Baking powder vanilliato

the aroma 100.0% , salt 0.0% , knead the flour and the frun by spooning alternating the milk and add the sifted yeast bread d angels 0.0% , finally 0.0% , sprinkle the washed 0.0% , dry and floured raisins and the pinversa the dough in a doughnut stam 0.0% , uto and floured and sprinkle sugar lower grain of the form lavord ii ero 0.0% , the u and rainbow 0.0% , cook in and ato at 190 ° c for 40-45 min how to use 0.0% , mixing well 0.0% , immediately put the dough in the preheated fomo and do not open the door during cooking 0.0% , dose per 500 g of flour 16ge leavening agent for gluten-free oven dolc ingredients 0.0% , sodium hydrogen carbonate e500 0.0% , corn starch 0.0% , Stabiliser 0.0% , sodium 0.0% , Potassium 0.0% , calcium salts of fatty acids e 470all 0.0% , flavouring 0.0% , store in a cool and dry place to be consumed preferably by 0.0% , P 0.0% , a sede e stabilimento via ugo la malfa 0.0% , 60 25015 desenzano del garda 0.0% , ITALY 0.0%