World Grain - May 2018 - 34
FEATURE: CIABATTA: A CLASSIC ITALIAN BREAD
the proportion of yeast and the climate in the fermentation room. This step in the process may be extended to
several hours, depending on conditions at the bakery.
GENTLE PROCESSING OF THE DOUGH
Processing of the dough demands gentle handling. As
soon as the dough is pressed, stretched or worked too
hard, the gas bubbles that are indispensable for the
characteristic texture are expelled.
2Q D ÀRXUHG RU RLOHG ZRUN VXUIDFH WKH GRXJK LV
drawn out carefully to a thickness of about one centimeter and cut into strips. The separate portions are
HORQJDWHGVOLJKWO\DQGGXVWHGOLEHUDOO\ZLWKU\HÀRXU
Because of the soft dough process, the dough porWLRQVÀDWWHQVOLJKWO\GXULQJWKHLQGLYLGXDOSURR¿QJWLPH
of no more than one hour. But this effect is intentional
and contributes to the typical shape of the product. The
dough portions are baked with steam at 250° C to 260°
C. Baking time is about 20 minutes, with declining heat.
PROBLEMS, SOLUTIONS
In spite of the soft dough process, it is quite possible
to produce ciabatta industrially if suitable equipment
is available, with special dough dividers and handling
plant. Even doughs with a yield of over 180% can now
be processed, cut and portioned gently with machinery.
But in practice, faults occur again and again. Sometimes
EDNHULHVGRQRWKDYHRSWLPXPÀRXUTXDOLWLHVWUDLQHGSHUsonnel or suitable equipment. The following is an overview of the most common problems encountered in the
production of ciabatta and possible ways of solving them.
Problem: Poor dough stability.
Possible cause: Weak gluten.
Solution: Add ascorbic acid (e.g. ELCO) and/or glucose oxidase (e.g. Alphamalt Gloxy 13082).
Ciabatta: Fantastic achievement of a
determined miller
Although details of the origins of ciabatta are not known for certain, the history of the Italian speciality is inseparably bound up with the name Arnaldo
Cavallari. To the owner of Molini Adriesi, a mill in the town of Adria near
Venice, it was a thorn in the flesh that Italian consumers were increasingly
buying French baguettes and leaving the local products on the shelves.
To put a stop to this trend, Arnaldo Cavallari resolved to develop an
Italian counterpart to the French baguette together with Francesco Favaron, a baker from Verona. After numerous experiments, the two men
created what was to become the big hit: a coarse-textured, aromatic
bread made from high-mineral flour. In no time at all, the rustic oblong
"ciabatta" not only captured the local markets, it also found enthusiastic
buyers beyond the borders of Italy.
34
Problem:3RUHVWRRVPDOOWH[WXUHWRR¿QHFUXPEQRW
characteristic of ciabatta.
Possible cause:*OXWHQWRR¿UP³EXFN\´WRRLQWHQsive processing.
Solution: Add hemicellulase (e.g. Alphamalt H) or
cysteine (EMCEsoft P) to increase the extensibility of
the dough. Gentle handling.
Problem: Water absorption and dough yield too low.
Possible cause/RZSURWHLQFRQWHQWRIWKHÀRXULQadequate starch damage.
Solution: &RPSHQVDWH IRU GH¿FLHQFLHV LQ WKH ÀRXU
with enzymatic compounds such as EMCEgluten
Enhancer or EMCEbest WA Pure. Alternatively, increase the gluten content by adding vital wheat gluten
(0&(YLW & LQFUHDVH WKH VWDUFK GDPDJH E\ UDLVLQJ
WKHJULQGLQJSUHVVXUHRUWKHGLIIHUHQWLDOVSHHGDGGSUH
JHODWLQL]HGÀRXU
Problem: Sticky doughs.
Possible causes: :HDN ÀRXU JOXWHQ XQDEOH WR UHtain water. Sometimes also release of water through
over-mixing.
