Wheat and oat composite flour for industrial uses with high water absorption capacity. Just combine water, yeast and salt to obtain a rich oat bread
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
Health
Strongly advisable to those who suffer from diabetes, oat helps prevent the fast rise in blood sugar. In addition, it helps in the prevention of cancer, reduces the risk of asthma, protects against heart diseases and benefits digestion. Because it is rich in fibre, it keeps the individual satiated for a longer period, aiding weight loss
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 balls or mini baguettes and decorate with oat flakes, if desired. Allow to ferment in oven ± 60 minutes (intermediate fermentation). Cut in if desired. Bake for ± 18 minutes at 240º Celsius with steam at the beginning.