Compound flour for industrial uses, with high water absorption capacity, just by adding water, yeast and salt, to obtain traditional, soft and light berliners
This flour, besides normal fermentation processes, 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 times depend on the rotation / speed 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