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.
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.
Soft bread in a loaf pan
- 250g of Fior Fiore strong 00 flour
- 250g of Pan Patata flour
- 8g of Dried sourdough (or 2g of Dry beer yeast)
- About 250g of water
- 1 egg
- 5g of Malted wheat flour
- 30g of soft butter in small pieces
- 10g of salt
Type 0 soft wheat flour, potato flakes, salt, powdered milk, dextrose, malted soft wheat flour, enzymes (alpha-amylase), antioxidants (L-ascorbic acid).
May contain: wheat, rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)
|Nutritional declaration - average values per 100g of product:|
|ENERGY 1419kJ, 338kcal|
of which saturates 0.1g
of which SUGARS 1.7g
1 kg | paper bag.
Lot and expiration date
They are reported on the package.
Store in a dry and ventilated place, avoiding direct contact with walls and floors.
Once the bag is opened, it must be kept tightly closed in a dedicated space, away from other products that could cause deterioration, contamination or alteration of its characteristics. Flour should not be stored in the refrigerator or placed in nylon bags and frozen.
We do not recommend using airtight jars for storing flour.
Headquarters and plant
Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
6 months from the packaging date.
The shelf-life indicates the storage duration of a food product.
Flours generally have a minimum shelf-life indicated with the month and year because their food safety does not decrease even after this time.
The mixes from the Fibra e Benessere, Grano Duro, Gusto e Fantasia, Intolleranza e Mais lines have a different composition profile than the soft wheat flours, which is why they have a shorter shelf-life compared to the basic flours.