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ES2017861A6 - Procedimiento para la obtencion de panecillos. - Google Patents

Procedimiento para la obtencion de panecillos.

Info

Publication number
ES2017861A6
ES2017861A6 ES8904034A ES8904034A ES2017861A6 ES 2017861 A6 ES2017861 A6 ES 2017861A6 ES 8904034 A ES8904034 A ES 8904034A ES 8904034 A ES8904034 A ES 8904034A ES 2017861 A6 ES2017861 A6 ES 2017861A6
Authority
ES
Spain
Prior art keywords
minutes
weight
rolls
rest
allowing
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES8904034A
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
XARNACH CONCHS JOSEP
Original Assignee
XARNACH CONCHS JOSEP
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 XARNACH CONCHS JOSEP filed Critical XARNACH CONCHS JOSEP
Priority to ES8904034A priority Critical patent/ES2017861A6/es
Publication of ES2017861A6 publication Critical patent/ES2017861A6/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PROCEDIMIENTO PARA LA OBTENCION DE PANECILLOS. COMPRENDE ESENCIALMENTE: A) AMASAR DURANTE 10 A 20 MINUTOS UNA MASA COMPUESTA POR UN 60 A 70% EN PESO DE HARINA CERO O DOBLE CERO, UN 25 A 35 POR 100 EN PESO DE AGUA, UN 0,5 A 1% EN PESO DE LEVADURA, UN 1 A 2% EN PESO DE SAL Y UN 0,5 A 1% EN PESO DE MALTA. B) DEJAR REPOSAR LA PASTA DURANTE 1 A 3 HORAS. C) CILINDRAR DURANTE 2 A 5 MINUTOS. D) DEJAR REPOSAR LA PASTA DURANTE 30 A 50 MINUTOS. E) CORTAR LA HOGAZA (1) EN PIEZAS (2) QUE CONSTITUYEN CADA UNO DE LOS PANECILLOS (2) INDIVIDUALES. F) ESTAMPAR EN LOS PANECILLOS (2) LOS DISEÑOS CARACTERISTICOS. G) DEJAR REPOSAR DURANTE 30 A 50 MINUTOS. H) COCER DURANTE 15 A 20 MINUTOS A UNA TEMPERATURA DE 200 A 240GC Y CON UN GRADO DE HUMEDAD ENTRE EL 50 Y EL 80%. SE CONSIGUEN PANECILLOS (3) HUECOS, CON SABOR Y DIBUJOS CARACTERISTICOS.
ES8904034A 1989-11-27 1989-11-27 Procedimiento para la obtencion de panecillos. Expired - Lifetime ES2017861A6 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES8904034A ES2017861A6 (es) 1989-11-27 1989-11-27 Procedimiento para la obtencion de panecillos.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES8904034A ES2017861A6 (es) 1989-11-27 1989-11-27 Procedimiento para la obtencion de panecillos.

Publications (1)

Publication Number Publication Date
ES2017861A6 true ES2017861A6 (es) 1991-03-01

Family

ID=8265053

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8904034A Expired - Lifetime ES2017861A6 (es) 1989-11-27 1989-11-27 Procedimiento para la obtencion de panecillos.

Country Status (1)

Country Link
ES (1) ES2017861A6 (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2209653A1 (es) * 2002-12-11 2004-06-16 Christian Nury Procedimiento para la fabricacion de pan rustico.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2209653A1 (es) * 2002-12-11 2004-06-16 Christian Nury Procedimiento para la fabricacion de pan rustico.

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Legal Events

Date Code Title Description
SA6 Expiration date (snapshot 920101)

Free format text: 2009-11-27