Composed wheat flour for industrial uses, with high water absorption capacity, just adding water, yeast and salt, to obtain bread with tomato, onion and oregano
This flour is prepared to support all production processes using cold technology
NOTE: this flour has a pleasant taste of tomato and oregano
Normal mixing time: ± 12 minutes on spiral machine or ± 20 minutes on fork machine
NOTE: Kneading times depend on the rotation / speed of the kneader
Kneading procedure
Let dough stand + 15 minutes (initial fermentation). Weigh out 3 kg bundles into 100 g units and roll out. Roll into a ball or mini baguette. It can also be produced in loaf pans. Allow to ferment in oven ± 60 minutes (intermediate fermentation). Cut if necessary. Bake for ± 18 minutes at 240º Celsius with steam at first