GLUTEN FREE FLOUR FOR YOUR PIZZA FOR BAKERY PRODUCT PERFECT FOR PIZZA, PASTA AND BAKERY I'M FEEL GOOD! FOR YOUR BREAD! FOR HANDMADE DOUGH AND FOR BREAD MACHINE
Page 1 of 8 NoProtein RM GLUTEN FREE PRODUCT - PERFECT FOR PIZZA, PASTA AND BAKERY PRODUCT CODE: 2009 FEATURES: NoProtein - Rm is a preparation for the production of bakery products in general without gluten. Simplicity, customization and guarantee an excellent final product are its salient features. USE: Bakery: Bread in general in all shapes and sizes Pizzeria: focaccia soft, squeeze dry. Pastry: as a substitute for wheat flour in the preparation of pastries. Fresh Pasta: for the production of Pasta Makers. COMPOSITION: CORN STARCH, RICE FLOUR, FOOD FIBER, SUGAR, Thickener: GUAR GUM, E.464, MALTODEXTRIN. FINISHED IN POWDER FOR BAKERY. Conforms to: DM 02/27/96 n 209, Presidential Decree November 30 1998 n 502, Regulation (EC) No. 178/2002, Regulation (EC) No. 852/2004, Regulation (EC) n 882/2004. DIRECTIVE 2000/13/EC of 20 March 2000, D.L. June 23, 2003 No. 181, REGULATION (EC) No 41/2009 of 20 January 2009. Product not intended for the final consumer. Labelling in accordance with article 17 of Legislative Decree No. 109 27.01.92. See the following pages.
Page 2 of 8 ALLERGEN ALLERGEN AND RISK With reference to the specific material designated, pursuant to Legislative Decree No. 114 of February 8, 2006 are shown in the table any allergenic ingredients. Allergens FOOD (Annex IIIa of EC Directive 89/2003 of 10 November 2003) Cereals containing gluten (wheat, rye, barley, oats, spelled, kamut or their hybrid strains) and Derivative Products PRESENCE SOME * POSSIBLE PRESENCE ACCIDENTAL** Crustaceans and products made from shellfish. Eggs and eggs based. Fish and fish products Peanuts and peanut-based products. Soy and soy products. Milk and milk-based products (including lactose) Nuts, (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts) and derivative products. Celery and celery products. Mustard and products based on mustard. Sesame seeds and products made from sesame seeds. Sulphur dioxide and sulphites at concentrations greater than 10 mg. / Kg. or 10 mg. / liter. expressed as So2. Lupin and products thereof Molluscs and products thereof Notes. * A Yes in the column PRESENT SOME is to be understood as a direct addition, that the allergen is present in the food product because it is an ingredient or constituent of an ingredient (including solvents, thinners, and media flavor and additives). ** To YES in column POSSIBLE PRESENCE OF ACCIDENTAL is to be understood as cross-contamination, that the allergen may be present in food due to accidental causes such as human error, residues from other processes, and so on. O.G.M. This product does not contain, is not made and is not produced from GMOs in compliance with EC regulations: n 49/2000 - amending Regulation (EC) No. 1139/98 of the Council concerning the compulsory indication on the labeling of certain foodstuffs produced from genetically modified organisms of particulars other than those provided for in Directive 79/112/EEC (Spec Art.1, para. 2, letter. B) n 50/2000 - on the labeling of foods and food ingredients containing additives and flavorings derived from genetically modified or genetically modified organisms. n 1829/2003 - on genetically modified food and feed. n 1830/2003 - concerning the traceability and labeling of genetically modified organisms.
Page 3 of 8 SPOLETTA 870 gr. Hot water (37 C). 30 gr. Extra Virgin Olive Oil 20 gr. Salt 10 gr. Yeast Freeze-dried Place in a planetary leaf equipped with all the ingredients and knead for 5 (the dough should be smooth). Break into pieces from 125-130 gr., Train and integliare on perforated tray. Let rise at 30 C. and 65% U.r. 35 approx. Bake in a Rotor with steam at 270 C. 20-25. Based on the composition of the preparations and the recommended dose must be given on the package or container the following information: CORN STARCH, RICE FLOUR, WATER, FIBER FOOD, OIL EXTRA VIRGIN OLIVE OIL,SUGAR, SALT, Thickener: GUAR GUM, E.464, YEAST, MALTODEXTRIN.
