“Alentejano” Bread Flour

“Alentejano” Bread Flour

Reference
110 002 425
Industrial use | Bag | 25Kg
Store in a cool, dry, odor-free place
Barcode
5600 309 038 046
Description

Improved wheat flour with a high-water absorption capacity. A source of dietary fibre, just add water, yeast and salt to obtain traditional Portuguese Alentejo bread

To intensify the bread's final flavour and improve its crumb, it should be kneaded with 40% dough prepared the day before, using around 10% of any other dough as leaven, and left to rise in a closed container at room temperature

NOTE: No need to prepare bait using the traditional method

Health

Intended for consumption by the general population, except for people who are allergic and/or intolerant to any of its constituents