Gluten-free pastry booster raising agent
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Product values
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Gluten free It guarantees that the gluten content of the final product is equal to or less than 20 mg / kg
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At the moment the best one I have tried for my sponge cakes, since it is made with whole wheat and spelled flours... etc... it is more difficult for it to rise and be spongy...
De momento la mejor que he probado para mis bizcochos, que al ser con harinas integrales y de espelta..etc...cuesta mas que suba y quede esponjoso...
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Very good for desserts with whole wheat flours
Muy buena para los postres con harinas integrales
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I always buy it. I really like this yeast. I love how my desserts turn out.
Siempre la compro. Me gusta mucho esta levadura. Me encanta como quedan mis postres.
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I really like how my cakes turn out, being spelled or oatmeal...etc and with whole wheat flours. It is difficult for them to "go up".
Me gusta mucho como quedan mis bizcochos, al ser de espelta o avena ...etc y con harinas integrales. Se complica que "suban" .
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Good product and good value for money. I use it to make breads, cakes, etc.
Buen producto y buena relaciĂłn calidad-precio. La uso para hacer panes, bizcochos, etc.
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Gluten-free pastry booster raising agent reviews
Based in 16 reviews
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5 stars14
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4 stars2
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3 stars0
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2 stars0
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1 star0
Description
Dayelet's Gluten-free pastry raising agent or booster comes in the form of a white powder, with a slow and balanced reaction in the release of carbon dioxide.
Indication
Its function is to create enough gas to keep the batters stable while resting and pouring into the molds and then release the gas slowly, ensuring the balanced development of the masses in the oven. In this way, the texture, sponginess and conservation improve significantly. It also protects smoothies when left standing for a long time before baking.
Intake mode
In baking, it is recommended to use it in multiple recipes for sponge cakes, sponge cake sheets, muffins, muffins, ladyfingers, plum cakes, shortbreads, fried doughs, etc.
Always in doses of 10 to 30 gamos per kilo of flour, which are dosed on top or mixed with it.
Storage conditions
Store in a cool, dry place.
Ingredients
Sodium pyrophosphate, Sodium bicarbonate, Calcium carbonate, Salt and xanthan gum.
Nutritional table
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For 100 g
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Energetic value0 kcal
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Lipid fats0 g
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Saturated fatty acids0 g
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Carbohydrates / Carbohydrates0 g
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Sugars0 g
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Dietary fiber2 g
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Protein0 g
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Salt70 g
Specs
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