Product Specification
Gluten-Free Backed Goods
All-Purpose GF Flour Mix
Product Name:
Ref.
5012292745216
A mix of flours, starches and functional ingredients in a light yellow color
performing as a readymade dry mix for manufacturing high quality gluten free
baked goods with ease.
Local distributors of gluten free products. The mixes are packed for purchase
without a label and branding can be private label or under the "Bake Freely" brand
name and logo.
The gluten free flour mix, with the suggested added ingredients, is for use at home
for a variety of delicious, homemade GF baked goods (recipes included)
Made in Israel
Kosher Parve
Easy to make. Free of Gluten, Sugar, Lactose
Rab. Emek-Hefer
and Casein, Trans fatty acids, preservatives.
"‫"ברכתו שהכל‬
Some recipes are suitable for Vegan baking.
Starches (Potato, Corn, Tapioca), Soy Flour, Dietary Fiber, Pea Flour, Stabilizers
(Xanthan-Gum, E466), Baking Powder (E450, E500), Emulsifier (E471).
Description
Target
Market:
Applications
Origin:
Benefits:
Ingredients:
Package, Storage & Shelf Life
Package:
500g packs in a PP transparent
laminate, packed without labels
Shelf Life:
18 months in proper storage
Storage: Cool, dry and shaded environment. 4° - 25°
Pallet:
Euro Pallet=aprox. 700 Kg, h=190cm, 128
Cases (16X8), 10 packs per case = 1280 pcs.
Chemical & Physical:
Preservatives:
Moisture:
Organoleptic:
Chemical:
None
Less than 10 ppm
Sulfur Dioxide:
< 15%
Contains: Soy.
Allergenic Material
Taste - Natural, Color –Yellowish, Odor – Odorless
Total plate count < 10,000
Coliforms < 500
Yeast and moulds < 1000
Salmonella – Negative In 25g
Bacillus Cereus < 1000
E. Coli < 100
Staph Aureus < 100
Nutritional Value
100 grams of:
Energy
Protein
Carbohydrate
Dietary Fiber
Fat - Total
Saturated fat
Trans Fat
Cholesterol
Sodium
Iron
Calcium
Flour
326
6.7
64
11
2.4
0.6
0
0
410
2.1
97
kcal
gram
gram
gram
gram
gram
gram
mg
mg
mg
mg
Recipes included:
 Bread/buns (Soft dough in moulds)
 Bread/buns (kneading)
 Pizza dough
 Chocolate chip cookies
The flour mix can be used as a
substitute for wheat flour for standard
home baking recipes (Ratio 1:1)
Dietary Fiber = 2 Kcal
Last Update: 6-Feb-14
Manufactured By L.D. Bar-El Ltd.
Tzvi HaNahal St. 15, POB 12137, Emek Hefer , Industrial Park, 38777, Israel,
Tel: +972-4-6224695
Fax: +972-4-6343071
E-Mail: [email protected]
Product Specification
Gluten-Free Backed Goods
Baking Instructions:
1. Soft Dough for Breads / Rolls / Buns:
Ingredients:
1½ Cups of Water (360g)
2 Large Eggs
¾ Cup Vegetable Oil (160g)
1 Teaspoon Salt (10g)
2 Teaspoons Sugar (15g)
4 Teaspoons Dry Yeast (20g)
1 pack 500g All-Purpose Mix
*** Sugar is not mandatory for
the recipe, however, proofing
time needs to be increased if
sugar is not used
Preparation Instructions:
1. Mix all of the dry ingredients in a mixer bowl for a few
seconds using a K-hook.
2. Add the rest of the ingredients and mix at high speed for 5
minutes.
3. Pour the dough into 2 bread moulds or 3 English cake
moulds.
4. Let the dough proof in a moist and warm environment
until it expands in volume, at least to double. (around 1
hour in room temperature)
5. Bake in a pre-heated oven at 180°C for approximately 55
minutes.
*** Buns/Rolls/Baguettes can be made by forming the dough
with a disposable pastry bag on a tray lined with baking
paper. Decrease baking time to 25-35 minutes.
