CH695079A5 - Bread mixture based on rye flour and liquid malt uses separate leavening made from water, brown flour and yeast - Google Patents
Bread mixture based on rye flour and liquid malt uses separate leavening made from water, brown flour and yeast Download PDFInfo
- Publication number
- CH695079A5 CH695079A5 CH13822001A CH13822001A CH695079A5 CH 695079 A5 CH695079 A5 CH 695079A5 CH 13822001 A CH13822001 A CH 13822001A CH 13822001 A CH13822001 A CH 13822001A CH 695079 A5 CH695079 A5 CH 695079A5
- Authority
- CH
- Switzerland
- Prior art keywords
- parts
- flour
- bread
- yeast
- water
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
La présente invention concerne une composition pour la fabrication d'un pain, l'utilisation de cette composition pour la mise en oeuvre d'un procédé de fabrication d'un pain et, le pain ainsi obtenu.
L'objet de l'invention est d'utiliser de la farine de seigle claire à laquelle on a ajouté du malt liquide dans le but de créer un pain de seigle original.
A cet effet, l'invention concerne tout d'abord une composition, pour la fabrication d'un pain, selon la recette suivante, les proportions étant exprimées en parties pondérales:
<tb><TABLE> Columns = 2 <tb><SEP> - Eau<SEP> 10 parties <tb><SEP> - Farine de seigle claire<SEP> 11 parties <tb><SEP> - Farine mi-blanche<SEP> 5 parties <tb><SEP> - Levure<SEP> 0,35 parties <tb><SEP> - Malt liquide<SEP> 0,750 parties <tb><SEP> - Sel<SEP> 0,675 à 0,750 parties <tb></TABLE>
L'invention concerne également une utilisation de la composition ci-dessus pour la mise en oeuvre d'un procédé de fabrication d'un pain, comprenant notamment une étape de préparation d'un levain répondant à la recette suivante, les proportions étant exprimées en parties pondérales:
<tb><TABLE> Columns = 2 <tb><SEP> - Eau<SEP> 5 parties <tb><SEP> - Farine bise<SEP> 7,5 parties <tb><SEP> - Levure<SEP> 0,05 parties <tb></TABLE>
Le procédé de fabrication d'un pain, à base de farine de seigle clair et de malt liquide selon la présente invention, comprend les étapes consistant à:
- préparer un levain selon la recette ci-dessus et le laisser reposer 8 heures,
- une fois que le levain est reposé, lui ajouter la composition ci-dessus, à base de farine de seigle clair et de malt liquide,
- mélanger pour former une pâte,
- façonner la pâte à la main et la tourner dans de la farine mi-blanche pour former au moins un pain,
- laisser fermenter le pain environ 20 minutes à température du laboratoire, soit environ entre 20 et 25 degrés Celsius, et non dans une étuve,
- enfourner le pain à 220 degrés Celsius, la température du four ne devant jamais descendre en dessous de cette température au cours de la cuisson,
- cuire le pain pendant une durée comprise entre 1h10 et 1h20.
L'invention est décrite dans ce qui précède à titre d'exemple non limitatif. Il est entendu que l'homme du métier sera à même de réaliser diverses variantes de mise en oeuvre d'un procédé de fabrication d'un pain, sur la base de l'exemple décrit plus haut, sans pour autant sortir du cadre de la présente invention.
The present invention relates to a composition for the manufacture of a bread, the use of this composition for the implementation of a method of manufacturing a bread and the bread thus obtained.
The object of the invention is to use clear rye flour to which liquid malt has been added for the purpose of creating an original rye bread.
