Improved wheat flour for industrial uses with high water absorption capacity. The product is complete: Just combine with water, eggs, yeast and salt. It provides a traditional, tasty and light cake
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
NOTE: Kneading times depend on the rotation / speed of the kneader
Kneading procedure
Let the dough stand ± 15 minutes. Incorporate the fruit mixture (chopped candied fruits, sultanas, nuts and rum) slightly warmed. Let the dough stand ± 60 minutes (stanch / initial fermentation) - the fermentation time depends on the yeast percentage used. Weigh the dough in the desired sizes, curl into a ball and tender. Paint with egg and decorate to taste. Ferment in oven for ± 45 minutes. Bake in a hot oven (± 200° Celsius) for ± 40 minutes (cooking time depends on the size of the cake). Brush with jelly and garnish with sugar