Composite wheat and carob flour for industrial uses, rich in dietary fibres, with high water absorption capacity. Just add water, yeast and salt to obtain the traditional carob bread
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
Normal mixing: ± 10 minutes in a spiral
machine and ± 16 minutes in a fork machine)
NOTE: Kneading
times depend on the rotation 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. Allow to ferment in oven ± 60 minutes (intermediate fermentation). Make cuts if desired. Bake for ± 18 minutes at 240º Celsius with steam at the beginning