Pimander
Mistletoe, could you give me one document? We, at one time, worked on pre-calculated recipes (well, by order, we calculated the batch and printed it out to us). But somehow, when the yeast puff was introduced into the assortment, the technologist gave me a document in which, among other indicators, was the recipe for the yeast puff. But what kind of document was it - it was knocked out specifically and I just can't remember it. Maybe you know?
And when they kneaded exactly according to the recipe ... the dumplings, in our opinion, were softer than this yeast ... The technologist went nuts when she poked her finger into the dough and almost broke it
Pimander
Quote: Omela

Pimander , sorry, did not quite understand the question ?? You mean GOST for puff yeast ??
Maybe GOST, but in GOSTs only about indicators we are talking about humidity, acceptance, etc. WITHOUT recipes ...
Take, for example, GOST 26983-86 Darnitsky Bread - moisture, external vitality, etc., etc., but there is no recipe ...
Maybe this is a technological instruction?
Admin
Quote: Pimander

Maybe GOST, but in GOSTs only about indicators we are talking about humidity, acceptance, etc. WITHOUT recipes ...
Take, for example, GOST 26983-86 Darnitsky Bread - moisture, external vitality, etc., etc., but there is no recipe ...
Maybe this is a technological instruction?

If you are interested in bread recipes for guests, they are in the "Collection of recipes for bread and bakery products" edited by PS Ershov and are on sale, you can freely buy, for example, at OZONE

Bread "Darnitskiy" per 100 kg.
peeled rye baking flour - 60 kg.
bakery wheat flour of the first grade - 40
pressed bakery yeast - 0.5
table salt - 1.4
water - 42.4

There is also a description of the technological process

Pimander
I have Ershov of 1998, but with the recipes he has ... The recipe is given, but no water is specified and the calculation formula is also. I am guided by the calculation of water for flour confectionery (amount of dry matter, specified humidity, etc.), but I doubt the correctness. Therefore, I wanted to look not at the pulled out recipe, but at the original document with it. Ershov has a recipe without water, and below the characteristics of bread: crumb moisture, etc., and the following recipe.
Pimander
I am looking for documents with GOST recipes.
Maybe GOST, but in GOSTs only about indicators we are talking about humidity, acceptance, etc. WITHOUT recipes ...
Take, for example, GOST 26983-86 Darnitsky Bread - moisture, external vitality, etc., etc., but there is no recipe ...
Maybe this is a technological instruction?
I have Ershov of 1998, but with the recipes he has ... The recipe is given, but no water is specified and the calculation formula is also. I am guided by the calculation of water for flour confectionery (amount of dry matter, set humidity, etc.), but I doubt the correctness. There are no explanations for the calculation of water. I will repeat myself using the formula for flour confectionery products, where I take the moisture content of the crumb for the required moisture content. Therefore, I wanted to look not at the pulled out recipe, but at the original document with it and with its full instructions.
sazalexter
Collection of recipes for bread and bakery products

read page 10 calculation table
Admin

The baked bread standards have three parts:
classification
technical conditions
acceptance rules

Specifications list the indicators and norms that determine the quality of standard bread. These indicators are divided into two groups: the first group includes indicators determined organoleptically (taste, smell, appearance, crumb condition), the second group includes indicators determined by physicochemical methods (moisture, acidity, porosity, etc.)

The amount of water that SHOULD be added to the dough depends on many factors: flour moisture, acidity, water temperature, additives, and so on. This already refers to the section BAKING TECHNOLOGY and is calculated in each specific case, in each recipe separately for each batch.And this calculation is done with a special formula, before adding the ingredients to the dough.
Therefore, the standards and rules always indicate the final moisture content of the finished dough, and knowing the formula, you can always find out the amount of water that needs to be added to the dough in a particular case.
Pimander
Quote: sazalexter

Collection of recipes for bread and bakery products


🔗]

In the consumption of raw materials, water is indicated "by calculation" and the calculation itself is not shown!
sazalexter
Pimander On the forum, direct links (clickable) to external resources are prohibited!
Pimander
Quote: sazalexter

Pimander On the forum, direct links (clickable) to external resources are prohibited!

this is a link to the picture. Since it is not humanly displayed, it is so.
Admin
Quote: Pimander

In the consumption of raw materials, water is indicated "by calculation" and the calculation itself is not shown!

Above, I have already answered you about water and calculation

"The amount of water that SHOULD be added to the dough depends on many indicators: flour moisture, acidity, water temperature, additives, etc. This already applies to the section BAKING TECHNOLOGY and is calculated on a case-by-case basis, in each recipe separately for each batch. And this calculation is done with a special formula, before adding the ingredients to the dough.
Therefore, the standards and rules always indicate the final moisture content of the finished dough, and knowing the formula, you can always find out the amount of water that needs to be added to the dough in a particular case. "


Therefore, calculations are not given anywhere, you need to take a book on baking technology, a formula and calculate yourself. But at home it will be problematic to do this
Pimander
I also want to see this formula! In the collection of recipes for flour confectionery, water in the recipes is also not indicated. The moisture content of the dough, the amount of dry matter and the FORMULA are indicated. There is no such thing in bread. I use the formula from flour confectionery, but I do not know if this is applicable or not, otherwise I will calculate that you will not bake it later!
Admin
Pimander, you can't hear me

Take the tutorial "Bakery technology", open a section or topic called" the ratio of the amount of flour and water in the dough "or it can be called a little differently, and go ahead, read and apply for yourself. You can take the calculation as for bakeries, or you can calculate for yourself for homemade bread There and you will find the formula, and tips on how to make the calculation, and in general what it is.

The textbook is very useful in every way, not only for calculating water and flour. Such books helped me a lot in their time to understand the basics of baking.
Pimander
Already looking for this tutorial Thanks.
Pimander
Found a book about 1940 grain production. How is everything laid out on the shelves! Why are books, manuals and textbooks written so badly now! I get the impression that now the authors write for themselves - they themselves understand everything, but like the rest, they don't care. Auerman opened ... and closed. He seemed to swear at Ershov, but in comparison with Auerman, Ershov is better.
If the members of the forum are interested if anyone does not have one, but want to, I can post a link to this book (P. M. Plotnikov, M. F. Kolesnikov 350 varieties of BREAD AND BAKERY PRODUCTS. RECIPE AND METHOD OF PREPARATION ed. 2 revised and supplemented, food industry 1940).

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