Use for pastas, pancakes, pastries, and cakes. 15% carb, 56% fibre, less than 1% fat and 254 kcals per 100g of which 106 kcals is from fibre (as required by EFSA). The main ingredient is resistant wheat starch (see Fibersym, Atchison, KS, USA).
Use for egg pasta using a standard recipe 1 egg per 100g flour with a little salt, olive oil and water. You can mix with linseed and oat bran fiberflour to create finer grades of flour in other recipes that require fine powder rather than the coarser whole grain of our original blend.
Nutritional Information per 100g
Energy 253kcal / 1042 kJ Fat 0.6g of which saturates 0.1g Carbohydrates 15g of which sugars 0.3g Fiber 53g Protein 21g
Note: energy calculation attributes 2 kcal per gram of fibre
Made with resistant wheat starch, wheat flour, wheat gluten, soluble gluco-fibre, inulin, oat fibre, active malt flour, soluble fibres: guar gum, hydroxypropyl methyl cellulose, antioxidant: ascorbic acid. Allergens in bold print.