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Odlums Cream Flour 2 Kilograms

Special OfferSAVE 49c Was 2.99 No... valid until 12/11/2019

€2.50 (€1.25/kg)

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Product Details

Each 100g serving contains

  • Energy

    1449kJ
    341kcal
    ,17% " of your " GDA
  • Fat

    1.3g
    ,2% " of your " GDA
  • Saturates

    0.2g
    ,1% " of your " GDA
  • Sugars

    1.5g
    ,2% " of your " GDA
  • Salt

    0.75g
    ,13% " of your " GDA

of an adult's reference intake

Wheat Flour

For more recipe inspiration and handy tips visit us at www.odlums.ie and follow us on www.facebook.com/odlums

At Odlums, we have been milling the finest quality wheat to bring you Ireland's favourite flour for over 170 years! Our expertise began in 1845 when the Odlum family opened their first flour mill in Portlaoise and we have been milling Ireland's best-loved flour ever since. Bake with the Best is our philosophy and using Odlums' ingredients guarantees baking brilliance and delicious results every time!

Bake with the Best® this Christmas
Source of fibre
Suitable for vegetarians and vegans

Source of fibre


Allergy Information


Lifestyle

Suitable for Vegans
Suitable for Vegetarians
Suitable for Vegans
Suitable for Vegetarians


Pack Quantity

2kg ℮


Recipes

Christmas Yule Log
Ingredients:
75g/3oz Odlums Cream Plain Flour (less 2 tablespoons)
3 Eggs (separated)
Pinch of Salt
75g/3oz Caster Sugar
2 tablespoons Cocoa
1 level teaspoon Baking Powder

To Decorate
Icing Sugar and Holly Sprigs

Filling & Icing
50g/2oz Butter
150g/5oz Dark Chocolate (broken into pieces)
1 tablespoon Golden Syrup
250ml carton of Cream
225g/8oz Icing Sugar (sieved)

To Make
1. Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin 28cm x 18cm/11" x 7" with greaseproof paper.
2. Put egg whites into a large clean dry bowl, add a pinch of salt. Beat until mixture is stiff and dry looking. Add sugar and continue beating until thick and shiny. Finally beat in egg yolks until thick and trail of beaters remain. Sieve flour, cocoa and baking powder together and gradually add to the egg mixture, folding it in with a metal spoon.
3. Transfer to prepared tin and spread evenly. Bake for 10 mins. Lay a sheet of greaseproof paper, dusted with caster sugar, on the work surface. When the cake is baked, turn it onto the paper, remove the lining paper and trim the edges with a sharp knife. Roll the cake up from its longest edge with the paper inside. Leave to cool.

To Make Icing
1. Melt chocolate and butter in a bowl over a pan of hot water. Take from the heat, stir in syrup and 5 tbsp of cream. Beat in the icing sugar until smooth.
2. Whisk the remaining cream until stiff. Remove the paper from the cake, spread the cream and carefully roll up again into a log.
3. Cut a thick diagonal slice from one end of the log. Lift the log onto a plate, then arrange the slice on the side with the diagonal cut against the cake to make a "branch".
4. Spread the icing over the "log" and the branch (don't cover the ends).
5. Use a fork to mark the icing to give the effect of tree bark. Dust with icing sugar to resemble snow and decorate with holly leaves.
Enjoy!


Usage Text

Contains 20 servings per pack


Usage Count

20 Servings


Origin Country Name

Ireland


Packed-In Country Name

Ireland


Recycling Info

Packing - Recyclable

Packing - Recyclable


Storage Type

Ambient


Return To

Valeo Foods,
Merrywell Industrial Estate,
Ballymount,
Dublin 12.
Visit www.valeofoods.com or www.odlums.ie
For Customer Care Freephone 1800 855 706


Name and Address:

Valeo Foods,
Merrywell Industrial Estate,
Ballymount,
Dublin 12.


Ingredients

Wheat Flour, Raising Agents (Sodium Bicarbonate, Acid Calcium Phosphate, Sodium Acid Pyrophosphate)


Storage

Store in a cool, dry place.
Store in an airtight container once opened.
For Best Before See Top of Pack

Nutrition

Nutrition
Typical Valuesper 100g
Energy (kJ)1449
Energy (kcal)341
Fat (g)1.3
of which saturates (g)0.2
Carbohydrate (g)76.3
of which sugars (g)1.5
Fibre (g)3.1
Protein (g)10.8
Salt (g)0.75




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