Roux gluten-free, homemade and stable when regenerated ( contains only cornflour, riceflour and colza oil)
| Cornflour (with gluten-free label) | 5.000 kg |
| Rice flour (with gluten-free label) | 2.200 kg |
| Rapeseed oil | 2.800 l |
Preparation
Preparation:• Assemble all the ingredients
Method:
• Knead all ingredients for 5 minutes using a dough hook.
Suggestion:
• Add to the boiling liquid and stir. The roux will become completely incorporated in the sauce after 5 minutes cooking
| Nutritional values | per 100 g |
|---|---|
| Energy | 2111 kJ |
| Energy | 505 kcal |
| Fat | 30 g |
| - of which saturates | 2.5 g |
| Carbohydrates | 51 g |
| - of which sugar | 0.7 g |
| Fibre | 4.2 g |
| Protein | 5.9 g |
| Salt | 0.0 g |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.