Flour composed of corn and wheat and sunflower seeds for industrial uses, with high water absorption capacity, just adding water, yeast and salt, to obtain the traditional corn and sunflower bread
This flour, besides normal fermentation processes, is prepared to support all production processes using cold technology
NOTE: we recommend our corn topping for coating
Health
Beta-carotene is an antioxidant that helps to restrict cell damage in cardiovascular muscles
Normal mixing time: ± 10 minutes in a spiral machine and ± 16 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. Moisten slightly with water and decorate with corn topping. Allow to ferment in oven ± 60 minutes (intermediate fermentation). Make cuts if desired. Bake for ± 18 minutes at 240º Celsius with steam at first