Practica Nº
ELABORACION DE PANETON I.
Objetivo Dar Dar a conoc conocer er a los estu estudia diante ntes s las técnic técnicas as y méto método dos s d elabo elaborac ración ión de productos de paniicación de masa dulce! as" como conocer los cambios #ue producen$
II.
Marco Teórico Los productos denominados %Panteón& son productos de paniicación de masa dulce dulce #ue por sus propias caracter"s caracter"stica ticas s de la elabora elaboración ción y composic composición ión o in'redientes re#uieren ser elaborados mediante el método de Espon(a)*asa en cual consiste en #ue parte de la +arina se me,cla con a'ua y le-adura! de(.ndola ermentar! orm.ndose de esta manera la Espon(a$ La cantidad remanente de in'redientes se a/aden a la espon(a y son nue-amente me,clados +asta producir la masa inal$ La relación de Espon(a)masa puede ser 01231! 41251 y 61271$ La -enta(a de este método es #ue produce una masa con alta estabilidad! de m.s .cil mane(o produciendo un producto de buenas caracter"sticas$
III.
Materiales, Equipos e Insumos a8
b8
Materiales, Equipos -
Balan,a
-
9orno
-
Bande(as de +orneo
-
*oldes
-
*e,cladora)Amasadora! :obadora
-
C.mara de ermentación
-
Cuc+illos! +o(as de aeitar! paletas! etc$
-
Termómetro
Insumos b.1. Para la esponja 9arina especial A,
5 ;' 4=1 '
*ante#uilla sin sal
=11 '
Le-adura resca
>=1 '
1
A'ua
>$= lt
*e(orador
51 '
b.2. Para la masa 9arina especial
7 ;'
A,
6=1 '
:al
=1 '
?ema de +ue-o
611 '
*e(orador
71 '
Lec+e en pol-o
>11 '
Antimo+o
>= '
A'ua
1$4 Lt
Lecitina
5= '
Pasas
>$= ;'
@rutas conitadas
>$= ;'
Emulsiicante
711 '
luten
711 '
*ante#uilla sin sal
=11 '
Esencia de panteón
1$1>7 Lt
Esencia de naran(a
1$116 Lt
Esencia de mante#uilla
1$116 Lt
Esencia de c+irimoya
1$116 Lt
!em"s Pirotines
>3 unidades
Bolsas
>3 unidades
:ellador o amarres de bolsa >3 unidades
I#.
Proce!imiento a8
Preparación !e la Esponja >$
7$
b8
:e me,cla los in'redientes secos m.s el a'ua! de(ando para los
1 minutos! +asta #ue se me,cle bien u la +arina absorba toda el a'ua$ :e seca la espon(a de la amasadora y se le de(a reposar por 7 +oras a temperatura ambiente y uera de corrientes de aire$
Preparación !e la Masa
2
>$ 7$
5$
3$ =$ 0$ 4$
#.
Colo#ue la espon(a en la amasadora y me,cle con la solución de a'ua! +ue-os! a,1 minutos m.s$ Cuando la masa est. a punto de tomar li'a incorpore la mar'arina y la esencia de Panetón$ Amasar +asta #ue li'ue la masa$ A/ada las rutas y las pasas pre-iamente +idratadas en >1 'r de ron o co/ac u >1 'r de a'ua para >1 ;' de pasas para me(or aroma y sabor8$ De(e reposar >= minutos! pese tro,os de masa de > ;'! bolee y de(e reposar 71 minutos$ uel-a a bolear y deposite en los Pirotines respecti-os$ @ermenta +asta #ue lle'ue a la altura del pirot"n$ In'rese al +orno sua-e >=1FC)>41FC8 y +ornee por una +ora aproimadamente$
$esulta!os -
Re'istre los pesos de los productos en cada una de las etapas del proceso y determine el rendimiento$
-
Calcular el rendimiento en pan se'
R G >11 H T> H 8 b H t H Jp H Is8
b8
R G >11 9umedad de Pan ) 9umedad de 9arina >11 9umedad de Pan
-
#I.
Determinar los rendimientos teóricos y pr.cticos$
%onclusiones $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$
3
#II.
%uestionario >$ KCómo se e-ita la retro'radación de los almidones durante la conser-ación de panetones $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$
7$ KCómo act
5$ KCu.l es el moti-o de en-e(ecimiento de la corte,a $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$
#III.
&iblio'ra()a consulta!a
4
*oja !e %ontrol Or'anol+ptico
Tipo de Pan MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM @ec+a MMMMMMMMMMM %uali!a!es %uali!a!es Eteriores >$ olumen 7$ Coloración 5$ Aspecto de la corte,a 3$ uniormidad de cocción =$ aspecto eneral orma! etc8 0$ rieta %uali!a!es Interiores 4$ Color de la mi'a 6$ Estructura $ acilidad para cortar y estabilidad de la mi'a >1$ :ua-idad de la *i'a >>$ :abor y apreciación al paladar TOTPeso de la pie,a Observaciones
Puntos Obteni!os M"imo
>1 = = = >1 = >1 >1 >1 >1 71 >11
Trat"n!ose !e pan corta!o, !ebe apreciarse la uni(ormi!a! !el espesor
5
