{"id":1769,"date":"2015-06-02T09:55:40","date_gmt":"2015-06-02T09:55:40","guid":{"rendered":"http:\/\/rocafariners.com\/?p=1769"},"modified":"2016-03-30T11:59:39","modified_gmt":"2016-03-30T11:59:39","slug":"pa-de-blat-sarrai","status":"publish","type":"post","link":"https:\/\/rocafariners.com\/ca\/pa-de-blat-sarrai\/","title":{"rendered":"PA DE BLAT SARRA\u00cd O FAJOL"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/span><\/strong><\/td>\n30% sarra\u00ed<\/b><\/span><\/td>\n50% sarra\u00ed<\/b><\/span><\/td>\n70% sarra\u00ed<\/strong><\/span><\/td>\n100% sarra\u00ed<\/strong><\/span><\/td>\n<\/tr>\n
Farina blat sarra\u00ed<\/td>\n30%<\/td>\n\u00a050%<\/td>\n70%<\/td>\n100%<\/td>\n<\/tr>\n
Farina For\u00e7a Siscar o Eco For\u00e7a Roca<\/td>\n70%<\/td>\n50%<\/td>\n30%<\/td>\n<\/td>\n<\/tr>\n
Sal<\/td>\n2%<\/td>\n2%<\/td>\n2%<\/td>\n2%<\/td>\n<\/tr>\n
Llevat<\/td>\n0.5%<\/td>\n0.5 %<\/td>\n0.5%<\/td>\n0.5%<\/td>\n<\/tr>\n
Massa mare<\/td>\n20%<\/td>\n20%<\/td>\n20%<\/td>\n20%<\/td>\n<\/tr>\n
Aigua<\/td>\n59%<\/td>\n60%<\/td>\n65%<\/td>\n110%<\/td>\n<\/tr>\n
Xantana<\/td>\n<\/td>\n<\/td>\n<\/td>\n3%<\/td>\n<\/tr>\n
Escaldat<\/td>\n25%<\/td>\n15%<\/td>\n20%<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n
Proc\u00e9s<\/span><\/strong><\/td>\n<\/tr>\n
\n

1-AMASSAT:<\/p>\n

Incorporem tots els ingredientes i amassem fins que la massa quedi fina.<\/strong><\/p>\n

El tiemps d’amassat varia depenent del % de sarra\u00ed (a menys % de sarra\u00ed m\u00e9s temps d’amassat). En cas de la recepta 100% \u00fanicament barrejar els productes.<\/strong><\/td>\n<\/tr>\n

\n

2-REP\u00d2S EN BLOC:<\/p>\n

Aproximadament 2h\u00a0 (24-25\u00baC)<\/strong><\/p>\n

S’ha de tenir en compte que el sarra\u00ed t\u00e9 una alta activitat enzim\u00e0tica \u00a0la qual cosa fa que la fermentaci\u00f3 sigui m\u00e9s r\u00e0pida en les masses amb un major % de sarra\u00ed.<\/strong><\/td>\n<\/tr>\n

\n

3-PLECS:<\/p>\n

\u00a0Realitzar alg\u00fan pliec per donar-li m\u00e9s for\u00e7a a la massa ( no a la recepta 100% ).<\/strong><\/td>\n<\/tr>\n

\n

4-DIVISI\u00d3 I FORMAT:<\/p>\n

Dividim i formem. A\u00a0les masses amb un alt % de sarra\u00ed utilitzar motlles.<\/strong><\/td>\n<\/tr>\n

\n

5-FERMENTACI\u00d3:<\/p>\n

Aproximadament 1h (24-25\u00baC)<\/strong><\/p>\n

Tenint en compte el punt 2<\/strong><\/td>\n<\/tr>\n

\n

6-COCCI\u00d3:<\/p>\n

Fon fort\u00a0d’entrada i temps segons la mida de la pe\u00e7a.<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"107\"<\/p>\n

\"sarraceno1\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 30% sarra\u00ed 50% sarra\u00ed 70% sarra\u00ed 100% sarra\u00ed Farina blat sarra\u00ed 30% \u00a050% 70% 100% Farina For\u00e7a Siscar o Eco For\u00e7a Roca 70% 50% 30% Sal 2% 2% 2% 2% Llevat 0.5% 0.5 % 0.5% 0.5% Massa mare 20% 20% 20% 20% Aigua 59% 60% 65% 110% Xantana 3% Escaldat 25% 15% 20%   […]<\/p>\n","protected":false},"author":1,"featured_media":6823,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[23],"tags":[],"yoast_head":"\nPA DE BLAT SARRA\u00cd O FAJOL - Farinera Roca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/rocafariners.com\/ca\/pa-de-blat-sarrai\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PA DE BLAT SARRA\u00cd O FAJOL - 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