DE8757C - Process for the production of Kraft bread from unground, only peeled grain - Google Patents
Process for the production of Kraft bread from unground, only peeled grainInfo
- Publication number
- DE8757C DE8757C DENDAT8757D DE8757DA DE8757C DE 8757 C DE8757 C DE 8757C DE NDAT8757 D DENDAT8757 D DE NDAT8757D DE 8757D A DE8757D A DE 8757DA DE 8757 C DE8757 C DE 8757C
- Authority
- DE
- Germany
- Prior art keywords
- bread
- unground
- kraft
- production
- grain
- 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.)
- Active
Links
- 235000013339 cereals Nutrition 0.000 title claims description 8
- 235000008429 bread Nutrition 0.000 title claims description 6
- 239000002655 kraft paper Substances 0.000 title claims description 3
- 238000000034 method Methods 0.000 title claims description 3
- 238000004519 manufacturing process Methods 0.000 title description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000568640 Brachysola Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
1879.1879.
JOSEPH SCHIERSE in BERLIN. ' Verfahren zur Herstellung von Kraftbrod aus ungemahlenem, nur geschältem Getreide.JOSEPH SCHIERSE in BERLIN. '' Process for the production of Kraft bread from unground, only peeled grain.
Patentirt im Deutschen Reiche vom 6. Juli 187η ab. 'Patented in the German Empire on July 6, 187η. '
Der Erfinder bringt in einen dichten Behälter eine beliebige Quantität ungemahlenes, nur geschältes Getreide, wie z. B. Roggen oder ein anderes Getreide, oder eine Mischung verschiedener Getreidearten, übergiefst dasselbe mit einer entsprechenden Quantität kochenden Wassers, welchem vor dem Kochen pro Liter 20 bis 40 g Kochsalz beigegeben ist. Im allgemeinen kommen auf 1 kg Getreide 0,5 bis 0,7 1 kochendes Wasser. Das geeignete Verhältnifs hängt von der Absorptionsfähigkeit des betreffenden Getreides ab.The inventor puts any quantity of unground, only peeled, into a tight container Cereals, such as B. rye or another grain, or a mixture of different Cereals, poured over them with a corresponding quantity of boiling water, to which 20 to 40 g of table salt per liter is added before cooking. In general add 0.5 to 0.7 1 boiling water for every 1 kg of grain. The appropriate ratio depends on the absorbency of the grain in question.
Das Gemenge wird mit Spaten oder maschineller Einrichtung zu einer Masse verrührt.The mixture is stirred into a mass with a spade or mechanical device.
Soll das Brod leicht und etwas porös werden, so setzt man eine entsprechende Menge Sauerteig oder Hefe hinzu.If the bread is to be light and somewhat porous, an appropriate amount is used Add sourdough or yeast.
Die Masse wird vermittelst Stampfen oder Teigmaschinen bearbeitet, bis der Teig Bindekraft erhält.The mass is processed by pounding or dough machines until the dough is strong receives.
Der Teig wird dann aus dem Behälter herausgenommen und durch Handformen oder durch Maschinen, ähnlich wie bei der Ziegelfabrikation, in Stücke von beliebiger Gröfse geschnitten.The dough is then removed from the container and hand molded or by Machines, similar to brick making, cut into pieces of any size.
Das Backen des Kraftbrodes geschieht in einem sehr stark geheizten Backofen, die Hitze mufs um ca. 50 pCt. stärker sein, als bei dem gewöhnlichen Backprocefs.The bread is baked in a very strongly heated oven, the heat must be around 50 pct. be stronger than with the usual Backprocefs.
Je nach der Fähigkeit des Ofens, Hitze zu entwickeln und zu halten, wird das Backen zwei bis drei Stunden in Anspruch nehmen.Baking will depend on the ability of the oven to develop and hold heat take two to three hours.
Das so erhaltene Brod ist um ca. 25 pCt. reicher an Nährstoff, als das gewöhnliche, sehr wohlschmeckend und leicht verdaulich.The bread thus obtained is about 25 pCt. richer in nutrients than the ordinary, very much tasty and easy to digest.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE8757C true DE8757C (en) |
Family
ID=286198
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT8757D Active DE8757C (en) | Process for the production of Kraft bread from unground, only peeled grain |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE8757C (en) |
-
0
- DE DENDAT8757D patent/DE8757C/en active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE8757C (en) | Process for the production of Kraft bread from unground, only peeled grain | |
| RU2034473C1 (en) | Method of production of rye or rye-wheat mixed bread | |
| AT99635B (en) | Process for the production of bread and other baked goods. | |
| ES2018275B3 (en) | OVERHYDRATED NATURAL BREAD, ITS RAPID MANUFACTURING PROCEDURE AND FLOUR TO CARRY OUT THE PROCEDURE. | |
| US2412154A (en) | Bread and process of making the same | |
| JP2700574B2 (en) | Composition for forming a corn cup, corn cups and a method for producing the same | |
| DE130015C (en) | ||
| DE593921C (en) | Process for the production of bread dough, cake dough u. like | |
| CN110367311A (en) | A kind of grape dried scallop fruit and preparation method thereof | |
| US950920A (en) | Manufacture of bread. | |
| JP2009039047A (en) | Method for producing hand-kneaded bread dough | |
| DE156193C (en) | ||
| DE202020001129U1 (en) | Pastry | |
| DE100426C (en) | ||
| DE525292C (en) | Process for making oat biscuits | |
| DE19732290A1 (en) | Flour mix reducing time taken to make and fry food such as hamburger or fritter | |
| JP2019024345A (en) | Baked color imparting agent | |
| DE167244C (en) | ||
| DE492052C (en) | Process for making dough from whole wheat flours | |
| DE500361C (en) | Baking process | |
| PH22020050781Y1 (en) | A process for baking cake enriched with zucchini (cucurbita pepo) | |
| DE373729C (en) | Process for the production of soured bread from all usable components of the grain | |
| JPS597294B2 (en) | How to make croutons | |
| DE202023002259U1 (en) | Waffle dough for making a particularly crispy waffle, using rusk flour | |
| DE202019105841U1 (en) | Polygonal pancake |