Wheatand carrot compound flour, with a high capacity of water absorption. Just add water, yeast and salt to obtain carrotbread. The combination of the orange colour of the carrot and the pieces of the grits, results in a loaf of excellent appearance
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
Carrots have many benefits for health, being an important source of beta-carotene, transformed by the liver into A vitamin. It is very important to improve vision, healthy and shiny skin, to prevent heart diseases, cancer, anti-aging, etc.
± 10 minutes in a spiral machine and ± 16 minutes in a fork machine, to obtain homogeneous dough
NOTE: Kneading times depend on the rotation of the kneader
Let stand for about 10 minutes (stanch / initial fermentation). Weigh packs with 3 kg for 100 g units and curl up. Tender on ball, or mini-baguette. Allow fermentation ± 60 minutes (intermediate fermentation). Make cuts if you wish. Bake for ± 15 minutes at 240º Celsius with steam at the beginning