Compound wheat flour for industrial uses rich in dietary fibres, with high water absorption capacity. Just add water, yeast and salt to obtain the traditional Portuguese style “Mafra” bread
± 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