Main ingredientsWheat flour “00” - gluten -, vegetable margarine , water, salt.
Traditional oven - Allow to thaw the dough at room temperature and then roll out on a lightly floured surface until a thickness of 3mm or so, fill to taste and brush the surface with beaten egg yolk. Bake at 200/220°C for 20 minutes for small products such as rustic, vol au vent or small pizza and 40 minutes for pies.
Average nutritional value for 100 g of product
1631 kJ - 391 kcal
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