme of king depends ofthe size IMPORTANT NOTE: Al ingredients used inthe recommended recipes must be glen fee. For more recipes, see the technical file and website. Prodi Enda em ee Ce ice od ado PL CERNE -Moagam de Caras, A fin opi ri, 91 ee a gpermenMadalenas Madeleines PREPARADO DE FARINHA SEM GLUTEN GLUTEN FREE FLOUR MIX & & rep >, % > WUcrose — guureneMadalenas Farin desinodaoo oc de maton e ous pois de posta a INGREDIENTES: Acicares, amido, OVO em p6, deo de palma refnado, xope de dlucose, amidos modficados E1450 e E1414, frinha de aroz, (evedantes:difesatodsbico bicarbonato de sco, erubionante: £464, cdara de OVO em pé, espessante: £412, croma natural de ido. RECEITAS E MODO DE PREPARACAO MADALENAS - Preporado forinha sem gléten Madalenos - 1000gr, (eo - 270g, Agua 400g omc por mitra ods os ingens emis duonte 3 ius 0 \elocdde lento com cs vrs. Colca em formas premene foods com papel de madoknes edt em pores ius, Leva an fro ceca de 25. minvas com ofr previomente quedo « 190°C NOTA IMPORTANTE: lodos os ingredientes usados na receito tecamardad dm ser sans de gn, orc mas eit, cour cet ‘toca © 0 website, DECLARAGAO NUTRICIOKAL / UTRITONS ello lor nin: / Are ite ¥ En / Egy Lipids / Fat dos quis sats / of wich sates Hidatos de Carbone / Corobyclates dos quis ques / of which pss Fi / Dey Fes Y germen Madeleines ‘Intended flour for madeleines, muffin, cakes, butter cakes, cupcakes ond othr ie pasties INGREDIENTS: Sugrs, strc, EGG powder, refined pam of, glucose syrup, ‘moti starches: £1450 and E1414, rice fou, rang agents: sodium ttphoshute ond sodium Bicboat, emus: E464, EG white powde, thickener: £412, nal amon Avr RECIPE AND PREPARATION ‘MADELEINES - Glin fe flour Nodeleies-10000, Vegetable ci 270g, Wier-400gr Mil he ngednt or 3 mints of medium seed (ovoid the Jnepraon of ino te mi). Bake in regres sand bake fr aout 25 mines ot 190°C or unl fe cok is dor. IMPORTANT NOTE: A ingens wed inthe recommended reces must ‘ogee For more eos, se the technic fil rd wast, ED Medio nado en PORTUGAL or dud and Puke in PORTUGAL by CERNE -Moagam de Caras, SA Fin bop, 9 ees,PREPARADO DE FARINHA SEM GLUTEN GLUTEN FREE FLOUR MIX REN | cares Te = TNOBaguette Artesanal Ferinho destino oo fbico de baguette epdoortesan/soiodesubor ‘carocteristio, ligament écido. INGREDIENTES: Pid, foinho de oraz fainha de igo soraceno, ‘ogdcores, mosso velha de orroz,proteina de batato, espessantes: £415 & 412, so, emulsionantes: £444, £4776, fon de dlfonobo, antioxidant: £330, RECEITAS E MODO DE PREPARACAO BAGUETTE E PAO GRANDE -Frepoao foi sem gliten Baguette ‘nfesonel - 1000, Agua 650g, Cleo ~ 50g, Levedua fresco 25g, nt todos os ngecints numa bedi emis duonie ‘quo. 2 minutos em 1° velo e 7 minutos em 2° vloode, Didi ¢ tel slo: bots 250gre poo gonde 500 0 860 (ps0 en rss Levedar cerca de 2520 min em ambiente mide quent ozecom vapor dato 15 min (boot) e 3-35 minutos pa o poo gan, a femperanun 235°C (taco) e 215°C (a) As cons de tempo temperate dependem do tomonho dopo ed fara NOTA IMPORTANTE: Todos os ingesintes usados na eceio ‘ecomendodo dove sr sons de len, Fas mos ces, corsubr fico tac © 0 website, Baguette Saunheuse frend lor for cust baguet and large la wit son ost INGREDIENTS: Stach, rice fleur, buckwheat feu suas, rice sourdough, oto protein, thickens: £415 and 412, so, emis: F464 and £4724, cob fi, anton £330, ‘RECIPE AND PREPARATION BAGUETTE AND LARGE LOAF -Glten fee four Boguett Farmhouse. 1000, Water - 6509, Vegetable Oil- Sr, Fresh yeost- 25qr al th ingens ine rand mic fo ppox. 2 ints in Ist speed and 7 minutes oo moderate sped. Dvd and shape nto bogvetes of 250g orgs loo of 500 o 60x (aough weigh. Pot into the proofr abut 25-30 minutes in humid and war endronnent Bok with leo fo abou 5 min (baguete) nd 30:5 min (ogee) of 215235°C The temperate ond me ofboking depends of the size. IMPORTANT NOTE: Angin sed nthe recommended eapes must be ghter fee For more recs, see the technic fil nd webste DECLARACAO NUTRICIONAL / NUTRITIONAL INFORKATION Vols mii: / Average vas Pos / For100g° Energia / Energy 1428 kd 337 kal Unidos / For 08g dhs quis studs / of ich saturates 029 ics de Corona / Caoycates 74 ds quis orcas / of which sons 334 Fitba / Dory Fes 409 Prolene / Potsin 