Solution: Adjust mixing time. Increase water retention capacity, e.g. with enzymatic agents (e.g. Alphamalt
Gloxy 13082, Alphamalt TTC), possibly in combination
ZLWKYHJHWDEOH¿EUHVHJ(0&(EHVW:$3XUH
Problem: Poor oven rise.
Possible cause:/RZHQ]\PHÀRXU
Solution: Enhance oven rise with amylases (e.g.
Alphamalt A or hemicellulases Alphamalt H).
Problem:,QVLSLGWDVWHODFNRILQWHQVLYHÀDYRU
Possible causes: Dough process without sponge or
VRXUGRXJKIHUPHQWDWLRQRUUHVWLQJWLPHWRRVKRUW
Solution: Use an indirect dough process or add dried
sourdough (e.g. EMCEdo SR/SW).
Problem: Crust or crumb too light in color.
Possible cause8VHRIORZH[WUDFWLRQÀRXUGH¿FLHQW
in minerals.
Solution: 8VH ÀRXUV ZLWK D KLJKHU OHYHO RI H[WUDFWLRQ$GGXSWRU\HÀRXU$GGHQ]\PHLQDFWLYDWHG
PDOW H[WUDFW HJ (0&(PDOW WR HQKDQFH ÀDYRU
and browning.
Martina Mollenhauer is a product manager with Mühlenchemie.
She may be contacted at mmollenhauer@muehlenchemie.com.
We want to hear from you - Send comments and inquiries
to worldgrain@sosland.com. For reprints of WG articles,
e-mail reprints@sosland.com.
May 2018 / World Grain / www.World-Grain.com
http://www.World-Grain.com
World Grain - May 2018
Table of Contents for the Digital Edition of World Grain - May 2018
World Grain - May 2018
Contents
FROM THE EDITOR - Still progress to be made in safety
CALENDAR OF EVENTS
Global Grain MENA brings together region’s supply chain
News review - New grain port to connect China, Russia
CBH Group breaks grain train transportation record
U.S. President Donald Trump open to beginning TPP negotiations
China puts charge on U.S. sorghum imports
U.S. per capita flour consumption holds steady
Seaboard Foods hires president, CEO
Oman CFO to resign in mid-May
Grain receiving and storage expansion set for South Dakota plant
‘Extreme weather’ weighs on CP first-quarter earnings
Ludlow Co-op closes grain elevator
LDC acquires oilseed processing facility in China
The Andersons completes sale of elevators to Tyson
Richardson International to build innovation center
CHS earnings led higher by energy segment
Cargill earnings fall 24% in third quarter
GRAIN MARKET REVIEW - Coarse grains
COUNTRY FOCUS - Italy
FEATURE: CIABATTA: A CLASSIC ITALIAN BREAD
Ciabatta: Fantastic achievement of a determined miller
FEATURE: GEAPS EXCHANGE 2018
FEATURE: MOVING CANADA’S GRAIN
FEATURE: CANADA’S FUTURE IN FOOD PROCESSING
FEATURE: BUILDING A NEW BRAND
Pakistan’s milling industry
FEED QUARTERLY - Improving feed production in AFRICA, MIDDLE EAST
FEED OPERATIONS - Needed Ingredients and storage
FEATURE - KEEPING PESTS out of your supply chain
FEATURE: SOUTHERN BRAZIL DRYING A CONCERN
FEATURE: EUROPEAN SUPPLIER PROFILES
SUPPLIER NEWS
World Grain - May 2018 - World Grain - May 2018
World Grain - May 2018 - World Grain - May 2018
World Grain - May 2018 - 2
World Grain - May 2018 - 3
World Grain - May 2018 - 4
World Grain - May 2018 - Contents
World Grain - May 2018 - FROM THE EDITOR - Still progress to be made in safety
World Grain - May 2018 - 7
World Grain - May 2018 - Global Grain MENA brings together region’s supply chain
World Grain - May 2018 - 9
World Grain - May 2018 - U.S. President Donald Trump open to beginning TPP negotiations
