Composite wheat flour for industrial uses. Just add water, yeast and salt, to obtain the traditional Portuguese loaf breads “carcaça”, “biju” and “vianinha”, etc.
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
Normal mixing time: ± 10 minutes on spiral machine or ± 16 minutes on fork machine
NOTE: Kneading time depends on rotation / speed of the kneader
Kneading procedure
Weigh sticks with 1.8 kg into 60 g units and roll. Tender into the traditional Portuguese loaf breads “carcaça”, “papo-seco”, “biju” and “vianinha”. For best results, the bread should go directly into the cold. After chilling, ferment normally in oven. Bake for ±12 minutes at 250º Celsius with steam at the beginning