{"id":1375,"date":"2024-10-18T12:09:06","date_gmt":"2024-10-18T10:09:06","guid":{"rendered":"https:\/\/2024.panatura.com\/dach\/?page_id=1375"},"modified":"2024-11-07T10:36:33","modified_gmt":"2024-11-07T09:36:33","slug":"methode-anwendung-sauerteig","status":"publish","type":"page","link":"https:\/\/panatura.com\/dach\/methode-anwendung-sauerteig\/","title":{"rendered":"Methode"},"content":{"rendered":"

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Unnachahmliches
Konzept<\/span><\/h1>\n

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Methode<\/h2>\n

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Wir wollen mit PANATURA\u00ae<\/sup> dem B\u00e4cker die Arbeit erleichtern, indem wir sicherstellen, dass alle Herstellungsprozesse konsistent und einfach wiederholbar sind.<\/p>\n

PANATURA\u00ae<\/sup> wird bei der Herstellung des Hauptteigs direkt den anderen Zutaten im Kneter beigegeben. Das Ergebnis ist dennoch signifikant besser als bei zweistufigen oder langgef\u00fchrten Herstellungsmethoden.<\/p>\n

PANATURA\u00ae<\/sup>verk\u00fcrzt die nat\u00fcrliche Fermentation und \u201eReifung\u201c des Teigs, von mehreren Stunden oder sogar Tagen, auf einen Bruchteil der Zeit. Optimale Ergebnisse lassen sich in weniger als 4 Stunden erzielen – ganz ohne lange Fermentation oder den Einsatz von Teigverbesserern oder Backmitteln.<\/p>\n

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PANATURA\u00ae<\/sup> bietet B\u00e4ckern die M\u00f6glichkeit, eine gro\u00dfe Vielfalt an hochwertigen Backwaren zu produzieren, ob handwerklich oder industriell, darunter Ciabatta, Sandwichbrot, Baguettes und Brioche.<\/p>\n

PANATURA\u00ae<\/sup> vereint Tradition und Moderne, indem traditionelle Backtechniken mit modernster Technologie f\u00fcr den industriellen Einsatz optimiert werden.<\/p>\n

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PANATURA\u00ae<\/sup>-Methode stellt eine deutliche Verbesserung gegen\u00fcber traditionellen indirekten Vorteigsystemen wie Vorteig\/Hebel, Poolish oder Biga dar.<\/p>\n

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PANATURA\u00ae<\/sup> ist ein lang fermentierter Vorteig. Er ist ideal f\u00fcr die Herstellung von hefegetriebene Backwaren wie Baguettes, Spezialbroten, Brioche, Croissants und Br\u00f6tchen \u2013 egal ob in automatisierter Fertigung oder traditionell hergestellt. Das Ergebnis sind Backwaren von au\u00dfergew\u00f6hnlicher Qualit\u00e4t, die effizient ohne den Einsatz chemischer Teigverbesserer oder Backmittel produziert werden.<\/p>\n

PANATURA\u00ae<\/sup> ist mit allen g\u00e4ngigen Teig- und Backsystemen kompatibel, einschlie\u00dflich Garverz\u00f6gerung und G\u00e4runterbrechung, Vor- oder halbfertig Backen, K\u00fchlung und Tiefk\u00fchlung.<\/p>\n

Ist bereits ein Sauerteig- oder Vorteigsystem vorhanden, eignet sich PANATURA\u00ae<\/sup> auch besonders gut als Starter f\u00fcr die Herstellung eines Poolish. Durch den langen Fermentationsprozess kann PANATURA\u00ae<\/sup> einfach und effektiv anstelle reiner Starterkulturen eingesetzt werden. Das Ergebnis ist ein konzentrierter Poolish, bei dem die positiven Eigenschaften von PANATURA\u00ae<\/sup> noch deutlicher zur Geltung kommen.<\/p>\n