World Grain - May 2018 - 11
World Grain - May 2018 - U.S. per capita flour consumption holds steady
World Grain - May 2018 - Seaboard Foods hires president, CEO
World Grain - May 2018 - Grain receiving and storage expansion set for South Dakota plant
World Grain - May 2018 - 15
World Grain - May 2018 - Ludlow Co-op closes grain elevator
World Grain - May 2018 - The Andersons completes sale of elevators to Tyson
World Grain - May 2018 - Richardson International to build innovation center
World Grain - May 2018 - 19
World Grain - May 2018 - CHS earnings led higher by energy segment
World Grain - May 2018 - 21
World Grain - May 2018 - Cargill earnings fall 24% in third quarter
World Grain - May 2018 - 23
World Grain - May 2018 - 24
World Grain - May 2018 - 25
World Grain - May 2018 - GRAIN MARKET REVIEW - Coarse grains
World Grain - May 2018 - 27
World Grain - May 2018 - COUNTRY FOCUS - Italy
World Grain - May 2018 - 29
World Grain - May 2018 - 30
World Grain - May 2018 - 31
World Grain - May 2018 - Ciabatta: Fantastic achievement of a determined miller
World Grain - May 2018 - 33
World Grain - May 2018 - 34
World Grain - May 2018 - 35
World Grain - May 2018 - FEATURE: GEAPS EXCHANGE 2018
World Grain - May 2018 - 37
World Grain - May 2018 - 38
World Grain - May 2018 - 39
World Grain - May 2018 - FEATURE: MOVING CANADA’S GRAIN
World Grain - May 2018 - 41
World Grain - May 2018 - 42
World Grain - May 2018 - 43
World Grain - May 2018 - 44
World Grain - May 2018 - 45
World Grain - May 2018 - 46
World Grain - May 2018 - 47
World Grain - May 2018 - 48
World Grain - May 2018 - 49
World Grain - May 2018 - FEATURE: CANADA’S FUTURE IN FOOD PROCESSING
World Grain - May 2018 - 51
World Grain - May 2018 - 52
World Grain - May 2018 - 53
World Grain - May 2018 - FEATURE: BUILDING A NEW BRAND
World Grain - May 2018 - 55
World Grain - May 2018 - 56
World Grain - May 2018 - 57
World Grain - May 2018 - Pakistan’s milling industry
World Grain - May 2018 - 59
World Grain - May 2018 - FEED QUARTERLY - Improving feed production in AFRICA, MIDDLE EAST
World Grain - May 2018 - 61
World Grain - May 2018 - 62
World Grain - May 2018 - 63
World Grain - May 2018 - FEED OPERATIONS - Needed Ingredients and storage
World Grain - May 2018 - 65
World Grain - May 2018 - 66
World Grain - May 2018 - 67
World Grain - May 2018 - 68
World Grain - May 2018 - 69
World Grain - May 2018 - 70
World Grain - May 2018 - 71
World Grain - May 2018 - FEATURE - KEEPING PESTS out of your supply chain
World Grain - May 2018 - 73
World Grain - May 2018 - 74
World Grain - May 2018 - 75
World Grain - May 2018 - FEATURE: SOUTHERN BRAZIL DRYING A CONCERN
World Grain - May 2018 - 77
World Grain - May 2018 - 78
World Grain - May 2018 - 79
World Grain - May 2018 - FEATURE: EUROPEAN SUPPLIER PROFILES
World Grain - May 2018 - 81
World Grain - May 2018 - 82
World Grain - May 2018 - 83
World Grain - May 2018 - 84
World Grain - May 2018 - 85
World Grain - May 2018 - 86
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World Grain - May 2018 - 95
World Grain - May 2018 - 96
World Grain - May 2018 - 97
World Grain - May 2018 - 98
World Grain - May 2018 - 99
World Grain - May 2018 - SUPPLIER NEWS
World Grain - May 2018 - 101
