Improved wheat flour whit a high percentage of rye, with high water absorption capacity (usually 65-70%, but can be as high as 75%). Source of dietary fibre just add water, yeast and salt to obtain the traditional dark rye bread or Portuguese “Sabugueiro” style
Health
Intended for consumption by the general population, except for people who are allergic and/or intolerant to any of its constituents
Normal
mixing time: ± 10 minutes in a spiral machine and ± 15
minutes in a fork machine
NOTE:
Kneading times depend on the rotation of the kneader
Kneading procedure
Let stand for about 30 minutes (stanch / initial fermentation). Weigh sticks to desired weights and roll. Roll into round or elongated loaves. Let ferment ± 60 minutes (intermediate fermentation) on trays between screens. Cut or turn upside down. For 500 g units, bake for ± 30 minutes at 230°C with steam at the beginning