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HUMBERTO SILVA DUQUE

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PORCENTAJE PANADERO: TECNICAS Y FORMULAS (Spanish Edition) Paperback – March 8, 2022

Spanish Edition by HUMBERTO SILVA DUQUE (Author)

3.6 7 ratings

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El porcentaje panadero no es mas que un sistema que se utiliza en panadería para expresar las fórmulas mediante un porcentaje a partir de un ingrediente principal. Dicha formula se expresaria de la siguiente manera:

peso total del ingrediente
% = ----------------------------- X 100
peso total de la harina

En el caso de las fórmulas panaderas nuestro ingrediente principal será la harina, o la suma de ellas lo que representará el 100%. Dicho de otra manera, el porcentaje de cada ingrediente es igual a su peso total dividido entre el peso de la harina, multiplicado por 100%, es decir:

La principal ventaja en la utilización del porcentaje panadero radica en que su fórmula se adapta muy fácil a cualquier rendimiento, lo cual permite modificar cada ingrediente separadamente o agregar otros sin necesidad de cambiar la formula.

Los panderos hemos encontrado en el porcentaje panadero la manera mas exacta a la hora de determinar la cantidad de ingredientes a utilizar en funcion de un numero determinados de panes en relacion directa con el peso del mismo. Dicho de otra manera, con la formula panadera solo debemos tener en cuenta el peso que deseamos que tenga el pan y cuantos de esos panes deseamos elaborar.

He querido aportar en este libro 40 formulas panaderas de algunos de los tantos panes que existen en el mundo, muchos de ellos de consumo frecuente en las familias, otros que se elaboran por razones religiosas y otros por festividades propias de cada pais. Es un libro estructurado para aquellas personas que deseen aventurarse al mundo intrinsico de la panaderia, donde podran aplicar los conocimientos que ya poseen o usar estas tecnicas para ir adquiriendo la practica en la elaboracion de productos panaderos.

Les dejo en este libro intitulado PORCENTAJE PANADERO, Tecnicas y Formulas mis experiencia en este campo, los proyectos en los cuales he participado y actualmente participo como igualmente una herramienta muy util para controlar los costos que conlleva la elaboracion de productos en la panificacion.

Saludos!

Product details

ASIN ‏ : ‎ B09TPK1L7L
Publisher ‏ : ‎ Independently published (March 8, 2022)
Language ‏ : ‎ Spanish
Paperback ‏ : ‎ 199 pages
ISBN-13 ‏ : ‎ 979-8428444995
Item Weight ‏ : ‎ 12.8 ounces
Dimensions ‏ : ‎ 6 x 0.45 x 9 inches

Best Sellers Rank: #994,583 in Books (See Top 100 in Books)
- #1,047 in Bread Baking (Books)
- #47,902 in Libros en español (Special Features Stores)

Customer Reviews:
3.6 7 ratings

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HUMBERTO SILVA DUQUE

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HUMBERTO SILVA DUQUE (New Jersey, USA, July 1968) has a degree in Business Administration, mention in Business Management. Since his adolescence he worked in the family publishing house in Caracas-Venezuela, being editor and proofreader of the books of his father Humberto Silva Cubillán and of other authors of the time. He ventures into technical writing with the "Private Security Manual" for a banking corporation; After some time, he writes together with his father, "Ecological Dictionary" and later launches the "Venezuelan Environmental Regulations", a compilation of environmental legal regulations distributed quarterly, with great acceptance both nationally and internationally by legal offices.

Throughout his life he has directed and participated in companies in the food and gastronomy sector. He is an importer of high-end Spanish wines and olive oils, which has allowed him to transmit in his writings and operating manuals the procedures for correct management in the restoration. Chef Baker graduating from the European Institute of Bread, a trade that laid the foundations for the creation of new bakery formulas in the restaurant business for his own or others and for book writings in the bakery sector.

He was a columnist for the gastronomic blog "El Gourmet Urbano", an entrepreneur, lecturer and consultant for gastronomic projects. Books published on paper, "Let's talk about Bread, a journey through the wonderful world of bread", "60 Ways to Understand Wines playing Puzzles", "Baker Percentage, Techniques and Formulas", "De Casta Life & Food, Operation, Recipes and Anecdotes from a restaurant”, books published digitally, “Let's talk about bread, a journey through the wonderful world of bread”, “The Bakers of the Taj Mahal”, “Baguette vs Canilla”, “Blini & Caviar, Delicacy of Tsars” .

Titles in development, "Gastronomic Genetics, a tour of my family's pots and stoves", "The Adventurous Weevil", "Like with Love and Seasoning a Baker fell in love with a princess", "The Mermaid who adores Pop Cakes".