Improved flour with high water absorption capacity and great nutritional wealth. Just add water, yeast and salt to obtain spinach bread. Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
Spinach is a vegetable that has an alkaline flavour and is rich in nutrients such as minerals (Iron, Phosphorus and Calcium), Vitamin A and Vitamins of the B Complex, which make this vegetable an excellent nutritional supplement. It has anticancer, anti-inflammatory and antioxidant properties. Its health benefits range from aiding digestion, maintaining bone strength and density, controlling blood pressure, regulating inflammation, reducing and maintaining of blood sugar levels and preventing colds, the onset of osteoporosis, atherosclerosis and hypertension, etc.
± 10 minutes in a spiral machine and ± 16 minutes in a fork machine, to obtain homogeneous dough
NOTE: Kneading times depend on the rotation of the kneader
Curl the dough and let stand for about 10 minutes (stanch / initial fermentation). Weigh packs with 3 kg for 100 g units and curl up. Tender in ball or mini-baguette. Leave to leaven ± 60 minutes (intermediate fermentation). Make cuts. Bake for ± 15 minutes at 240º Celsius with steam at first