baking powder
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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
Description
La Barraca baking powder is an odorless powder that is white or cream in color and has an acidic flavor. It is used as a leavening agent for flour doughs, batters and sponge for tortillas. It is also used in sponge cakes, muffins, tarts, fritters, batters, empanada doughs, churros and pastries in general.
Intake mode
- Pastry in general: For every 400g of flour add 16g (1 sachet) of yeast.
- Sponges, cakes and muffins: For every 250g of flour add 8g (1/2 envelope) of yeast.
- Fritters: For every 300g of flour add 8g (1/2 sachet) of yeast.
- Doughs for empanadas and churros: For every 500g of flour add 16g (1 sachet) of yeast.
- Gypsy arm: For every 200g of flour add 8g (1/2 sachet) of yeast.
- Omelettes: For every 3 eggs add 8g (1/2 sachet) of yeast.
- Breaded: For every 250g of flour add 8g (1/2 sachet) of yeast.
These dosages are indicative and may vary depending on the recipe.
Storage conditions
Store in a cool, dry place protected from light. Under proper storage and conservation conditions, shelf life: 3 years.
Ingredients
Raising agents: Glucono delta lactone E-575 and sodium hydrogen carbonate E-500ii, corn flour and acidity corrector: Monopotassium tartrate E-336i.
Nutritional table
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For 100 g
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Energetic value250 kcal
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Lipid fatsg
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Saturated fatty acidsg
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Carbohydrates / Carbohydrates21 g
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Sugarsg
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Dietary fiberg
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Proteing
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Salt16.5 g
Specs
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