Flour composed of wheat and linseed for industrial uses, with high water absorption capacity and rich in omega-3 and dietary fiber, just by adding 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
NOTE: we recommend our topping for overlay
Health
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.
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
Roll out dough and let stand ± 10 minutes (initial fermentation). Weigh out 3 kg sticks into 100 g units and roll. Roll into balls, hearts or mini baguettes, moisten slightly with water and add the linseed topping. Let it ferment ± 60 minutes (intermediate fermentation). Cut into pieces if desired. Bake for ± 18 minutes at 240º Celsius with steam at first