Peculiarities of the fermentation of different types of sparrows: bakery sparrows.
About home economics Golovna
Bakery products. Before the bakery pans, you bring loaves, buns, saikas, hali and braids, which boil either on the hearth or on the sheets. Before planting in the oven, sprinkle the blanks for braids with water and sprinkle with poppy seeds, and cover the blanks for challah with mastila, prepared egg and water in a 1:1 ratio.
Sprinkle the prepared loaves, buns, and saits with water.
In another case, the oil for a croissant sells for about thirty cents to a baker;
The remains of many cakes are called out and delivered frozen to the baker, as long as they are placed in sales and can be sold for several days.
And here you can have a good time.
The baker does not need to stock up on cakes that have been sold throughout the day.
Based on the effective practice of vouchers, which are currently subject to review and voluntary drying, they can be used for sales on lines up to three days after their preparation or display. Blanks for loaves of bread and other comb rolls are cut with a thin knife, spread under a cut of 22-25" to the surface of the dough (Fig. 72). Place the comb line under the cut. Shallow cut, cut under In another way or using a knife with a thick blade, call comb deformation. Then it will be necessary to win a bunch of minds. Obviously, the cake will not be presentable. Most importantly, it is for added windows, it is a practice that the attendant ignores, and that the baker seals in the created shadows.
- Because for a living person, a bakery is pure craftsmanship.
- Ale reality is thin!
- Ale obid - nothing without delicious croissants!
Small
72. Scheme of the cut of the dough piece for a loaf of bread: a - placement of the cut under the cut 20-25 °;
b - placement of the cut at the end of the dough piece.
Widely stagnant, having removed the mechanical cutter of dough pieces of the Vinichenko and Kleimenov system (Fig. 73), the working body of which is a stitch that collapses incessantly, with knife blades attached to it. The cutter is installed (in complex mechanized lines) above the exposed part of the furnace floor. Depending on the type of process, it is important to change the position of the cutter in relation to the front of the oven, the number of blades, the fluidity and the nature of the flow of the stitch. Frozen bars, squares and ovens The Kelka axis is glad to save, as well as ours
the best recipes
- for preparation later.
- Before freezing cookies, allow them to cool completely and then wrap them in plastic.
Before freezing the bars or dough, let them cool on the outside without cutting into pieces.
Wrap them tightly in plastic wrap, and then in foil.
Store in the freezer and freeze, drain, slice and cook until inserted. Bake with a spoon or a special form: roll the dough into balls, then place them on a sheet lined with parchment paper or wax paper.: Let me go outside okholone.
- Place in a resealable plastic bag suitable for freezing.
- Or pack the skinny bun or soft bread in a plastic wrapper, then in aluminum foil and store in the freezer for up to 2 months.
- Breed at room temperature.
Siri fruit pies: Prepare the pie as directed in the recipe, but do not make slits in the top crust.
Without scorching, put the pie in the freezer until the outside is frozen, remove the pie from the freezer and lightly toast it in a plastic pan.
“We are French, and we want people to buy their bread at home, because they bought it from France.”
The remaining François-Khlibopeka is openly open on 4 days, along Testovaya Boulevard, near the center of the capital.
Meta in the region, which is in crisis and under the embargo, will open another 5th fate.
Some friends who already live in Russia love the idea of creating a bakery in Moscow.
We wanted to raise money to start this bakery.
From three to three we now have seven French partners who have contributed to this project. Behind the rivers we opened our first bakery in Russia., because the Russian region has a higher volume than the French region.
Today it is also easier for dairy products, like the top. Bakery sprouts are piece sprouts of various shapes, baked from wheat boroshn
, mass of virobes - 500 g or less.
Before the bakery dishes you can bring long loaves, buns, braids, khati, kalachi and sitnichki.
It is necessary to classify bakery products based on several factors.
Depending on the method, the sticks can be either base (which stick on the hearth) or molded (which stick in the molds).
We are especially aware of the crisis for our property, which comes from France and whose price has increased after the fall in the ruble exchange rate.
Due to higher prices for our raw materials and frozen fruits, we are afraid of a little bit of higher prices, which we haven’t tried before.
When it’s cold, as it often is in Russia, you should be able to suggest to the client a place for hedgehogs.
We are developing this range further.
From a furniture point of view, it is also necessary to provide practical convenience for the client.
Because bakeries are getting busy, we realized that we need to navigate areas with booths and offices.
For our first store in Beloruska, we are given the advantage of being close to the metro.
Loaves of bread “Miski” are washed with 400 g of masa, in a flattened shape, with sharp ends and raised combs;
“Minsky” weighing 200 or 400 g - high-quality, long with high combs and blunt ends.
The braids are prepared in a way of intertwining strands of great flattened wheat dough.
The poppy seed braid is mixed with the interweaving of three strands of beard dough, 200 and 400g each, with added 6% zucchini and margarine (2.5%), as well as 2nd grade beard dough, 400g each, with added corn and margarine.
The top of the braids is covered with poppy seeds.
The buns are made from colored wheat dough, different shapes and masses.
Misko buns are the most widespread type of bakery products.
They are mixed with beard and 1st grade with the addition of caramel (5%) and margarine (2.5%).
The weight of the buns is 100 and 200g, the shape is double with a late cut in the form of a comb that goes through the top crust of the bun.
Moscow buns are made from beard oil with added 1% zukr.
Bun masa 200g, round shape, three cuts on the top.
Buns with poppy seeds are produced at 100 g each, with boroshna 1 gatunka, with added dough cucru (6%) and margarine (2.5%).
The Thomas bun is square with trioma chi chotirma trims, the top is covered with poppy seeds.
These pieces of baked goods contain not less than 7% of the carcinogen and fat to the weight of the taken beard (of the first grade) and are cut into a different shape and a rounded surface. To the group of these viruses we include: packaged shaped bread, Leningradsky bread, Donetsk Podovy bread, bread ribs, tea bars, emergency food (bars, braids, three-pieces), Birska (looks like bars, snowflakes, pirizhki), virobi with leaf dough
, Amateur viruses, brioches and others.
Dietary bread sprouts.
These viruses are baked with special recipes and are intended for the preventive and curative treatment of the sick and those of the frail age.
These include: Achloride (without salt) bread, protein-wheat bread, grain bread, protein-wheat bread, low-acid buns, dairy buns, etc.
Salt-free baked goods are used especially for those suffering from illnesses, the cardiovascular system and other disorders that require the removal of salt in liquids.
Here you can add chloride bread from 1st grade beetroot, replacing water with milk whey, which adds flavor to the product; salt-free peeled bread from sumisha peeled beetroot bread (90%) and 1st grade wheat (10%); The dough is also mixed with milk syrup;
