Wheat and pea composite flour for industrial uses, rich in dietary fibres and a high capacity of water absorption. Just add water, yeast and salt to obtain peabread. The combination of fibre present in the batch and the greenish colour of the pea, provides a loaf of excellent appearance.
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
Health
Peas have many benefits for health, such as its nutritional value (vitamins and minerals), containing still substances that help in the prevention of heart diseases, reduction of cholesterol levels, triglycerides, etc. among numerous other advantages
Normal mixing time: ± 10 minutes in a spiral machine and ± 16 minutes in a fork machine
NOTE: Kneading times depend on the rotation / speed of the kneader
Kneading procedure
Let dough stand + 10 minutes (initial fermentation). Weigh out 3 kg bundles into 100 g units and roll out. Roll into a ball or mini baguette. Garnish with sesame seeds, if desired. Let ferment ± 60 minutes (intermediate fermentation). Give cuts if desired. Bake for ± 18 minutes at 240º Celsius with steam at first