Flour with enhanced binding strength. Ideal for long-term thickening of soups and sauces.
Description
Superior Binding Flour
A flour type with enhanced binding properties. To be used as a base for roux. Ideal for long-term binding of soups and sauces, preventing separation.
Ingredients
instant tarwebloem
GMO free: Yes
Irradiated: No
Allergens
les céréales contenant du gluten
crustacés
oeufs
poisson
arachides
soja
lait
fruits à coque
céleri
moutarde
sésame
sulfites
lupin
mollusques
Valeurs nutritionnelles
| Product | |
|---|---|
| Par 100 (g) | |
| Énergie (kJ/kcal) | 1430 / 335 |
| Matières grasses | 1 g |
| dont acides gras saturés | 0.1 g |
| Glucides | 71 g |
| dont sucres | 1 g |
| Protéines | 10 g |
| Sel | 0 g |
Contact details
Koopmans Profesioneel
Antwoordnummer 7204, NL-3800 TE, Amersfoort
This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer