new method for making bakery products (fermented) with the exclusive use of flour of wheat, bran and semintegrali both wheat and durum wheat and spelt.obtained with mills in natural stone with a low index of strength.

摘要

The present invention specifically regards a method for making (fermented) bakery products in particular, but not only, bread with the exclusive use of whole wheat and semi-whole wheat flours, of soft wheat, hard wheat or spelt with low "force index", obtained with natural stone grindstones. Flours not admixed with any improver, not stabilized, not irradiated, not genetically modified (GMO), not genetically manipulated; mainly but not exclusively, of "ancient" grains. Where "ancient grains" indicates local (autochthonous) grains that have not undergone artificial modifications induced by man. Confectionary products are excluded. For producing bread, the method provides for the use of pure flours with a hydration higher than 70%. The method, for each flour type, defines the parameters and the criteria for the process so as to standardize it and make it repetitive. The new method provides for the use of the following ingredients: Li.Co.Li. (Starter in liquid form) exclusively made and refreshed with whole wheat or semi-whole wheat monococcum spelt flour ground with natural stone or with the same flour used for the pre-dough and for the dough; compressed fresh beer yeast; wheat flour as defined above; water; sea sa barley malt and seed oil for working. The new method provides for the following steps: 1) Refreshing the Li.Co.Li. (starter in liquid form). Water temperature, flour and ambient temperature will be pre-established so as to obtain a constant product; 2) Preparing the pre-dough by mixing water, flour, Li.Co.Li. and compressed fresh beer yeast and placed to mature with values or with interval of values relative to pre-established temperature and humidity; the ratio between the ingredients of the pre-dough is pre-established. 3) Preparing the dough, characterized by four steps: Dissolving the pre-dough and mixing with part of the water, malt and compressed fresh beer yeast, with blade blender or the like. Inserting air into the dough with a manual electric beater provided with two whisks or a bench top mixer provided with adjustable double whisk or other equipment that still uses a double whisk; the double whisk must not be used within the dough but on the surface such that it only affects/penetrates the surface of the dough (a small thickness of the surface) and adding part of the flour and water. Completing the dough with planetary mixer with hook or the like by adding the rest of the flour and water. Further completing, if necessary, of the kneading by hand, without folds. The ratio between the ingredients of the dough is pre-established. 4) Maturing the dough under cold conditions with pre-established temperature and humidity. 5) Reviving, characterized by gradually reviving with pre-established temperature and humidity. 6) Fermenting ("Puntata"): this type of dough, after the above-described rising, can be used for various bakery products, even enriched with the addition of extra virgin olive oil in the step of kneading with the planetary mixer. 7) Hand-shaping and final forming. 8) Final fermentating ("Appretto") characterized by heating the rising baskets from below. 9) Baking and drying.