Avocado mold bread

http://www.malagaenlamesa.com/molde-aguacate-20180125223337-nt.html

The bread of mold needs in its composition a percentage of fat to maintain the hydration of the crumb. In general, saturated fats of vegetable origin, such as palm oil, are added. This year, one of the products that have attracted the most attention at the Sabor a Málaga exhibitor at the Madrid Fusión fair, has been the avocado mold bread of the baking artisans of Pan Piña, from Algatocín. Avocado, increasingly valued in diets as heart-healthy food, is one of the indisputable protagonists in the blue and crowded stand of Madrid Fusión. The master baker Juan Manuel Moreno posed the challenge of bringing those benefits to his land, and from there arose this format, which Pan Piña is already selling throughout Spain. "Instead of adding another fat, we added a percentage of avocado to the bread dough. We wanted to do it with avocado oil, but it is not yet commercialized in a volume that allows us to use it in a bakery, and we decided to try the whole fruit. It worked. And the curious thing is that, without influencing the taste of bread or providing a special color, "explored Moreno.