Pre-cooked flours in the fillings and potato gnocchi

Precooked flours have a wide application as a functional and clean-label ingredient in the fillings for fresh pasta and potato gnocchi.

These pre-cooked flours are made exclusively with soft wheat flour and have the following characteristics:

High cold hydration: optimal feature to reduce the syneresis (expulsion of a liquid) of some ingredients (eg. ricotta, fresh or whey cheeses) and to give consistency to fillings. In the following table you can see some data about the percentage assorbation of pre-cooked flour in compare to other ingredients.

Fast gelatinization during the cooking of the filling: fundamental characteristic to have a creamy, non-gelatinous or chewy filling on the palate (effect created by potato flakes, rice flour, corn starch or fibers with hydro-colloidal function) and non-astringent (effect of hydro-colloidal fibers such as for example E464, vegetable fibers and gums). Pre-cooked flour, being composed of wheat starch, have a lower gelatinization start temperature, consequently a lower temperature and maximum gelatinization consistency than other starches currently on the market.

Neutral taste: not being toasted and not containing salt, it does not characterize the taste of the filling. For this reason it can also be used in larger quantities in order to reach the optimal consistency and without interfering or covering some delicate flavors.

Shelf-life: not being a product obtained by leavening, baking and roasted, it presents a lower risk of rancidity becouse it does not develop fatty acids and free radicals responsible for the secondary rancidity of fillings with a high content of unsaturated fats.

Savings: the high absorption of cold water allows you to use less product to achieve the desired consistency. Some examples:

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