Wheat and sweet potato composite flour for industrial uses. Just add water, yeast and salt, to obtain bread with sweet potato or the traditional Portuguese “bolo do caco” cake
This flour is prepared to support all production processes using cold technology
± 60% at the beginning of kneading plus ± 10% gradually
Dough temperature
± 25º Celsius
Kneading
Normal mixing time: ±10 minutes on spiral machine and ±16 minutes on fork machine
NOTE: Kneading times depend on the rotation / speed of the kneader
Kneading procedure
Let dough stand + 30 minutes (initial fermentation). Weigh out 3 kg bundles into 100 g units and roll out. Roll into desired shapes, e.g.: Portuguese “bolo do caco” cake. Allow to ferment in oven ± 60 minutes (intermediate fermentation). Make cuts if desired. Bake for ± 18 minutes at 240º Celsius with steam at the beginning. The "bolo do caco" should be baked on a plate or in the oven, between trays