Compound wheat flour with a high-water absorption capacity. A source of dietary fibre, just add water, yeast and salt to obtain the traditional Portuguese style “Mafra” bread
Health
Intended for consumption by the general population, except for people who are allergic and/or intolerant to any of its constituents
± 65% (all at the beginning of kneading) + + 25% (add gradually while kneading)
Dough temperature
± 26° Celsius
Kneading
Normal
mixing time: ± 15 minutes in a spiral machine and ± 25
minutes in a fork machine
NOTE:
Kneading times depend on the rotation of the kneader
Kneading procedure
Let the dough rest for 45 to 60 minutes (initial fermentation). Weigh out 600 g units and roll slightly. Roll into elongated shape and arrange on tray between screens. Let ferment ± 30 minutes (intermediate fermentation), make the head. Bake for ±45 minutes at 230º Celsius without steam