Hazelnut taste / Yellower colouring / Better machinability of the dough / Better shelf life / Possibility to reduce the amount of salt
1
Our recipe
Wheat flour (T55) – 46.3%
Margarine – 25.1%
Icing sugar – 14.1%
Standard lupin flour – 4%
Salt – 0.4%
Water – 10%
2
Our process
Mix together the flours & butter in a sandy preparation
Add the sugar, salt & cold water
Knead
Baking: 12 minutes at 220°C
3
List of ingredients
Wheat flour, Margarine, Icing sugar, Lupin flour, Salt, Water.
Allergens: Gluten, Lupin
4
Associated products
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-25% fewer hazelnuts / -25% less butter / Rich in fibres (6.1g for 100g)