Wheatand pea improved flour, with a high-water absorption capacity. Source of dietary fibre, 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
Intended for consumption by the general population, except for people who are allergic and/or intolerant to any of its constituents
Peas have numerous health benefits, 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