Composite wheat flour for industrial uses, with high water absorption capacity and rich in dietary fibre. Just add water, yeast and salt, to obtain bread with garlic and parsley
Normal mixing: ±2 minutes at first speed and ±4 minutes at second speed
NOTE: mixing times depend on the type of mixer
Kneading procedure
Let stand for about 15 minutes (stanch / initial fermentation). Weigh packs with 3 kg for 100 g units and curl up. Tender in ball or mini-baguette. It can also be produced in flat bread. Allow to ferment in oven ± 45 minutes (intermediate fermentation). Cut if necessary. Bake for ± 18 minutes at 240º Celsius with steam at the beginning