Wheat and beet improved flour with a high-water absorption capacity. Source of dietary fibre, just add water, yeast and salt to obtain the traditional beet bread
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
Health
Intended for consumption by the general population, except for people who are allergic and/or intolerant to any of its constituent
Beet is rich in antioxidants and minerals. Among the numerous health benefits, the presence of betaine helps cardiovascular health, but its nutrients act in areas ranging from liver, skin and anaemia to weight loss and endurance increasing. It also has an exceptional decorative effect on display due to its red colour
Normal mixing time: ± 10 minutes in a spiral machine and ± 15 minutes in a fork machine
NOTE: Kneading times depend on the rotation / speed of the kneader
Kneading procedure
Let dough stand ± 10 minutes (initial fermentation). Weigh out 3 kg bundles into 100 g units and roll out. Roll into a ball or mini baguette and decorate with sesame seeds, if desired. Let ferment ± 60 minutes (intermediate fermentation). Cut the baguettes. Bake for ± 18 minutes at 240º Celsius with steam in the beginning