2. Bread and Buns – kneaded dough
Ingredients:
1¼ Cups of Water or Milk (300g)
¾ Cup Vegetable Oil (160g)
1 Large Egg (60g)
1 Teaspoon Salt (10g)
4 Teaspoons Dry Yeast (20g)
⅔ Cup Sugar (130g)
1 pack 500g All-Purpose Mix
A sprinkling of Corn or Rice
Flour for dusting hands and work
surface
*** Vegans can replace 1 egg
with ¼ cup of water (60g)
Preparation Instructions:
1. Place all ingredients in a mixer bowl and mix at medium to
high speed using a K-hook for around 5 minutes.
2. Extract the sticky dough from the mixer bowl and place in
an oiled container, mould to a ball, cover with a kitchen
towel and let dough rest for one hour in a warm and moist
environment.
3. Dust your hands and work surface with corn or rice flour
and extract the proofed dough.
4. Divide the dough into two parts for breads or 6 parts for
buns.
5. Mould into the desired shape, place on an oven tray lined
with baking paper. Cover with a kitchen towel and let sit
for an additional one hour.
6. Remove the towel and add any topping of your choice: 1)
brush with whisked egg and sprinkle with sesame and/or
poppy seeds 2) brush with Olive oil and sprinkle with
herbs and/or sea salt.
7. Bake in a pre-heated oven at 170°C. Breads- 30-35
minutes and buns 20-25 minutes.
Last Update: 6-Feb-14
Manufactured By L.D. Bar-El Ltd.
Tzvi HaNahal St. 15, POB 12137, Emek Hefer , Industrial Park, 38777, Israel,
Tel: +972-4-6224695
Fax: +972-4-6343071
E-Mail: [email protected]
Product Specification
Gluten-Free Backed Goods
3. Chocolate Chip Cookies
Ingredients:
150g Butter
½ Cup White Sugar (100g)
⅓ Cup Brown Sugar (65g)
2 Large Eggs (120g)
1 Teaspoon Vanilla extract
2 Tablespoons of Water (30g)
¼ Teaspoon Salt (3g)
250g, All-Purpose Mix (½ Pack)
200g, Chocolate chips
Preparation Instructions:
1. Mix the butter and sugars in a mixer bowel using a KHook at high speed for around 2 minutes.
2. Add the eggs, vanilla extract, water and salt and then mix
for an additional 3 minutes.
3. At medium speed, gradually add in the flour mix to the
mixer bowl. Continue mixing for around 3-4 minutes until
the flour is fully incorporated and the dough begins to
form a ball around the beater.
4. Add the chips and continue mixing for 30 more seconds
just until the chocolate chips are well distributed through
the dough.
5. With oiled hands or by using 2 spoons, form the cookies
and place them on an oven tray lined with baking paper.
6. Bake in a pre-heated oven at 180°C for 15-20 minutes.
Cookies are ready when edges are golden.
4. Pizza Dough
Ingredients:
Preparation Instructions:
1. Place all ingredients in a mixer bowl and mix at medium to
1¼ Cups of Water (300g)
high speed using a K-hook for around 5 minutes.
3 Tablespoon Vegetable Oil (40g) 2. Extract the dough and form a ball. Cover the ball of dough
with plastic wrap and place in the refrigerator for one hour.
1 Teaspoon Salt (10g)
3. Dust your hands, the ball of dough and the work surface
3 Teaspoons Dry Yeast (15g)
with corn or rice flour and divide the dough into smaller
¼ Cup Sugar (50g)
balls before flattening.
4. Using a rolling pin, flatten each ball of dough to form a
1 pack 500g All-Purpose Mix
sheet of about 1 cm thick. You can shape the sheet to any
size (or shape) desired.
A sprinkling of Corn or Rice
Flour for dusting hands and work 5. Cover the pizza crusts with a kitchen towel and let the
pizza crust sit for about 30 minutes for proofing.
surface
6. Spread pizza sauce over the base and add cheese and
desired toppings.
7. Bake in a pre heated oven at 200°C for around 20 minutes
until cheese and the crust edges are golden.
Last Update: 6-Feb-14
Manufactured By L.D. Bar-El Ltd.
Tzvi HaNahal St. 15, POB 12137, Emek Hefer , Industrial Park, 38777, Israel,
Tel: +972-4-6224695
Fax: +972-4-6343071
E-Mail: [email protected]