PL433860A1 - Method of producing mixed rye bread - Google Patents
Method of producing mixed rye breadInfo
- Publication number
- PL433860A1 PL433860A1 PL433860A PL43386020A PL433860A1 PL 433860 A1 PL433860 A1 PL 433860A1 PL 433860 A PL433860 A PL 433860A PL 43386020 A PL43386020 A PL 43386020A PL 433860 A1 PL433860 A1 PL 433860A1
- Authority
- PL
- Poland
- Prior art keywords
- flour
- rye
- dough
- leaven
- temperature
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Przedmiotem wynalazku jest sposób produkcji pieczywa mieszanego żytniego na zakwasie żytnim, obejmujący następujące etapy: prowadzenie zakwasu żytniego metodą trzystopniową przez czas od 50 do 56 godzin przy temperaturze dojrzewania od 20 do 22°C, przy czym wilgotność pomieszczenia podczas wszystkich stopni prowadzenia zakwasu wynosi od 50 do 60%, mieszanie zakwasu żytniego, wody, mąki pszennej, mąki żytniej i soli, przy czym liczba opadowa dla mąki pszennej wynosi od 310 do 325, dla mąki żytniej od 180 do 195, zawartość mąki żytniej w cieście wynosi od 55 do 60%, mąki pszennej od 40 do 45%, wilgotność mąki wynosi od 13 do 15%, ilość soli wynosi od 2,4 do 2,6% w stosunku do ilości mąki, ilość wody wynosi od 70 do 75 L na 100 kg mąki, obróbkę ciasta, przy czym temperatura końcowa ciasta wynosi od 24 do 26°C, spoczynek ciasta przy zachowaniu temperatury od 24 do 26°C przez czas 8 do 12 godzin, wypiekanie ciasta w temperaturze 235 - 245°C, korzystnie 240°C, przez 50 - 70 min, korzystnie 60 min.The subject of the invention is a method for the production of mixed rye bread with rye leaven, comprising the following steps: conducting rye leaven using the three-stage method for 50 to 56 hours at a maturation temperature of 20 to 22 ° C, while the humidity of the room during all stages of leaven is from 50 up to 60%, mixing rye leaven, water, wheat flour, rye flour and salt, with the precipitation number for wheat flour from 310 to 325, for rye flour from 180 to 195, rye flour content in the dough is from 55 to 60% , wheat flour from 40 to 45%, flour humidity is from 13 to 15%, the amount of salt is from 2.4 to 2.6% in relation to the amount of flour, the amount of water is from 70 to 75 L per 100 kg of flour, processing dough, the final temperature of the dough is from 24 to 26 ° C, the dough is kept at a temperature from 24 to 26 ° C for 8 to 12 hours, baking the dough at a temperature of 235 - 245 ° C, preferably 240 ° C, for 50 - 70 min, preferably 6 0 min.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL433860A PL433860A1 (en) | 2020-05-11 | 2020-05-11 | Method of producing mixed rye bread |
| PL436078A PL242800B1 (en) | 2020-05-11 | 2020-11-25 | Method of producing mixed rye bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL433860A PL433860A1 (en) | 2020-05-11 | 2020-05-11 | Method of producing mixed rye bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL433860A1 true PL433860A1 (en) | 2021-11-15 |
Family
ID=78595471
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL433860A PL433860A1 (en) | 2020-05-11 | 2020-05-11 | Method of producing mixed rye bread |
| PL436078A PL242800B1 (en) | 2020-05-11 | 2020-11-25 | Method of producing mixed rye bread |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL436078A PL242800B1 (en) | 2020-05-11 | 2020-11-25 | Method of producing mixed rye bread |
Country Status (1)
| Country | Link |
|---|---|
| PL (2) | PL433860A1 (en) |
-
2020
- 2020-05-11 PL PL433860A patent/PL433860A1/en unknown
- 2020-11-25 PL PL436078A patent/PL242800B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL242800B1 (en) | 2023-04-24 |
| PL436078A1 (en) | 2021-11-15 |
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