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Silicone baking paper (f. baking mould) - set of 10

incl.VAT

excl. shipping, delivery in 2-3 days

The brown recyclable silicone paper, fits the wooden baking tin Art. No. 14020.

Prevents direct contact of the loaf with the baking form and your protein seed mix can be removed from the paper equally easily

  • - retains liquids
  • - Temperature resistant from -20°C to +240°C
  • - Oven suitable
  • - Suitable for microwaves
  • - tasteless
  • - food safe

Material:silicone paper

You can return non-food products within 14 days.

We are not allowed to take back food, packagingand products that come into direct contact with food for legal reasons.

Weight: 5 g, 10 pieces / carton

Safety delivery within 24 hours

Sustainable, regional German cultivation

Laboratory tested nutritional values with certificate

Gluten and GMO-free ingredients

Rezeptvorschlag: Protein Pizza

250 g. Quark sowie 150 ml Wasser sowie 50 ml Olivenoel in eine Schuessel geben.

Dann 50 g Schinkenwuerfel, 40 g schwarze Oliven, sowie 10g. frische Backhefe und 3 getrocknete Tomaten sowie 2 Essloeffel Nutringo French Provence hinzugeben.

Einen Fladen formen und bei 55 – 60 Minuten Ihr Protein Fougasse fertig backen.

Inhaltsstoffe

Zutaten: Sonnenblumenmehl entölt, Gold-Leinsamenmehl teilentölt, Leinsamenmehl braun, teilentölt, Kürbiskerne,Hühnereiweißpulver, Lupinenmehl, Sonnenblumenkerne, Leinsaat, Sesam, pflanzliche Nahrungsfasern (Psyllium), Speisesalz, Säuerungsmittel Gluconodelta Lacton sowie Natriumhydrogencarbonat (Backtriebmittel)

Durchschnittl. Nährwerte / 100g.

Brennwert                   1327 kj / 317 kcal

Fett                                           9,0 g.

davon ges. Fettsäuren           1,3 g.

Kohlenhydrate                       9,2 g.

davon Zucker                         3,6 g.

Eiweiß                                   34,7 g.

Salz                                          3,6 g.

 

Yes, that is possible. By eliminating the yeast, in a bread baking machine, the bread is able to float. Please do not forget the appropriate temperature (for oven or gas cooker with approx. 160° C, about 70 to 75 minutes) in your machine to set

definitely Yes. You convert easy to use compared to the upper under heat as follows: Just 20 degrees, pull it off and a little more water (about 5%) take. That is to say, 170 degrees top and bottom heat 150 degrees correspond to convection.

you get with a seed mix, and 150 ml of water, 50 ml of vegetable oil, optional and 200 - 250 g of cottage cheese, a dough mass of 650 gr. After baking a ready-to-550 g. of protein bread, this results in the taking into account of drying loss.

Of course, this is possible, simply use vegan yoghurt or almond or soy cheese

We definitely recommend the normal program, as well as more grain in your bread machine select the bread works best.

It does not contain any allergens, traces of nuts or almonds in the product, we use only gluten-free ingredients such as seeds.

You can freeze the bread very well. We recommend it in a kitchen towel to wrap around it to thaw then. It then prevents the it does not get moldy.

In 100g. our laboratory-tested baking mix 297 Kcal. Calories, as well as 4g. Carbohydrates contain. By the addition of vegetable oil or curd, increases the proportion of carbohydrates to 2g. By the baking (about 90% water content in the curd) you can pull these carbs again