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Unnachahmliches KonzeptMethodeWir wollen mit PANATURA\u00ae dem B\u00e4cker die Arbeit erleichtern, indem wir sicherstellen, dass alle Herstellungsprozesse konsistent und einfach wiederholbar sind. PANATURA\u00ae wird bei der Herstellung des Hauptteigs direkt den anderen Zutaten im Kneter beigegeben. Das Ergebnis ist dennoch signifikant besser als bei zweistufigen oder langgef\u00fchrten Herstellungsmethoden. PANATURA\u00aeverk\u00fcrzt die nat\u00fcrliche Fermentation und \u201eReifung\u201c des Teigs, […]<\/p>\n","protected":false},"author":1,"featured_media":1633,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[vc_row el_class=\"topslider\"][vc_column][rev_slider alias=\"slider-pdf\"][\/vc_column][\/vc_row][vc_row el_class=\"case\"][vc_column][vc_row_inner][vc_column_inner width=\"3\/12\"][vc_column_text]\r\n

(Heading 2) Headline<\/h2>\r\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\"1\/12\" offset=\"vc_hidden-xs\"][vc_single_image image=\"45\" img_size=\"23x38px\" alignment=\"right\" el_class=\"arrow\"][\/vc_column_inner][vc_column_inner width=\"8\/12\"][vc_column_text el_class=\"intro\"]Bei Page Attributes muss immer \"Parent > (no parent\") und Template \"NO TITLE\" ausgew\u00e4hlt sein.\r\n\r\nBei den Page Options muss unter Sidebar Position \"HIDDEN\" ausgew\u00e4hlt sein![\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\"3\/12\"][\/vc_column_inner][vc_column_inner width=\"1\/12\" offset=\"vc_hidden-xs\"][\/vc_column_inner][vc_column_inner width=\"8\/12\"][vc_column_text]Unfortunately, we will certainly not have 100percent more high-quality land available to grow twice the amount of grain or livestock.<\/b> The U.N. Food and Agriculture Organization (FAO) reports that added farmland will help produce only 20 percent of the additional food our planet will need in 2050, and 10 percent will come from increased cropping intensity. Accordingly, the FAO concludes that 70 percent of the world\u2019s additional food needs can be produced only with new and existing science-based agricultural technologies and innovations.<\/b>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_column_text el_class=\"full-img\"]\r\n
In 2015<\/h6>\r\n[caption id=\"attachment_31\" align=\"alignnone\" width=\"884\"]\"Additional Source: Food and Agriculture Organization (FAO), 2009[\/caption]\r\n\r\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\"3\/12\"][vc_single_image image=\"42\" img_size=\"300x300\" add_caption=\"yes\" alignment=\"center\"][\/vc_column_inner][vc_column_inner width=\"1\/12\" offset=\"vc_hidden-xs\"][\/vc_column_inner][vc_column_inner width=\"8\/12\"][vc_column_text]If all the grain fed to animals went to people, you could feed China and India.<\/b> From that day Meiert\u2019s vision became \u201cthe sustainable use of agricultural by-products for a healthier living\u201d.[\/vc_column_text][vc_column_text]A doubling in food demand poses huge challenges for the sustainability both of food production and of terrestrial and aquatic ecosystems and the services they provide to society.<\/b> Food producers in industrialized and developing nations alike require technology to ensure a sustainable supply of safe, nutritious and affordable grain and animal protein to satisfy a rapidly growing demand. For this reason, and many others, we all share in the responsibility to ensure that new agricultural technologies \u2014 as well as those proven safe and effective over decades \u2014 continue to be available.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\"3\/12\"][\/vc_column_inner][vc_column_inner width=\"1\/12\" offset=\"vc_hidden-xs\"][\/vc_column_inner][vc_column_inner width=\"8\/12\"][vc_column_text el_class=\"marked-left\"]Our PANATURA\u00ae Concept is based on the fermentation of agricultural by-products or crop residues for direct re-entry into the human food chain instead through feeding to animals.<\/b> PANATURA\u00ae process is free of any greenhouse gas emissions, low in water consumption and does not produce solid waste.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]","_et_gb_content_width":"","footnotes":""},"class_list":["post-1375","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nMethode — PANATURA\u00ae DEUTSCH<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/panatura.com\/dach\/methode-anwendung-sauerteig\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Methode — PANATURA\u00ae DEUTSCH\" \/>\n<meta property=\"og:description\" content=\"Unnachahmliches KonzeptMethodeWir wollen mit PANATURA\u00ae dem B\u00e4cker die Arbeit erleichtern, indem wir sicherstellen, dass alle Herstellungsprozesse konsistent und einfach wiederholbar sind. 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