Compound wheat flour for industrial uses with high water absorption capacity. Just combine water, yeast and salt. It provides a very delicate, tasty and light bread, richer due to the extra addition of eggs, vegetable fat and sugar
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
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 stand for about 20 minutes (stanch / initial fermentation). Weigh in units with the desired weight. Tender in the desired formats (examples: Portuguese milk bread, "arrufadas", Berliners, etc.). Leave to leaven (intermediate fermentation) for 60 to 90 minutes. The cooking time and temperatures depend on the type of cake (example: 80 g Portuguese milk bread should bake for 15 minutes at 180º Celsius)