Doughs and masses
Potato semolina polenta
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 200 g
potatoes, floury and precooked 100 g durum wheat semolina 400 g milk 100 g protein 4 g salt 1 g nutmeg |
Recipe preparation
(1) Pour all the ingredients together into a pacotizing® beaker.
(2) Close with lid, label and freeze at -20°C for at least 24 hours.
(3) When needed, pacotize® twice, pour into a mould and bake in the oven at 150°C for 20-25 minutes.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no