El Panko es un tipo de pan japonés para rebozar que está elaborado solo con miga de pan, sin corteza, lo que lo hace muy adecuado para un rebozado ligero. Este tipo de pan no absorbe apenas aceite y el resultado final es un rebozado suave, ligero y crujiente. Esta especialidad japonesa puede utilizarse también para productos más tradicionales, ofreciendo un sabor y un acabado diferente y más sabroso. Además, el Panko puede mezclarse con distintas especies y aditivos, ofreciendo un sabor distinto y muy agradable.
El pan para rebozado Panko se sirve en un envase de 5 kilos, lo que permite trabajar de manera cómoda en el proceso de rebozado, es manejable y fácilmente almacenable.
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El perejil es uno de los condimentos más populares en la cocina mediterránea y se puede utilizar tanto fresco como en forma de perejil en polvo, secado y preparado para formar parte de las recetas más conocidas.
La manzana deshidratada puede utilizarse para repostería, pero también para otros usos en la cocina, en forma de recetas nuevas e innovadoras.
La cebolla frita es un complemento para muchos tipos de recetas y elaboraciones, así que es un ingrediente básico con muchas utilidades en la cocina y el obrador
Los arándanos deshidratados se pueden utilizar para decorar pasteles, tartas y hacer otras elaboraciones para repostería e innovar en la cocina
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