Ideal for the preparation of mashed potatoes, creams, cakes and focaccia, potato flakes are preparations that are obtained by drying hot air and grinding fresh potatoes (without peel).
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Ideal for the preparation of mashed potatoes, creams, cakes and focaccia, potato flakes are preparations that are obtained by drying hot air and grinding fresh potatoes (without peel).
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ORIGIN: EU
Ideal for the preparation of mashed potatoes, creams, cakes and focaccia, potato flakes are preparations that are obtained by drying by hot air and grinding fresh potatoes deprived of the peel. The particular processing to which they are subjected greatly improves their preservation and practicality of use.
Ingredients
Pour the milk and water into a saucepan, add a pinch of salt and boil. Remove the saucepan from the heat, pour the potato flakes and stir carefully for a few minutes. For a richer mash you can add a knob of butter and / or grated cheese.
Focaccia with potato flakes is an easy and quick recipe to prepare. This recipe is made using flour00 and potato flakes! Excellent for children's snack or served with cold cuts and cheeses for aperitifs or buffets.
Ingredients for a 30×40 baking tray
WITH THE THERMOMIX: Put in the bowl the milk with water, sugar and the cube of brewer's yeast. Operate at 37° speed 1 for 3 minutes. Add the flour, mashed potato, oil and salt. Knead first for 20 seconds at speed 4 then for 3 minutes at ear speed. Pull the dough out of the bowl and with your hands form a dough. Put it in the pan greased with oil, cover with plastic wrap and let rise for an hour in the heat, away from drafts. I leave it in the oven, closed and with the light on. After the time roll out the dough on the baking sheet and leave again to rise for another hour, maximum two. Once ready, prepare the emulsion and pour over the focaccia with potato flakes. Put in a hot oven at 190 °, static, and cook until the surface is beautiful golden.
WITHOUT THERMOMIX: Put in a bowl the milk and water, which must be warm (not too hot I recommend, maximum 40 °), add the sugar and the cube of crumbled brewer's yeast. With a spoon stir until the yeast has dissolved. Then add the flour, the preparation for the mash, the oil and the salt. Knead well, the dough must be soft and not sticky. Form a dough. Put it in the pan greased with oil, cover with plastic wrap and let rise for an hour in the heat, away from drafts. I leave it in the oven, closed and with the light on. After the time roll out the dough on the baking sheet and leave again to rise for another hour, maximum two. Once ready, prepare the emulsion and pour over the focaccia with potato flakes. Put in a hot oven at 190 °, static, and cook until the surface is beautiful golden.
Recipe: Giallozafferano.it
WARNINGS: The advice dispensed is in no way to be considered of medical / prescriptive value . The information provided is for purely informative and informative purposes, therefore it is not intended in any way to replace medical advice. In the presence of pathologies it is always necessary to consult your doctor.
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100% Potato Flakes
Denmark
Excellent quality/ price product
Perfect puree
With these potato flakes I prepare a delicious puree, nothing to do with the preparations for puree on the market. It is very fast to prepare, which does not hurt, and has the same flavor and consistency as the puree made with fresh potatoes. So far I have bought 4 kg and I will continue! A praise for the shipping speed, in 36 hours since the order the package has arrived, thanks!
Italian 
