Composite wheat flour for industrial uses with high water absorption capacity. Just combine water, yeast and salt, to obtain a dark colour bread rich in cereals and vitamins.
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
NOTE: we recommend our topping for overlay
Belonging to the group of carbohydrates, cereals are rich sources of minerals, vitamins (especially B complex), proteins, fats and enzymes. They are one of the richest energy sources, possessing a high mineral content, namely sulfates, magnesium, potassium and calcium phosphates. Aids in the prevention of cancer, colds and intestinal problems, as well as in the control of blood sugar levels
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
Roll out dough and let stand ± 10 minutes (initial fermentation). Weigh out 3 kg sticks into 100 g units and roll. Roll into a ball or mini baguette, moisten slightly with water and place the 5 cereal topping. Let it ferment in the oven for ± 60 minutes (intermediate fermentation). Cut in if desired. Bake for ± 18 minutes at 240º Celsius with steam at the beginning