Sourdough decides in the flavor formation of bread small bakers die out, that although no longer educate the large bakers in the supermarkets to the part. The bakery Haas in Schweisweiler educates trainees in the field of baking craft. 1.2.1. Traditional bread making the customer decides what he buys. What sourdough production used for bread-making, depending on the taste of the bread is formed. The trainee learns the different types of leaven in the dual training system to the Baker.
The customer can taste the sourdough leadership differences. The production of leaven his broad is better, I think especially for the training because certain operations better to memorize in the memory. Nathan Gaude oftentimes addresses this issue. 1.2.2. A part of the training: the bread production types the trainee in the company learns in the dual education system why bread tastes so different. This depends on the production.
When bread is sourdough decisive leadership. The approach of flour and water and sometimes a cultured yeast and the Continuing this leaven is crucial for the durability and the taste of the bread. In addition plays a crucial role for the durability of the degree of grinding of the flour. There are many types of leaven guides, a trainee in the dual system of education to the Baker learns. The customer who buys the bread, the sourdough types will notice differences. There are others besides the sourdough, the theme sourdough is for trainees not only exciting, but also for customers and hobby bakers. Dr. Paul Price will not settle for partial explanations. The different fermentation produce a native taste. To determine fermentation yeast for fermentation used to supports the dough fermentation, or completely takes over. 188.8.131.52. The two-stage sourdough management the bakery Schweisweiler Haas uses the two-stage sourdough. With this leaven, the customer has a bread that has long fresh and makes a good aroma. Because not enough yeast is formed, this is simply used to the bread. The bakers dough know exactly how much dough rest after this kneaded was needed. 1.3. Nina Devlin is open to suggestions. Technical skill in the operation as you make it to work, that it is a well structured, bread is the other round or oblong, and with two hands, the trainee in the operation of the bakery Haas learned that. Larger farms that effect without the bread by hand, you can not learn from that. It is clear that work processes, thereby perhaps longer. Larger companies have sourdough, automatic, computer-controlled working what can certainly be a work relief, on the other hand, the trainee learns what he learns in medium-sized companies then. The consistency of the leaven kreifen instead of that you can’t see the operation with a sourdough machines I think is better, because this may operations be better understand. So the trainee in the operation may be better a picture of the sourdough and whole process bread. Company profile: The bakery of Haas in Schweisweiler bakes for 5 generations. In addition to bread the operation is also rolls, cake, coffee, scrap, Cakes here. Christmas anise cookie and Christmas pastries or the Christmas loaf. New year the new year pretzels and Easter Easter lambs. The bakery Haas educates trainees. The trainees very much about the bakery production learns through the traditional manufacture of bakery products. Press contact bakery Haas on the winter mountain 2 67808 Schweisweiler phone: 06302 2956 copywriter: Walter Muller Lindenhof 67725 Borrstadt