Semi-complete product for manufacture of whole wheat bread.
1 kg of whole wheat bread 50%
1 kg of wheat flour
1.5 L of water
0.08 kg Yeast
Mold all ingredients in order to achieve a smooth and elastic dough.
Estanca time: +/- 15 minutes.
Divide into balls and stand: +/- 15 minutes.
Tender and fermenting +/- 50 minutes.
Bake with steam at 200 ° C.
Product indicated for whole wheat bread confection in large or small pieces.
Bag of 15 kg