{"id":6701,"date":"2026-09-18T14:10:14","date_gmt":"2026-09-18T12:10:14","guid":{"rendered":"https:\/\/profibra.pl\/?post_type=product&p=6701"},"modified":"2026-10-16T10:50:37","modified_gmt":"2026-10-16T08:50:37","slug":"mix-szwedzki-pku-niskobialkowy-500-g","status":"publish","type":"product","link":"https:\/\/profibra.pl\/en\/product\/mix-szwedzki-pku-niskobialkowy-500-g\/","title":{"rendered":"Swedish low-protein PKU mix 500 g"},"content":{"rendered":"

The Swedish PKU mix is a low-protein, gluten-free bread mix for people on a low-phenylalanine diet (PKU)<\/a>. It lets you bake bread with a soft crumb while keeping the protein content low.<\/p>\n

Use<\/h3>\n

For baking bread in the oven or in a bread machine.<\/p>\n

Ingredients<\/h3>\n

gluten-free wheat starch, glucose, thickeners: guar gum, hydroxypropyl methylcellulose, potato fibre, acidity regulator E 575, raising agent: sodium carbonate.<\/p>\n

Nutrition information per 100 g<\/h3>\n\n\n\n\n\n\n\n\n\n\n
Energy<\/td>\n1522 kJ \/ 359 kcal<\/strong><\/td>\n<\/tr>\n
Fat<\/td>\n0,68 g<\/strong><\/td>\n<\/tr>\n
- of which saturates<\/td>\n0,26 g<\/strong><\/td>\n<\/tr>\n
Carbohydrate<\/td>\n86,71 g<\/strong><\/td>\n<\/tr>\n
- of which sugars<\/td>\n3,8 g<\/strong><\/td>\n<\/tr>\n
Fibre<\/td>\n2,31 g<\/strong><\/td>\n<\/tr>\n
Protein<\/td>\n0,24 g<\/strong><\/td>\n<\/tr>\n
Salt<\/td>\n0,18 g<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Recipes<\/h3>\n

Bread recipe<\/h4>\n

Ingredients:<\/strong>
\n500 g Swedish PKU mix
\n10 g salt (1 teaspoon)
\n10 g sugar (1 teaspoon)
\n20 g fresh yeast or 7 g dried yeast
\n20 g oil (1 tablespoon)
\n450 ml water (approx. 28\u00b0C)<\/p>\n

Method<\/h4>\n
    \n
  1. Put all the ingredients in a bowl.<\/li>\n
  2. Mix on low speed for 1 min, then on high speed for 3 min until smooth.<\/li>\n
  3. Transfer the dough into tins, filling them to 1\/3 of their volume.<\/li>\n
  4. Cover the tin with a cloth and leave to rise for about 40 minutes, until the dough has doubled in volume.<\/li>\n
  5. Put a dish or tray of water in the oven and preheat the oven to 210\u00b0C without fan.<\/li>\n
  6. Put the tin with the dough into the preheated oven and bake for about 40 minutes.<\/li>\n
  7. Take the bread out of the tin and let it cool for about 15 minutes.<\/li>\n<\/ol>\n

    Certificates and diet<\/h3>\n