bake - September/October 2020 - 69

PAN Y HORNEO

Planee con anticipación
para los días de fiesta

N

unca es demasiado pronto para
empezar a planear para la temporada
de fiestas. Gragea, perlas, glaseados
y geles para mangas pasteleras de marca
Sprinkelina. Sabores, rellenos, colores y
mezclas de Westco. Ingredientes auténticos de
Trigal Dorado. Ingredientes básicos de calidad
de BakeSense.
BakeMark tiene las recetas festivas que
usted está buscando. Mire lo que está por
venir:
* Día de los Muertos - 31 de octubre al 2
de noviembre
* Halloween - 31 de octubre
* Acción de Gracias - 26 de noviembre
* Navidad - 25 de diciembre
* Nochevieja - 31 de diciembre
* Rosca de Reyes - 6 de enero
BakeMark puede ayudar a guiar su
planificación para la temporada de fiesta.

6

PANADERÍA | SEPTIEMBRE 20

CONSEJOS DE PRODUCCIÓN

Cuando se trata de hornear pan y
productos dulces, el manejo adecuado de
la levadura se destaca como un elemento
clave para producir un gran producto,
según BakeMark.
La función principal de la levadura
en mezclas elevadas es producir dióxido
de carbono. Este gas hace que la masa
se eleve y que su producto con levadura
sea ligero, aireado y delicioso, pero sólo
funcionará correctamente si la levadura se
fermenta correctamente.
Tres factores críticos para la
fermentación correcta incluyen la
temperatura de la masa, el tiempo de
reposo y la fermentación.
* Temperatura de la masa
La levadura funciona bien entre 78°F
y 82°F. A menos de 78°F, la levadura
fermenta demasiado lentamente y
produce un nivel bajo de dióxido de

carbono. A más de 82°F, la levadura
produce gas con demasiada rapidez y
algunas de las células de la levadura
morirán, por lo que no producirán
dióxido de carbono en absoluto.
* Tiempo de banco
El propósito del tiempo de banco es
llevar la levadura de la etapa inactiva
a la etapa activa para que produzca
la cantidad correcta de dióxido de
carbono. Si el tiempo de banco es
demasiado corto, la masa será menos
elástica y tendrá un sabor débil. Si el
tiempo de banco es demasiado largo,
se podría perder volumen durante el
proceso de fermentación; las donas se
encogerán durante la fritura; la textura
será gruesa; y el sabor no estará a la
altura de sus estándares. Deje siempre
que la masa se eleve en el banco durante
aproximadamente 45 minutos antes de
fermentar.



bake - September/October 2020

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http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
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http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
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