the aroma and salt, knead the flour and the frun by spooning alternating the milk and add the sifted yeast bread d angels, finally, sprinkle the washed, dry and floured raisins and the pinversa the dough in a doughnut stam (ø 24 cm) uto and floured and sprinkle sugar lower grain of the form lavord ii ero, the u and rainbow, cook in or ato at 190 ° c for 40-45 min how to use: pchyen entuali small lumps and add the last yeast setacek af mpasto, mixing well, immediately put the dough in the preheated fomo and do not open the door during cooking, dose per 500 g of flour 16ge leavening agent for gluten-free oven dolc ingredients: raising agents disodium idiphosphate (e 450), sodium hydrogen carbonate e 500, corn starch, stabilizer (sodium, potassium and calcium salts of fatty acids e 470all, flavorings, store in a cool and dry place to be consumed preferably by: 28,06,24 d l373612 rev032019 paneangell cameo s,p,a sede e stabilimento via ugo la malfa, 60 25015 desenzano del garda (bs) - italy