Paneangeli Potato Starch - for Cakes and Crumbly Cookies or as a Thickening Agent

250g

Fecola di Patate per Torte e Biscotti Friabili e per Addensare Creme, Budini e Salse 250g

Ideal for thickening sauces, gravies and soups

Paneangeli Potato Starch is a versatile ingredient that can be used to thicken sauces, gravies, and soups, or as a replacement for flour in batters for cakes and cookies. This high-quality potato starch is perfect for creating a light and crumbly texture in your baked goods.

When used as a thickening agent, potato starch produces a clear and smooth texture that does not cloud sauces or gravies. It is also less likely to cause a grainy texture in baked goods compared to wheat flour.

To use Paneangeli Potato Starch:

• As a thickener: Dissolve it in cold water, milk, or broth before adding it to your mixture. Add it at the end of cooking as potato starch can lose its thickening power if brought to a boil for too long. 
• As a substitute for wheat flour:

  Potato starch can absorb more liquid, so it may be necessary to adjust the amount you use. It's often recommended to dissolve potato starch in cold water before adding it to your mixture to prevent lumps.

Ingredients:

Potato starch.

May contain WHEAT, MILK, EGGS, NUTS, SOY.

About Paneangeli:

Paneangeli, meaning "angel's bread" in Italian, is a beloved brand known throughout Europe.  Its story starts in a charming Cremona bakery (northern Italy), where founder Ettore Riccardi laid the foundation for this iconic baking company. Paneangeli has remained true to its roots, focusing on high-quality baking ingredients and mixes.

Their products are designed for both convenience and quality. Pre-measured mixes make baking a breeze, while high-quality ingredients ensure delicious results.