Lagun flour (W 350 - 380)

Allergens
Gluten
Gluten

It contains a high percentage of gluten (11.5%-13.5% of proteins per 100g). These kind of flours absorb great amounts of water and result in consistent and malleable doughs.

It’s great for making bread or fermented bread dough (as the dough used for pizzas or the traditional Spanish “roscón de reyes”).

Nutritional information (0.1 kg)
Fiber 3.4 g
Saturates 0.16 g
Monounsaturated fatty acids 0.13 g
Polyunsaturated fatty acids 0.51 g
Cholesterol 0.0 mg
Calcium 15.0 mg
Iron 1.1 mg
Zinc 0.8 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 22.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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