For this purpose, the invention firstly relates to a composition, for the manufacture of a bread, according to the following recipe, the proportions being expressed in parts by weight:
<tb> <TABLE> Columns = 2 <tb> <SEP> - Water <SEP> 10 parts <tb> <SEP> - Light rye flour <SEP> 11 parts <tb> <SEP> - Half-white flour < SEP> 5 parts <tb> <SEP> - Yeast <SEP> 0.35 parts <tb> <SEP> - Liquid malt <SEP> 0.750 parts <tb> <SEP> - Salt <SEP> 0.675 to 0.750 parts <tb > </ TABLE>
The invention also relates to a use of the above composition for the implementation of a method for manufacturing a bread, comprising in particular a step of preparing a leaven corresponding to the following recipe, the proportions being expressed in parts by weight:
<tb> <TABLE> Columns = 2 <tb> <SEP> - Water <SEP> 5 parts <tb> <SEP> - Flour <SEP> 7.5 parts <tb> <SEP> - Yeast <SEP> 0 , 05 parts <tb> </ TABLE>
The method of manufacturing a bread made from rye flour and liquid malt according to the present invention comprises the steps of:
- prepare a leaven according to the recipe above and let it rest for 8 hours,
- once the leaven is rested, add the above composition, made from rye flour and liquid malt,
- mix to form a paste,
- Shape the dough by hand and turn it into half-white flour to form at least one loaf,
- let the bread ferment about 20 minutes at laboratory temperature, ie between 20 and 25 degrees Celsius, and not in an oven,
- bake the bread at 220 degrees Celsius, the oven temperature must never fall below this temperature during cooking,
- bake the bread for a period between 1:10 and 1:20.
The invention is described in the foregoing by way of non-limiting example. It is understood that one skilled in the art will be able to realize various variants of implementation of a method of manufacturing a bread, on the basis of the example described above, without departing from the scope of the present invention.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH13822001A CH695079A5 (en) | 2001-07-24 | 2001-07-24 | Bread mixture based on rye flour and liquid malt uses separate leavening made from water, brown flour and yeast |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH13822001A CH695079A5 (en) | 2001-07-24 | 2001-07-24 | Bread mixture based on rye flour and liquid malt uses separate leavening made from water, brown flour and yeast |
Publications (1)
Publication Number | Publication Date |
---|---|
CH695079A5 true CH695079A5 (en) | 2005-12-15 |
Family
ID=35395541
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CH13822001A CH695079A5 (en) | 2001-07-24 | 2001-07-24 | Bread mixture based on rye flour and liquid malt uses separate leavening made from water, brown flour and yeast |
Country Status (1)
Country | Link |
---|---|
CH (1) | CH695079A5 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL1029386C2 (en) * | 2005-06-30 | 2007-01-04 | Conway Exploitatie En Beheer B | A method of producing at least one baking, for example bread. |
EP2922404B1 (en) * | 2012-11-26 | 2020-07-15 | La Pizza + 1 S.p.A. | A packaged product comprising a liquid dough for making a bakery product |
-
2001
- 2001-07-24 CH CH13822001A patent/CH695079A5/en not_active IP Right Cessation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL1029386C2 (en) * | 2005-06-30 | 2007-01-04 | Conway Exploitatie En Beheer B | A method of producing at least one baking, for example bread. |
EP2922404B1 (en) * | 2012-11-26 | 2020-07-15 | La Pizza + 1 S.p.A. | A packaged product comprising a liquid dough for making a bakery product |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
NV | New agent |
Representative=s name: GLN GRESSET & LAESSER NEUCHATEL |
|
PCAR | Change of the address of the representative |
Free format text: GLN GRESSET & LAESSER NEUCHATEL CABINET DE CONSEILS EN PROPRIETE INDUSTRIELLE;PUITS-GODET 8A;2000 NEUCHATEL (CH) |
|
PFA | Name/firm changed |
Owner name: WERNER MAEDER BAECKEREI-KONDITOREI, CH Free format text: FORMER OWNER: WERNER MAEDER BAECKEREI-KONDITOREI, CH |
|
PFA | Name/firm changed |
Owner name: WERNER MAEDER BAECKEREI-KONDITOREI, CH Free format text: FORMER OWNER: WERNER MAEDER BAECKEREI-KONDITOREI, CH |
|
NV | New agent |
Representative=s name: BOVARD SA NEUCHATEL CONSEILS EN PROPRIETE INTE, CH |
|
PL | Patent ceased |