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Komentarji
Vzhajanje
7
Čas prvega
vzhajanja
00:23 min.
Od 00:00 min. do
00:35 min.
Po 1 minuto
Čas vzhajanja je odvisen od
kakovosti testa in temperature,
pri kateri poteka fermentacija.
8
Temp.
prvega
vzhajanja
(°C)
(2) Počasno
vzhajanje
(1) Zelo počasno
vzhajanje
(2) Normalno
vzhajanje
(3) Hitro vzhajanje
Spodnja fermentacija podaljša
čas vzhajanja za boljši okus
in elastičnost kruha. Gornja
fermentacija omogoča hitrejše
vzhajanje, vendar lahko uniči
elastičnost kruha.
9 Prva delitev VKL. VKL. ali IZKL.
Delitev omogoča odstranjevanje
ogljikovega dioksida iz
testa, zaradi česar bo kruh
bolj kompakten. Delitve ne
uporabljajte pri pripravi kruha iz
moke brez glutena.
10
Čas drugega
vzhajanja
00:25 min.
od 00:00 min. do
03:00 min.
Po 1 minuto
Čas vzhajanja je odvisen od
kakovosti testa in temperature,
pri kateri poteka fermentacija.
11
Temp.
drugega
vzhajanja
(°C)
(2) Normalno
vzhajanje
(1) Zelo počasno
vzhajanje
(2) Normalno
vzhajanje
(3) Hitro vzhajanje
Spodnja fermentacija podaljša
čas vzhajanja za boljši okus
in elastičnost kruha. Gornja
fermentacija omogoča hitrejše
vzhajanje, vendar lahko uniči
elastičnost kruha.
12
Druga
delitev
VKL. VKL. ali IZKL.
Delitev omogoča odstranjevanje
ogljikovega dioksida iz
testa, zaradi česar bo kruh
bolj kompakten. Delitve ne
uporabljajte pri pripravi kruha iz
moke brez glutena.
13
Čas tretjega
vzhajanja
00:20 min.
od 00:00 min. do
03:00 min.
Čas vzhajanja je odvisen od
kakovosti testa in temperature,
pri kateri poteka fermentacija.
14
Temp.
tretjega
vzhajanja
(°C)
(2) Normalno
vzhajanje
(1) Zelo počasno
vzhajanje
(2) Normalno
vzhajanje
(3) Hitro vzhajanje
Spodnja fermentacija podaljša
čas vzhajanja za boljši okus
in elastičnost kruha. Gornja
fermentacija omogoča hitrejše
vzhajanje, vendar lahko uniči
elastičnost kruha.
93


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