Prepared for bread, pizza, pasta and desserts.
Source of fiber.
Gluten-free preparation specifically formulated for people intolerant to gluten.
It contains approximately 6% of vegetable fibers: psyllium seed fibers, chicory fibers and guar gum which, thanks to their water-absorbing properties, improve intestinal function and facilitate digestion.
The presence of Psyllium also gives elasticity to the dough, making it easier to work with and improving its characteristics.

Ingredients
Corn starch (EU), sugar, psyllium seed fibre, chicory fibre; thickeners: guar gum, hydroxypropyl methylcellulose.
May contain traces of almonds and milk proteins .

Nutritional characteristics

Average values	per 100 g	for 75 g of bread as per suggested recipe
Energy	1.491 kJ 352 kcal	817 kJ 194 kcal
Fats of which saturated fatty acids	0.6 g 0.2 g	5.5 g 0.8 g
Carbohydrates of which sugars	83 g 3.4 g	34 g 1.2 g
Fibers	6.1 g	3.4 g
Proteins	0.5 g	0.5 g
Salt	0.03 g	0.73 g

How to use
Preparation of bread, pizza and focaccia:
- FibrePan-LP 500 g
- Water 400 g
- Extra virgin olive oil 50 g
- Fresh yeast 25 g
- Salt 12 g
1) Dissolve the yeast in water.
2) Add all the other ingredients.
3) Knead at medium speed for 5 minutes, until the dough becomes smooth.
4) Oil a 2-litre rectangular mould (for sandwich bread) or a baking tray (for pizza) and place the dough in it.
5) Cover with a sheet of cling film and leave to rise for approximately 35 minutes in a warm place.
6) Bake in a preheated oven at 200°C for approximately 35 minutes.
7) For the sandwich bread: unmold and put back in the oven for another 5 minutes or so. For the pizza: cover with diced tomato and mozzarella before putting in the oven for another 10 minutes or so. NB: the dough has a very soft consistency. To roll it out easily, it is important to wet your hands.
Preparation of the paradise cake:
-FibrePan-LP 250 g
- Sugar 200 g - 4 eggs
- Seed oil 60 g
- Vanilla yeast 15 g
- Gluten-free icing sugar
1) In the mixer, beat the egg whites until stiff, slowly adding the sugar and egg yolks until the mixture is well whipped.
2) Separately, mix FibrePan-LP and vanilla yeast.
3) Slowly add the mixture obtained to the whipped mixture and mix delicately at minimum speed.
4) Very slowly incorporate the oil into the mixture obtained.
5) Pour the mixture into an oiled 26 cm diameter cake tin.
6) Bake in a preheated oven at 180°C for approximately 30 minutes.
7) Once the cake has cooled, sprinkle with icing sugar.

Conservation
Store in a cool, dry place.
Shelf life: 12 months.
Do not dispose of in the environment after use.

Format
500g pack