Flour composed of wheat and corn for industrial uses, with high water absorption capacity (usually up to 90%), rich in dietary fiber, just adding water, yeast and salt, to obtain the traditional water bread
This flour, besides normal fermentation processes, is prepared to support all production processes using cold technology; however, the high viscosity of the resulting dough, due to the high water content, may make retarded fermentation processes unfeasible
± 70% (all at the beginning of mixing) + 20% (add gradually during mixing)
Dough temperature
± 26° Celsius
Kneading
Kneading: 1st speed for about 2 minutes, 2nd speed for about 10-12 minutes
NOTE: depending on the process and equipment, this range may be different
Kneading procedure
Let the dough stand + 60 minutes (initial fermentation). Weigh out 3 kg sticks into 100 g units. Roll into a ball or mini baguette. Let rise in oven until desired volume is reached (intermediate fermentation). Bake for ± 15-20 minutes at 250º Celsius with steam at the beginning