{"id":44297,"date":"2017-01-11T11:22:52","date_gmt":"2017-01-11T11:22:52","guid":{"rendered":"http:\/\/rocafariners.com\/recetas\/pa-de-kamut-amb-massa-mare-de-kamut\/"},"modified":"2021-01-19T09:26:51","modified_gmt":"2021-01-19T09:26:51","slug":"pa-de-kamut-amb-massa-mare-de-kamut","status":"publish","type":"recetas","link":"https:\/\/rocafariners.com\/ca\/receptes\/pa-de-kamut-amb-massa-mare-de-kamut\/","title":{"rendered":"PA DE KAMUT AMB MASSA MARE DE KAMUT"},"content":{"rendered":"<table style=\"height: 110px;\" border=\"rgb(155, 187, 89)\" width=\"895\">\n<tbody>\n<tr>\n<td style=\"border-color: #9bbb59; background-color: #0d815c;\"><strong><span style=\"color: #ffffff;\">Ingredients<\/span><\/strong><\/td>\n<td style=\"border-color: #9bbb59; background-color: #0d815c;\"><strong><span style=\"color: #ffffff;\">Quantitat (g)<\/span><\/strong><\/td>\n<td style=\"border-color: #9bbb59; background-color: #0d815c;\"><span style=\"color: #ffffff;\"><strong>Percentatge (%)<\/strong><\/span><\/td>\n<\/tr>\n<tr style=\"border-color: #9bbb59;\">\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">Farina Kamut<\/td>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">\u00a02000<\/td>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\"><\/td>\n<\/tr>\n<tr>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">Massa mare de Kamut<\/td>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">\u00a0500<\/td>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">\u00a025%<\/td>\n<\/tr>\n<tr>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">Llevat sec<\/td>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">\u00a010<\/td>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">\u00a00.5%<\/td>\n<\/tr>\n<tr>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">Sal<\/td>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">40<\/td>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">\u00a02%<\/td>\n<\/tr>\n<tr>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">Aigua<\/td>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">1400<\/td>\n<td style=\"border-color: #9bbb59; background-color: #eef5e1;\">70%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<table style=\"height: 417px;\" width=\"909\">\n<tbody>\n<tr>\n<td style=\"border-color: #9bbb59; text-align: center; background-color: #0d815c;\"><strong><span style=\"color: #ffffff;\">Proc\u00e9s<\/span><\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"background-color: #e4f4c7; border-color: #9bbb59;\">\n<p>1-AMASSAT:<\/p>\n<p>Incorporem tots els ingredients a l&#8217;amassadora i amassem fins a obtenir una massa fina.<\/p>\n<p>La farina de Kamut no necessita molt temps d&#8217;amassat.<\/p>\n<p>T\u00aa final de la massa 25\u00baC aprox.<\/td>\n<\/tr>\n<tr>\n<td style=\"background-color: #eef5e1; border-color: #9bbb59;\">\n<p>2-REP\u00d2S EN BLOC<\/p>\n<p>Reposar la massa 2 hores a temperatura 22-24\u00baC.<\/td>\n<\/tr>\n<tr>\n<td style=\"background-color: #e4f4c7; border-color: #9bbb59;\">\n<p>4-DIVISI\u00d3 I FORMAT<\/p>\n<p>Tallar les peces de la\u00a0mida desitjada i formar.<\/td>\n<\/tr>\n<tr>\n<td style=\"background-color: #eef5e1; border-color: #9bbb59;\">\n<p>6-REP\u00d2S EN FRED<\/p>\n<p>Posar les peces a la c\u00e0mara 15-16 h a 5\u00baC i amb humitat.<\/td>\n<\/tr>\n<tr>\n<td style=\"background-color: #e4f4c7; border-color: #9bbb59;\">\n<p>7-ATEMPERAR<\/p>\n<p>Treiem de la c\u00e1mara i el deixem a T\u00aa de 18-20\u00baC 1 h aprox.<\/td>\n<\/tr>\n<tr>\n<td style=\"background-color: #eef5e1; border-color: #9bbb59;\">\n<p>8- COCCI\u00d3<\/p>\n<p>Entrada al forn 230\u00baC i cocci\u00f3 amb vapor a 190\u00baC.<\/p>\n<p>Les temperatures ideals de cocci\u00f3 varien\u00a0en funci\u00f3 del tipus de forn.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/rocafariners.com\/wp-content\/uploads\/2017\/01\/IMG_1011.jpg\" rel=\"attachment wp-att-7514\"><img class=\"wp-image-8892 alignleft\" src=\"http:\/\/rocafariners.com\/wp-content\/uploads\/2017\/01\/IMG_1011-300x226.jpg\" alt=\"\" width=\"461\" height=\"347\" srcset=\"https:\/\/rocafariners.com\/wp-content\/uploads\/2017\/01\/IMG_1011-300x225.jpg 300w, https:\/\/rocafariners.com\/wp-content\/uploads\/2017\/01\/IMG_1011-768x579.jpg 768w, https:\/\/rocafariners.com\/wp-content\/uploads\/2017\/01\/IMG_1011-1024x772.jpg 1024w, https:\/\/rocafariners.com\/wp-content\/uploads\/2017\/01\/IMG_1011-600x452.jpg 600w, https:\/\/rocafariners.com\/wp-content\/uploads\/2017\/01\/IMG_1011-220x165.jpg 220w, https:\/\/rocafariners.com\/wp-content\/uploads\/2017\/01\/IMG_1011-460x345.jpg 460w\" sizes=\"(max-width: 461px) 100vw, 461px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Quantitat (g) Percentatge (%) Farina Kamut \u00a02000 Massa mare de Kamut \u00a0500 \u00a025% Llevat sec \u00a010 \u00a00.5% Sal 40 \u00a02% Aigua 1400 70% &nbsp; Proc\u00e9s 1-AMASSAT: Incorporem tots els ingredients a l&#8217;amassadora i amassem fins a obtenir una massa fina. La farina de Kamut no necessita molt temps d&#8217;amassat. T\u00aa final de la massa [&hellip;]<\/p>\n","protected":false},"featured_media":44176,"comment_status":"open","ping_status":"closed","template":"","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>PA DE KAMUT AMB MASSA MARE DE KAMUT - 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\/receptes\/pa-de-kamut-amb-massa-mare-de-kamut\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PA DE KAMUT AMB MASSA MARE DE KAMUT - Farinera Roca\" \/>\n<meta property=\"og:description\" content=\"Ingredients Quantitat (g) Percentatge (%) Farina Kamut \u00a02000 Massa mare de Kamut \u00a0500 \u00a025% Llevat sec \u00a010 \u00a00.5% Sal 40 \u00a02% Aigua 1400 70% &nbsp; Proc\u00e9s 1-AMASSAT: Incorporem tots els ingredients a l&#8217;amassadora i amassem fins a obtenir una massa fina. 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