Improved flour with high water absorption capacity and rich in omega-3 and dietary fiber. Just add water, yeast and salt, to obtain linseed bread. Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology. We recommend our topping for recovery
Linseed seeds are rich in omega-3, calcium, proteins, fibres, vitamins and minerals, substances that make this seed an excellent nutritional supplement. Its effects on health are: aid in the prevention of cardiovascular diseases, weight loss, diabetes control, stimulation of bowel activity, prevention of some types of cancer, prevention of osteoporosis, improvement of brain function, control of inflammations, etc.
± 10 minutes in a spiral machine and ± 16 minutes in a fork machine, to obtain homogeneous dough
NOTE: Kneading times depend on the rotation of the kneader
Curl the dough and let stand for about 10 minutes (stanch / initial fermentation). Weigh packs with 3 kg for 100 g units and curl up. Tender in ball, heart or mini-baguette, moisten slightly with water and put the linseed topping. Leave to leaven ± 60 minutes (intermediate fermentation). Make cuts. Bake for ± 18 minutes at 240º Celsius with steam at first