Improved flour of corn and wheat for industrial uses, with high water absorption capacity. Just add water, yeast and salt to obtain the traditional yellow corn bread, with an intense corn flavour and nice elastic crumbs
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 500 g units), at 250 º Celsius, with steam at the beginning