Flour Potato Bread
Flour Potato Bread Flour Potato Bread

Flour Potato Bread

Pan Patata, a blend of soft wheat and potato flakes to prepare delicious and soft sweet and savoury recipes that last long.


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Usage recommendations

Suitable for making bread, focaccia, pizza in a pan, as well as soft cakes, brioche bread, sweet and savory muffins.

Mix Pan Patata at 50% with aLinea Tradizione flour of strength for preparation.


Weak mix - to be mixed with one of the flours of Linea Tradizione, depending on the use.

Strength is the ability to form the gluten mesh (which retains more or less carbon dioxide) and the power to absorb liquids. The proteins responsible for gluten formation are two insoluble proteins: gliadin and glutenin.

Weak flours form a gluten mesh that retains little carbon dioxide and has a reduced liquid absorption. Weak flours are more suitable for all preparations that do not require a leavening time.

Strong flours are rich in gluten, absorb liquids to a greater extent, and retain more carbon dioxide. The doughs are tenacious, very elastic, and suitable for supporting long leavenings.

Recommended recipe

Soft bread in a loaf pan


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