catalogo linea de plata
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catalogo linea de plataTRANSCRIPT
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Colocar el agua en la amasadora, disolver la sal; luego agregar la harina de malta y el Pastelgras dividido en pequeñas porciones. Volcar la harina; en invierno se puede agregar la levadura desgranada sobre la harina desde el comienzo; en verano conviene agregarla sobre la masa transcurridas las ¾ partes del amasado disuelta en agua.Amasar 20 minutos, parar la máquina y dejar descansar la masa por espacio de 15/20 minutos.Agregar el mejorador SB Tablas espolvoreado sobre la masa cuando falten 10 minutos para terminar el amasado.Proporcionar un buen amasado, dependiendo el tiempo total del tipo de amasadora.Cortar bastones y darle 4 ó 5 vueltas de sobadora.Colocar los bastones sobados sobre el torno en la forma que lo requiera el equipo armador.Tapar bien a �n de que no se seque la masa y dejar descansar 20 minutos.Cortar, armar y estibar según tamaño.Llevar a fermentar; la temperatura óptima es de 27 °C con una hume-dad del 70%. Cuando las piezas hayan alcanzado el triple de su volumen inicial como máximo, realizar los cortes característicos de cada modelo con cutter u hoja de bisturí.Cocinar con su�ciente vapor a 200 °C por espacio de 30 minutos aproximadamente. En hornos rotativos tener la precaución de abrir el escape de vapor (tronera) 5 minutos antes de �nalizar la cocción.
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