50g EC Prerio Emddem PORTUGAL por: Pd nd Peckoged in PORTUGA by: CGERUEN - Moog de eis SA when pelea!omugfin de Bheesla eprocotate Muff PREPARADO DE FARINHA SEM GLUTEN GLUTEN FREE FLOUR MIX L G, Gy, “ey, S 5 Wcrose — guurenMuffin Ghecelate Ghoestate Muffin Farinh dsinada oo foc de muti de heal, brownies, bes de frend fo for chocolate muffins, owns, choo cakes ond oer choclate outa pstli do chocolate, sent de hte sti with choco. INGREDIENTES: Acicares, amido, Gleo de polma refinodo, xarope de INGREDIENTS: Sugars, starch, refined palm oi, glucase syrup, modified cos, amido mda: £1450 414, cco em , led: starches E1450 and 414, coco pode, ra’sing agents: dsodum Gioslio dso ebicrbonalo de sid, fina de aor, emukionnte diphosphate ord sodumbcubona, ice ou, emu: £464, E66 while 464, clara de OVO em, espesore: E412 pow, hckone: E412. RECEITAS E ODO DE PREPARACAO RECIPE AND PREPARATION MUFFIN Pepa fain sam ten NufnChocat- 10009, ‘MUFFINS - Ctoclate Min - Gluten fe flow Chocolate Mufin 10009, v0 400g, bleo- 200g, Aqua- 150g. fg- 400g, Vegetable 0-300, Water 150qr omece por mish todos os ingredients miscr doe 3 minutos Adal th nrc ond mi for 3 mints ot slow spod withthe rake so \elociad lent com o roqute de modo no incmporar oro reparado, os no ncporte aint the prepared. Put n trys previusy filed wi loca en formas revi Fras com pope de uequse dsm mufn oye and viento equa potion, Boke abou 25 mints wth he eres quis, evr o foro cerca de 25 minis com oforno previamente oven reviusy heated fo 190°C. queio 0 190°C IMPORTANT NOTE: Angin sed nthe recommended ees must NOTA IMPORTANTE: Ios os ingredients usados na recto be gene. For more reps, sete technic fil and webs recomendoda dvem set eno de ln, aw mos ces, corr fia Yécieaeo west DDECLARAGAO NUTRICIOKAL / NUTRITIONAL INFORMATION Velors mains: / Arges: Por / For 100 g* Eni / fnagy 1483 Kd 33k Uids/ For 465 ds gui sods / of which saturates 224 ticks de Catone / Cabot 885 dos qu gues / of which ops 554 iba / Diefry Fibos 299 Proeina / Poin 164 Sa / Sab 104 “Faia Sem Glten Mins de Chocohe / Glen Fee Chocolate Mufin Foor ED Fie Ent em oRTUEL pr Prada ond Pakged in PORTUGAL 3 ‘GERMBI - Moagem de Corsi, SA permen MeaimPimsins Limite & Papo * stone SPE PREPARADO DE FARINHA SEM GLUTEN GLUTEN FREE FLOUR MIX %, & Gy W. sy ge "cose —quuttForni destinada oc fbico de mun, madlenas, bls, apeckes, ete INGREDIENTES: Asics, aio, OVO om p, eo de pla rfod, atop de use, amido modfcad £1450 e E1414, fornia de oz, Jovan: doit disco ebcabooto de iio, eruonante: 464, dora de OVO em po, ements papola (3), espessonte: £412, oroma ‘natural de imo (0,2%). RECEITAS E MODO DE PREPARACAO NUFF DE LIMAO & PAPOILA-Frepaao fain sem tn de imo & papcita- 100g, Glo vegetal 300gr, Agua -450qr omace por misturr todos 0s ingrdiontes omisturr durante 3 minutos 0 ‘velocidade lenta com as voras. Colocar em formas previamente forradas com ‘pope edit em porcdes guns, Levar ao forno cerca de 25 minutos cam 0 foro previomente oquecido a 190°C. NOTA IMPORTANTE: Todos os ingeients usados na receito, recomendada dover ser isentos de ten, Poo mais rcetes, consutor a ficha ‘crea eo website, Lemon & ‘Intended flaw for, muffins, madeleines, cakes, butter cokes, cupcakes , el. INGREDIENTS: Sugar, tach, G6 powde, refed pain oi, guns symp, dsr 1450 an E414, lr sg ges St tphosphote and sodium cabot, emus: E464 GE white powde, apy seeds (35), thickener £412, natu lemon ovr (0,24) ‘RECIPE AND PREPARATION LEMON & POPPY MUFFINS - Gluten fiee flow Lemon & Pogpy Muffins ~ 1000gr, Vegetable oil - 3001, Water 450gr ‘Mio teingeont fo 3 mints of medium sped ving oppopioto mining tks. Boke n pre greosed fs ond bok for about 25 minutes ot 190°C or une cake is done IMPORTANT NOTE: Al ingedents wed inthe recommended recbes must be ger fee. For more ree, see the technic file and west DDECLARAGAO NUTRICIOKAL / NUTRITIONAL INFORMATION Volos midis /Avoage volves: Po /For 100g renga / Foxy mk 405 kel Lipids / For 154 ds quis studs / of hich savates 284 ids de Carone / Coboychates 804 ds quis arcs / of which gos 334 Fic / Det es 154 Protein / Protein Sg ‘Sd / Salt 139 (I Pde Elo en PORTAL por: Produced ond Pockoged in PORTUGAL by. 3 [GERMEN - Moagem de Ceri, SA permen a eeaen oe