Improved wheat flour for industrial uses with high water absorption capacity. The product is complete: Just combine with water, yeast and salt. It provides a traditional, soft and light berliner doughnut
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
Normal mixing, ± 10
minutes in a spiral machine and ± 16 minutes in a fork machine
NOTE: Kneading times depend on the rotation of the
kneader
Kneading procedure
Let the dough stand ± 20 minutes (stanch / initial fermentation). Weigh in units with the desired weight. Roll well and pack in previously oiled trays. Leave to leaven ± 60 to 90 minutes (intermediate fermentation). Fry in oil at ± 160° Celsius