Flour composed of corn and wheat for industrial uses, with above average water absorption capacity, just by adding hot water, yeast and salt, to obtain the traditional white corn bread, with an intense corn flavor and an elastic and pleasant crumb
Hot at ±40 º Celsius: ± 70% % (all at the beginning of kneading) + 10% (add gradually while kneading)
Dough temperature
± 30° Celsius
Kneading
Knead with hot water (± 40ºC). Normal mixing: ± 10 minutes on spiral machine or ± 16 minutes on fork machine
NOTE: Kneading time depends on mixer rotation
Kneading procedure
Let the dough stand until it opens: + 30 to 60 minutes (stemming / initial fermentation). Weigh to desired weights, bake with bowl and bake direct. Bake for ± 30 minutes (for units of 500 g), at 250 ºC, with steam at the beginning