Composed flour of wheat and rye for industrial uses, with high water absorption capacity (usually up to 80%), rich in dietary fiber, just by adding water, yeast and salt, to obtain the traditional mixed bread
This flour, besides normal fermentation processes, is prepared to support all production processes using cold technology
± 65% (all at the beginning of mixing) + 15% (add gradually during mixing)
Dough temperature
± 25° Celsius
Kneading
Normal mixing time: 1st speed about 2 minutes and 2nd speed for 10-12 minutes
NOTE: depending on the process and equipment, this interval may be different
Kneading procedure
Let dough stand + 45 minutes (initial fermentation). Weigh out 3 kg bundles into 100 g units and roll out. Roll into balls or mini baguettes. Let ferment in oven until desired volume is reached (intermediate fermentation). Bake for ± 15-20 minutes at 250ºC with steam at the beginning