Composed wheat flour for industrial uses, just adding water, yeast and salt, to obtain the traditional French baguette. Specially formulated for above-average hydration, allowing for a fresher and softer crumb, while maintaining a crispy crust
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 time depends on rotation / speed of the kneader
Kneading procedure
Weigh in the desired units, roll and stretch slightly. Let stand for 10 minutes. Roll into baguettes. Allow to ferment in oven ± 90 minutes (intermediate fermentation). Cut in slices if desired. For 125 g baguettes, bake for ± 25 minutes at 230º Celsius with steam at the beginning