Composite wheat flour for industrial uses with high water absorption capacity. Just add water, yeast and salt, to obtain whole wheat bread
Apart from normal fermentation processes, this flour is prepared to support all production processes using cold technology
Health
Flour that keeps the wheat germ, thus preserving the main nutrients. The minerals found are magnesium, calcium, potassium and phosphorus. The benefits of whole wheat bread are vital, to help control satiety, stimulate bowel activity, help control cholesterol and avoid excess blood sugar
± 62% (all at the beginning of kneading) + ± 1% X-Fresh (add only for loaf bread)
Dough temperature
± 24° Celsius
Kneading
Normal mixing time: ± 10 minutes on spiral machine or ± 16 minutes on fork machine
NOTE: Kneading times depend on the rotation / speed of the kneader
Kneading procedure
Curl the dough and let stand for 10 minutes (stanch / initial fermentation). Weigh out 3 kg sticks into 100 g units and roll them up. Tender into ball, carcass or mini baguette. Let ferment in oven ± 60 minutes (intermediate fermentation). Cut the slices. Bake for ± 18 minutes at 240º Celsius with steam at the beginning