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 PDF

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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
Application number
CH13822001A
Other languages
French (fr)
Inventor
Werner Ma Baeckerei-Konditorei
Original Assignee
Werner Maeder Baeckerei Kondit
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Werner Maeder Baeckerei Kondit filed Critical Werner Maeder Baeckerei Kondit
Priority to CH13822001A priority Critical patent/CH695079A5/en
Publication of CH695079A5 publication Critical patent/CH695079A5/en

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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

The bread flour is made from the following ingredients (in parts by weight): 10 parts water; 11 parts light rye flour; 5 parts medium white flour; 0.35 parts yeast; 0.75 parts liquid malt; and 0.675 0.750 parts salt. It uses a separate leavening made from 5 parts water; 7.5 parts brown flour and 0.05 parts yeast. The leavening is mixed and left to rest for 8 hours before adding to the bread mixture. The resulting dough is shaped and left to rise for about 20 minutes at a temperature of 20 - 25 degrees C before baking at 220 degrees C for between 1 hour 10 minutes and 1 hour 20 minutes.

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)

1. Composition pour la fabrication d'un pain, caractérisée en ce qu'elle comprend, en parties pondérales: - 10 parties d'eau, - 11 parties de farine de seigle clair, - 5 parties de farine mi-blanche, - 0,35 parties de levure, - 0,75 parties de malt liquide, et - entre 0,675 et 0,750 parties de sel. 1. Composition for the manufacture of a bread, characterized in that it comprises, in parts by weight: - 10 parts of water, - 11 parts of rye flour, - 5 parts of semi-white flour, - 0 , 35 parts of yeast, - 0.75 parts of liquid malt, and - between 0.675 and 0.750 parts of salt. 2. Composition pour la fabrication d'un pain selon la revendication 1, caractérisée en ce qu'elle se compose en outre d'un levain comprenant, en parties pondérales: - 5 parties d'eau, - 7,5 parties de farine bise, et - 0,05 parties de levure. 2. Composition for the manufacture of a bread according to claim 1, characterized in that it is further composed of a leaven comprising, in parts by weight: - 5 parts of water, - 7.5 parts of flour bise , and - 0.05 parts of yeast. 3. 3. Procédé de fabrication d'un pain à base de farine de seigle clair et de malt liquide, caractérisé en ce qu'il comprend les étapes consistant à: - préparer une pâte présentant la composition selon la revendication 2 en: - préparant un levain comprenant 5 parties d'eau, 7,5 parties de farine bise et 0,05 parties de levure, - laissant reposer ledit levain pendant 8 heures, - préparant une composition comprenant 10 parties d'eau, 11 parties de farine de seigle clair, 5 parties de farine mi-blanche, 0,35 parties de levure, 0,75 parties de malt liquide, et entre 0,675 et 0,750 parties de sel, - mélangeant ledit levain, lorsqu'il est reposé, et ladite composition pour former ladite pâte, - façonner ladite pâte à la main et la tourner dans de la farine mi-blanche pour former au moins un pain,  Process for producing a bread made from rye flour and liquid malt, characterized in that it comprises the steps of: - preparing a dough having the composition according to claim 2 by: - preparing a leaven comprising 5 parts of water, 7.5 parts of bise flour and 0.05 parts of yeast, - allowing said leaven to rest for 8 hours, - preparing a composition comprising 10 parts of water, 11 parts of rye flour, 5 parts half-white flour, 0.35 parts of yeast, 0.75 parts of liquid malt, and between 0.675 and 0.750 parts of salt, - mixing said leaven, when it is set, and said composition to form said dough; shaping said dough by hand and turning it into half-white flour to form at least one loaf, - laisser fermenter ledit pain environ 20 minutes à température du laboratoire, - disposer le pain dans un four dont la température est réglée à au moins 220 degrés Celsius pendant toute la durée de la cuisson, - laisser ledit pain cuire pendant une durée comprise entre 1h10 et1h20.  - leave the bread to ferment for about 20 minutes at laboratory temperature, - place the bread in an oven whose temperature is set at least 220 degrees Celsius for the duration of the cooking, - let said bread bake for a period of between 1 hour 10 minutes et1h20. 4. Pain fabriqué lors de la mise en oeuvre du procédé de fabrication d'un pain, à base de farine de seigle clair et de malt liquide, selon la revendication 3. 4. Bread made during the implementation of the method of manufacturing a bread, based on rye flour and liquid malt, according to claim 3.
CH13822001A 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 CH695079A5 (en)

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

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Cited By (2)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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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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