Page 4 of 8 FOCACCIA 800 gr. Hot water (37 C). 100 gr. Extra Virgin Olive Oil 25 gr. Salt 10 gr. Yeast Freeze-dried Place in a planetary leaf equipped with all the ingredients and knead for 5 (the dough should be smooth). Break into pieces you want, train and integliare on well-oiled baking sheet. Brush with oil Extra virgin olive oil and salt. Let rise at 30 C. and 65% U.r. 35 approx. Bake in a Rotor with steam at 270 C. for 20. Based on the composition of the preparations and the recommended dose must be given on the package or container the following information: CORN STARCH, RICE FLOUR, WATER, OIL EXTRA VIRGIN OLIVE OIL, FOOD FIBER, SUGAR, SALT, Thickener: GUAR GUM, E.464, YEAST, MALTODEXTRIN
Page 5 of 8 DRIED CRUSHED 850 gr. Hot water (37 C). 30 gr. Extra Virgin Olive Oil 100 gr, Margarine (softened) 25 gr. Salt 10 gr. Yeast Freeze-dried Place in a planetary leaf equipped with all the ingredients and knead for 5 (the dough should be smooth). Break, roll the dough thin and integliare on well-oiled baking sheet. Brush with oil Extra virgin olive oil and salt. Let rise at 30 C. and 65% U.r. 35 approx. Bake in a Rotor with steam at 270 C. for 20. Based on the composition of the preparations and the recommended dose must be given on the package or container the following information: CORN STARCH, RICE FLOUR, MARGARINE, DIETARY FIBRE, EXTRA VIRGIN OLIVE OIL, SUGAR, SALT, Thickener: GUAR GUM, E.464, YEAST, MALTODEXTRIN.
Page 6 of 8 PIZZA 850 g r. Hot water (37 C). 50 gr. Extra Virgin Olive Oil 25 gr. Salt 10 gr. Yeast Freeze-dried Topping 640 gr. flavored tomato for pizza q.b. mozzarella, mushrooms, etc.. Place in a planetary leaf equipped with all the ingredients (except the topping) and knead for 5 (the dough should be smooth). Break into pieces you want: For pizza plate spread 250 gr. pasta slightly higher at the edges and immediately put 80 gr. tomato flavored. Let rise at 30 C. and 65% U.r. 35 approx. Add the remaining ingredients and cook on microwave plate at 290 C. 4 or so. For pizza slices break (for baking dim. Cm. 40 x 60) 1000 gr. about pasta. form and integliare on well-oiled baking sheet and immediately put 320 gr. Tomato flavored pizza. Let rise at 30 C. and 65% U.r. 35 approx. Bake on oven plate at 230 C. for 20. Add remaining ingredients and finish cooking. Based on the composition of the preparations and the recommended dose must be given on the package or container the following information: CORN STARCH, RICE FLOUR, WATER, OIL EXTRA VIRGIN OLIVE OIL, FOOD FIBER,SUGAR, SALT, Thickener: GUAR GUM, E.464, YEAST, MALTODEXTRIN. (Add the various topping)
Page 7 of 8 SESAME STICKS 1000 gr. Hot water (37 C). 100 gr. Extra Virgin Olive Oil 25 gr. Salt 20 gr. Yeast Freeze-dried Topping Sesame seeds Place in a planetary leaf equipped with all the ingredients (except the topping), and knead for 5 (the dough should be smooth). With siringatrice or Sac with a few small hole, forming the breadstick placing it on perforated tray with baking paper and garnish with sesame seeds. Let rise at 30 C. and 65% U.r. 35 approx. Bake in a Rotor with steam at 270 C. for 20. Based on the composition of the preparations and the recommended dose must be given on the package or container marked as follows: CORN STARCH, RICE FLOUR, OIL EXTRA VIRGIN OLIVE OIL, FOOD FIBER, SUGAR, SALT, Thickener: GUAR GUM, E.464, YEAST, MALTODEXTRIN. Topping: SESAME SEEDS.
Page 8 of 8 STORAGE. Store in a cool, dry place away from sunlight. The package must be closed immediately after use. Storage life 12 months. PACKING. Multiwall paper bags 15 Kg net. REVISIONS. Revision No. 2 of 09.06.2014 All the information and formulas contained in this MSDS is based on data considered to be reliable. Not being under our control the operating conditions of our. customers, we can not be responsible for formulation, risk conditions or obligations arising from the use of our products. prod-ucts. Each user is personally responsible for compliance with all legal requirements for the use of the product, and any patent rights. Small variations of the analytical data are within the limits of the method used for their determination.