Flour quality. It is important to understand the difference that mark the zeros of flours, We must also take into account function that meets every one of them; bakery, it is convenient to use flour 000 by having greater amount of gluten, While crisp dough for Tarts recommends the of 0000.
We will explain it in a simple way: the grain of wheat they cover it 6 layers, I know as wheat bran, It has no nutrients, being basically fiber; then there is the endosperm in which concentrates all the nucleus containing most of the starch and gluten (the white part of the refined grain). Flour 000 is performed only with endosperm while the of 0000 It is done with the whole of the nucleus and part of the endosperm, This explains why the first is the one that has more gluten. Flours 00 and 0 they are those that incorporate its structure as much bran and hence also has largest number of gluten that this does not have it.
Water. The most important logical function, is the mass. If small amounts of water is incorporated, as a result we would get dry and brittle products, with little development in Proofing. It also moisturizes the starches that overlook the dough smooth and elastic consistency with gluten. Well hydrated to the bake starches are made much more digestible. We can use it at different temperatures depending on the type of mass or the machinery with which we have. If during cooking add water vapour the crust of the bread is soft and tender. The amount of water that is required for the formation of the mass will depend on the absorption of flour and the type of dough.
Salt. Composed of sodium and chlorine, known chemically as sodium chloride. This basic ingredient that we will have opportunity to use consistently and in a common manner in our kitchen was reason for conquest and marked significantly trade in an era. It is extracted from large underground deposits, Open either by evaporating sea water, which has some different components than common salt, How to be, other minerals and trace elements.
• Must be always entered at the beginning of the kneading. • The recommended amount is of 20 grams per 1 kilogram of flour for savoury preparations. • The recommended amount is of 10 grams per 1 kilogram of flour for sweet preparations. • Must be free of impurities. • Possess very fine-grained so it dissolves easily, use of large particle size to decorate.
It hides unsuspected virtues in planning.
• Strengthens gluten, giving more strength to meals and masses. • Regulates the action of yeast. • Inhibits the formation of bacteria acid by having antiseptic properties.
Yeast of beer or Saccharomyces Cerevisiae. They are micro-organisms, single-celled fungi. They feed on sugars Monosaccharides, that are of small molecules, they are thus directly assimilated by yeast. They reproduce by feeding and generate a ethyl alcohol (it evaporates almost in its entirety during cooking) and carbon dioxide or carbonic gas which begins by dissolving in the water of the mass until it is saturated, then is gluten, the charge of forming elastic networks containing the gas to give volume to the mass.
If Proofing is too prolonged, the dough will lose elasticity, the product will be small and pale bark by the lack of sugar. If on the contrary the leavening is insufficient bread will be small, heavy and the crust with excessive color in this case by having sugar in high concentration. A good fresh yeast should be firm to the touch, split without becoming much unhinged, possess some humidity, with color and flavor of yeast. Dry yeast has a concentration of 2 to 5 times more than the yeast Pack or paste.
Degassing: remove the carbon dioxide produced during the first fermentation, place the roll of dough on the countertop's work and give soft blows of the fist.
Assembly of parts: Classic or creative shape each of bread products.
Dunnage: arrange pieces already armed in plates greased with a brush.
Dotted: stop proving parts already armed and stowed in warm place so they double or triple its volume depending on carried out preparation.
Bake: action of cooking ovens, and must always keep in mind, that the relationship between the temperature of the oven and the size of the loaves, is inversely proportional, This means that smaller parts, the higher the temperature of the oven, and larger parts, lower temperature will have the oven. With temperatures ranging between the 160 ° C and the 220 ° C
Mise in place: provision of all the necessary elements for the elaboration of a task. One of the fundamental pillars for the growth of any disciple of the great art of gastronomy.
• Have basic utensils and equipment necessary. • Select, weighing and measuring raw materials according to each recipe. • Have on hand: fires and oven ready in every workplace. • Develop the decorations for the Assembly and completion of dishes or preparations in general.
Will it be reflected in:
• Time saving. • Ease of work. • Guarantee of quality in the final product. • Organization and optical performance of the equipment.
From the chemical point of view the sugar is a hydrate of carbon or carbohydrates, the types of sugar depend on its molecular size: the monosaccharides of small molecules such as glucose or fructose; the disaccharides of large molecule such as maltose, sucrose (better known as sugar) or lactose and finally the polysaccharides molecules larger even as the starch or dextrin. The addition of sugars in excess can hinder and delay the Yeast fermentation process.
Lard or animal fats
Butter or pork fat, obtained from white pig fat. Fat vaccine, best quality is the grease of pella, firm, white. Butter, It is the fat separated from the milk by churning and spinning processes.
Fats or vegetable oils
This type of oils are obtained by pressing seeds processes: Sunflower, corn, Sesame, soy, etc; they can be hardened by hydrogenation, the same will be transformed into fats or hydrogenated oils: making circular gas hydrogen through the oils in the presence of a catalyst, generally used nickel.
Fats improve the appearance by distributed among the flutes of the gluten in the dough when, producing a lubricating effect that makes mass more soft and more even crumb. Improve the volume thanks to lubrication of gluten, Since this gets more elasticity and can therefore hold more gas. They help keep the bread fresh longer, as well as providing calories to the body.
It has a great contribution from the alimentary point of view due to its important contribution of vitamins, minerals and proteins. We can use: Raw milk: as it comes out of the cow, being pasteurized, i.e., No bacteria or germs. Milk fat-free liquid. Liquid whey, It turns out after removing the fat and solids. Whole milk powder. Nonfat dry milk powder. Whey powder low-fat.
It gives better color to the crust due to the caramelization of lactose. It improves the taste. It makes a softer crust. It increases the preservation of bread. With the addition of milk, the masses become softer, not sticky and therefore better handled. It increases performance by solids containing.
Eggs gives bread products attractive color and flavor. They provide additional proteins to the gluten structure and a large amount of nutrients.