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Universal mix with prebiotic chicory inulin

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corn starch, rice flour, vegetable fibers (bamboo fiber, psyllium husk fiber, potato fiber), tapioca starch, corn flour, dextrose, chicory inulin 4%, stabilizers (guar gum, E464), potato flakes, raising agent (sodium carbonates), flour treatment agent (ascorbic acid), acidity regulator (citric acid)

Size: 1 kg

gluten free

soy free

wheat free

lactose free

Nutrition facts
100 g
flour mix
1 portion bread
1 portion bread
100g RI%***
Energy 1344kJ /
318 kcal
935 kJ /
222 kcal
11 %
Fat 0,3 g 4,1 g 6 %
of which saturates 0,1 g 0,4 g 2 %
Carbohydrate 69,8 g 40,0 g 15%
of which sugars 5,1 g 2,3 g 3 %
Fiber 13,4 g 9,5 g
Protein 2,0 g 1,6 g 3 %
Salt 0,03 g 1,14 g 19%
Inulin from fibers 4 g 2,4 g
Lactose from sugars < 0,1 g < 0,1 g

Prebiotic chicory inulin

Chicory root fibers (inulin and oligofructose) are soluble, prebiotic, fermentable dietary fibers.

The dietary fiber inulin can be commonly found in chicory roots, as well as in many other vegetables and fruits, like onions, leeks, garlic, bananas or artichokes.

Prebiotics are natural, organic, indigestible nutrients (fibers) that stimulate the growth of beneficial (probiotic) bacterial strains in the colon that are important to us, thus helping to improve the health of the body.

It’s us supports the general well-being of gluten-sensitive people (people with celiac disease) by introducing flour mixes and dry pastas containing new prebiotic chicory inulin. A healthy intestinal system, where 70% of our immune cells are located, can have a good effect on our overall well-being, so it is very important how we feed.

Recipe suggestion


  • 500 g of miklos’ universal mix plus
  • 540 ml lukewarm water
  • 30 ml of oil
  • 10 g of salt
  • 20 g of fresh yeast.

Mix the ingredients well with a hand mixer until a smooth dough is obtained. Place it in a greased bread pan and let it rise until doubled in a lukewarm place. Bake it in a preheated oven at 200 degrees for 45 minutes. Spread it with oil before baking. Put some water in a pan at the bottom of the oven.

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Recipe suggestion

Sesame bun

  • 15 dkg miklos’ universal mix plus
  • 25 dkg cottage cheese
  • 3 tbsp plain yogurt
  • 1 egg
  • 1 coffee spoon baking powder
  • half a dl of olive oil
  • salt

1 egg on top

Knead the dough ingredients thoroughly, stretch it on a floured board and cut the buns out.
Spread them with a beaten egg and dip them in sesame seeds. Bake at 200 degrees for 15-20 minutes.

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Recipe suggestion

Crescent rolls

  • 50 dkg of miklos’ universal mix plus
  • 3 dl plain yogurt
  • 1.5 dl of water
  • 1 bag of dried yeast
  • 1 tbsp salt
  • 5 dkg butter

Knead a dough from the ingredients and half of the butter then let it rest for 1 hour. Halve the dough and stretched into 2 large circles. Cut them into 6-6 slices, spread them with the remaining melted butter and roll them up. Let them rise for 30 minutes, then sprinkle little water on top of them and fry at 180 degrees for 20 minutes.

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Recipe suggestion

Cressent role sandwich

  • 50 dkg of miklos’ universal mix plus
  • 3 dl plain yogurt
  • 1.5 dl of water
  • 1 bag of dried yeast
  • 1 tbsp salt
  • 5 dkg butter

Stir in the chopped mint leaves in the yogurt, spread the croissants with it. Eat the rolls with fresh fruits.

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Meet Miklos, our co-creator for flour mixes & cooking.

Enjoy the baking :-) Miklos

If I had to eat only one thing for the rest of my life, it would be bread!

Miklos started It’s us with his wife Maria. Together they experimented with baking recipes for their friends and family. Miklos loves the mountains and enjoys listening to music. If he had to eat only one thing for the rest of his life, it would be bread!

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