Wheat and broccoli improved flour rich in dietary fibres, with high water absorption capacity. Just add water, yeast and salt to obtain broccoli bread. The green colour of the broccoli provides a loaf of excellent decorative effect. Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
Very rich in dietary fibre and various minerals, it is an excellent source of magnesium and calcium as well as the antioxidant beta-carotene. Its effects for health range from helping to control blood pressure, through the immune system, eyes, digestion, heart, etc.
± 10 minutes in a spiral machine and ± 15 minutes in a fork machine, to obtain homogeneous dough
NOTE: Kneading times depend on the rotation of the kneader
Let stand for about 10 minutes (stanch / initial fermentation). Weigh packs with 3 kg for 100 g units and curl up. Tender in ball or mini-baguette. Leave to leaven ± 60 minutes (intermediate fermentation). Make cuts. Bake for ± 15 minutes at 240º Celsius with steam at first