World Grain - May 2018 - 102
World Grain - May 2018 - 103
World Grain - May 2018 - 104
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http://digital.world-grain.com/sosland/wg/2009_02_01
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http://digital.world-grain.com/sosland/wg/2008_12_01
http://digital.world-grain.com/sosland/wg/2008_11_01
http://digital.world-grain.com/sosland/wg/2008_10_01
http://digital.world-grain.com/sosland/wg/2008_09_01
http://digital.world-grain.com/sosland/wg/2008_08_01
http://digital.world-grain.com/sosland/wg/2008_07_01
http://digital.world-grain.com/sosland/wg/2008_06_01
http://digital.world-grain.com/sosland/wg/2008_05_01
http://digital.world-grain.com/sosland/wg/2008_04_01
http://digital.world-grain.com/sosland/wg/2008_03_01
http://digital.world-grain.com/sosland/wg/2008_02_01
http://digital.world-grain.com/sosland/wg/2008_01_01
http://digital.world-grain.com/sosland/wg/2007_12_01
http://digital.world-grain.com/sosland/wg/2007_11_01
http://digital.world-grain.com/sosland/wg/2007_10_01
http://digital.world-grain.com/sosland/wg/2007_09_01
http://digital.world-grain.com/sosland/wg/2007_08_01
http://digital.world-grain.com/sosland/wg/2007_07_01
http://digital.world-grain.com/sosland/wg/2007_06_01
http://digital.world-grain.com/sosland/wg/2007_05_01
http://digital.world-grain.com/sosland/wg/2007_04_01
http://digital.world-grain.com/sosland/wg/2007_03_01
http://digital.world-grain.com/sosland/wg/2007_02_01
http://digital.world-grain.com/sosland/wg/2007_01_01
http://digital.world-grain.com/sosland/wg/2006_12_01
http://digital.world-grain.com/sosland/wg/2006_11_01
http://digital.world-grain.com/sosland/wg/2006_10_01
http://digital.world-grain.com/sosland/wg/2006_09_01
http://digital.world-grain.com/sosland/wg/2006_08_01
http://digital.world-grain.com/sosland/wg/2006_07_01
http://digital.world-grain.com/sosland/wg/2006_06_01
http://digital.world-grain.com/sosland/wg/2006_05_01
http://digital.world-grain.com/sosland/wg/2006_04_01
http://digital.world-grain.com/sosland/wg/2006_03_01
http://digital.world-grain.com/sosland/wg/2006_02_01
http://digital.world-grain.com/sosland/wg/2006_01_01
http://digital.world-grain.com/sosland/wg/2005_12_01
http://digital.world-grain.com/sosland/wg/2005_11_01
http://digital.world-grain.com/sosland/wg/2005_10_01
http://digital.world-grain.com/sosland/wg/2005_09_01
http://digital.world-grain.com/sosland/wg/2005_08_01
http://digital.world-grain.com/sosland/wg/2005_07_01
http://digital.world-grain.com/sosland/wg/2005_06_01
http://digital.world-grain.com/sosland/wg/2005_05_01
http://digital.world-grain.com/sosland/wg/2005_04_01
http://digital.world-grain.com/sosland/wg/2005_03_01
http://digital.world-grain.com/sosland/wg/2005_02_01
http://digital.world-grain.com/sosland/wg/2005_01_01
http://digital.world-grain.com/sosland/wg/2004_12_01
http://digital.world-grain.com/sosland/wg/2004_11_01
http://digital.world-grain.com/sosland/wg/2004_10_02
http://digital.world-grain.com/sosland/wg/2004_10_02
http://digital.world-grain.com/sosland/wg/2004_10_01
http://digital.world-grain.com/sosland/wg/2004_09_01
http://digital.world-grain.com/sosland/wg/2004_08_01
https://www.nxtbookmedia.com