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VOLLER GETREIDEGESCHMACK, 100% LOW(ER) CARB STUDIENBESTÄTIGTE WIRKSAMKEIT LOWER CARB** - Nur 12g verwertbare Kohlenhydrate auf 100g. HIGH FIBER - Satte 33g Ballaststoffe auf 100g. HIGH PROTEIN - Volle 27% der enthaltenen kcal sind vegane Proteine. VEGAN - Unsere Backmischung ist zu 100% vegan. KINDERLEICHT - Dank ausgeklügelter Backmischung.
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Mit unserer Backmischung für High Protein & Low Carb Pizzaboden kannst du schnell und einfach deine Low Carb Pizza selber machen und dabei eine Menge Kohlenhydrate und Zucker sparen, ohne dabei auf den leckeren Getreidegeschmack verzichten zu müssen. Probiere sie aus und tauche ein in eine neue Art des Low Carb Pizzagenusses.
CONTENTS: 150 grams
INGREDIENTS: RESISTANT WHEAT STARCH*; WHEAT PROTEIN*; WHEAT FLOUR* partly fermented; chicory root fiber; dry yeast; rock salt; sweetener: erythritol; WHEAT FIBER*; acacia fiber; Stabilizer: guar gum; WHEAT MALT FLOUR*; coloring food: carrot extract. (* = allergenic ingredient)
ALLERGY ADVICE: Gluten (wheat) We produce a variety of handcrafted products for you in our small factory. That's why we cannot completely rule out traces of other allergens, but we assure you that we only use the ingredients listed here to make this product.
HEALTH CLAIMS: 1. Consuming foods/drinks that contain erythritol and/or other sugar alcohols instead of sugar causes blood sugar levels to rise less sharply after consumption than when consuming foods containing sugar. 2. Replacing digestible starch with resistant starch in a meal helps reduce the rise in blood sugar levels after the meal. 3. The carbohydrate erythritol is a polyhydric alcohol (sugar alcohol) that is not metabolized and is therefore not taken into account in carbohydrate comparisons. "Net Carbohydrates" describe the sum of metabolizable carbohydrates. 4. This product contains polyhydric alcohols and can therefore have a laxative effect if consumed in excess.
NUTRISCORE:
DURABILITY: At least 6 months after delivery.
MANUFACTURER AND MARKETER: Locawo Inh. Thomas Wiechel, Große Straße 31, 21380 Artlenburg, DE
EAN/GTIN: 4262386150120
Preparation:
1. Prepare Grease a baking tray or line it with baking paper. Preheat the oven. Top/bottom heat: around 210°C
2. Prepare and bake dough Mix the baking mixture and the lukewarm water by hand in a food processor suitable for yeast dough or in a mixing bowl and then knead the dough strongly and intensively. The wheat protein (gluten) it contains can only form well and become stretchy with intensive kneading. Let the dough rest on a covered surface floured with Locawo flour for 10-15 minutes. Then roll out or press the pizza base very thinly and top it with tomato sauce, cheese and other ingredients as desired. Bake the pizza on the lowest rack for at least 8 minutes.
Good advices:
Your pizzas will be best if you bake them directly on a stone.
Here you will find a few delicious low carb recipes from our recipe world :
We have not yet recorded any recipes for this article.
