Composite wheat flour for industrial uses. Just add water, yeast and salt to obtain the traditional Portuguese loaf breads “carcaça”, “biju” and “vianinha”, etc., in normal fermentation processes
Normal mixing time: ±10 minutes on spiral machine and ±16 minutes on fork machine
NOTE: mixing times depend on the rotation / speed of the kneader
Kneading procedure
Weigh sticks with 1.8 kg into 60 g units and roll them. Tender in the traditional Portuguese loaf breads “carcaça”, “papo-seco”. “vianas” or “biju”. Ferment normally in oven ± 60 to 90 minutes. Bake for ± 12 minutes at 250º Celsius with steam at the beginning