FLOUR FOR LEAVENED PRODUCTS - 1000 g

Only 5.83 g of carbohydrates per 100 g

A low-carb flour blend designed for those who want to prepare bread, breadsticks, and other leavened doughs with a mixture specifically developed to offer good workability, structure, and yield.

Its formulation is designed to help you achieve more convincing and satisfying results while maintaining a very low carbohydrate content compared to traditional flours and blends.

In brief:

• only 5.83 g of carbohydrates per 100 g
• ideal for bread and breadsticks
• rich in fiber and protein
• blend designed for leavened doughs
• good workability
• also suitable for prolonged rising times
• 1 kg pack
• contains gluten
• GMO-free

Why choose it:

Designed for leavened doughs

This flour blend is created for preparations that require structure, elasticity, and good dough stability, such as bread, breadsticks, and other savory leavened products.

Fewer carbohydrates, more freedom

With only 5.83 g of carbohydrates per 100 g, it represents a solid foundation for anyone wanting to prepare baked goods within a low-carb dietary context.

Rich in fiber and protein

The mixture combines wheat protein, resistant starch, and fiber to offer a good balance between nutritional composition, workability, and dough structure.

Also suitable for longer preparations

The formulation is designed for doughs that require good stability during processing, resting, and rising.

What it's really like:

This is not a generic flour and not a traditional flour simply lightened in carbohydrates.

It is a specific blend for low-carb leavened products, developed to help you manage doughs that require strength, structure, and the ability to hold their shape during processing.

It does not identically replace a traditional flour in every recipe: hydration, amount of yeast, and resting times must be adapted to the characteristics of the blend and the result you want to achieve.

What to expect

• good dough workability
• firm structure
• good stability during resting and rising
• a specific base for low-carb baked preparations
• more credible results compared to blends not designed for leavened products
• the need to adapt recipes compared to a traditional flour

Ingredients:

vital wheat gluten, resistant tapioca starch, inulin, wheat fiber, GMO-free. Allergens highlighted in bold.

Why these ingredients

• Vital wheat gluten – contributes to the structure, elasticity, and stability of the dough
• Resistant tapioca starch – contributes to the structure and performance of the blend in baked goods
• Inulin – increases fiber content and contributes to the balance of the formulation
• Wheat fiber – helps give body to the dough and further increases fiber content