-30% less vegetable fat Source of fibres (4.5g for 100g)
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Our recipe
Margarine – 31.4%
Wheat Flour T55 – 39.3%
Water – 23.7%
Standard Lupine Flour F500 – 4.7%
Sugar – 0.6%
Salt – 0.3%
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Our process
Preparation of the tempera:
- Mix together the flours, 1/4 of the fat, salt & water
- Knead & store in a cool place
Incorporation of the remaining fat:
- Spread the tempera, put the fat on it & fold it down
- Spread & fold in 3
- Repeat the process 3 times
Baking: 20 minutes at 250°C
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List of ingredients
Margarine, Wheat flour, Water, Lupine flour, Sugar, Salt
Allergens: Gluten, Lupine
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