Preparation for bread, pizza, pasta and desserts.
Source of fiber.
Gluten-free preparation specifically formulated for people with gluten intolerance.
Contains approximately 6% vegetable fibers: psyllium seed fibers, chicory fibers and guar gum which, thanks to their water-absorbing properties, improve bowel 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 fibers, chicory fibers; thickeners: guar gum, hydroxypropyl methylcellulose.
May contain traces of almonds and milk proteins.

Nutritional characteristics

Average values	per 100 g	per 75 g of bread as per suggested recipe
Energy	1,491 kJ 352 kcal	817 kJ 194 kcal
Fat 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
Fiber	6.1 g	3.4 g
Protein	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 other ingredients.
3) Knead at medium speed for 5 minutes, until a homogeneous dough is obtained.
4) Grease a 2-liter rectangular mold (for sandwich bread) or a baking pan (for pizza) and place the dough.
5) Cover with cling film and let rise for about 35 minutes in a warm place.
6) Bake in a preheated oven at 200°C for about 35 minutes.
7) For sandwich bread: unmold and return to the oven for about another 5 minutes. For pizza: cover with tomato and diced mozzarella before baking for about another 10 minutes. NB: the dough has a very soft consistency. To spread it easily, it is important to wet your hands.
Preparation of sponge 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 a well-beaten mixture is obtained.
2) Separately, mix FibrePan-LP and vanilla yeast.
3) Slowly add the obtained mixture to the beaten egg whites and gently combine at minimum speed.
4) Very slowly incorporate the oil into the obtained dough.
5) Pour the dough into a greased baking pan with a diameter of 26 cm.
6) Bake in a preheated oven at 180°C for about 30 minutes.
7) Once the cake has cooled, sprinkle with icing sugar.

Storage
Store in a cool, dry place.
Shelf life: 12 months.
Do not disperse into the environment after use.

Format
500 g pack