World Grain - July 2021 - 24

FRENCH ROLLS
POPULAR IN BRAZIL
Pão francês are sold in every Brazilian bakery
by Luciano Pereira and Roman Gradert
B
razilian cuisine is a reflection of the country's multicultural
population. Depending on the region,
eating habits have been shaped by indigenous,
European, African or Creole influences. But different as
culinary tastes may be among the 212 million inhabitants,
there is surprising agreement when it comes to a
particular bakery product: Brazilians love pão francês -
a light-colored, yeast-raised wheat roll characterized by
a tender, flaky crust and a fluffy crumb.
These cylindrical rolls are a central feature of meals,
especially breakfast. Most Brazilians start the day with
cafézino, a strong, sweet espresso, and a crispy pão
francês that they spread just with butter or margarine.
Those who prefer a more substantial meal fry the halved
rolls in a pan with butter to make " pão na chapa. "
For midday lunch, the roll is served with soups,
stews or salads. And in the evening, with a circle of
friends in a restaurant, the Brazilians like to dip into
the breadbasket and soak up the sauces from the lavish
meat and fish dishes with pão francês.
Most important sales driver
Because freshness has top priority in the purchase
of rolls, private households and restaurant owners
mostly buy what they need from a total of some
64,000 small- and medium-sized artisan bakeries
that are a familiar part of the street scene in Brazil.
For these businesses, pão francês is generally the
Pão francês is
light-colored
yeast-raised
wheat roll
characterized
by a tender,
flaky crust and
a fluffy crumb.
main sales driver and the most important item in
their product range.
Customers' expectations in respect of their favorite
rolls are clearly defined: the pão francês must have a
light, fluffy crumb, a tender, flaky, wafer-thin crust with
a pale brown color, a mild taste and a wide split. The
weight is between 50 and 60 grams.
Since the cylindrical rolls are baked close together in
the oven, their ends meet as the dough rises. After cooling,
these " snakes " of bread are broken apart at the joints
to reveal the white, fine-textured crumb. This specific
appearance is another feature consumers expect.
Quality reference for pão francês
Many bakeries advertise their French bread as the hallmark
of their trade. Nevertheless, problems with quality
and standardization often occur, sometimes because
of a shortage of qualified workers.
To offer the industry practical help in improving
its production methods, the Brazilian standardization
committee ABNT (Associação Brasileira de Normas
Técnicas) has developed recommendations for the production
of pão francês. Since 2013, the technical stanThe
following is a typical recipe for
Pão francês:
Ingredients
Wheat flour
Water, ca.
Salt
Yeast
Improver
Total
Percentage
61
36.6
1.1
0.61
0.73
100
Parts
100
60
1.8
1
1.2
164
24
July 2021 / World Grain / World-Grain.com
Photo courtesy of Mühlenchemie
http://www.World-Grain.com

World Grain - July 2021

Table of Contents for the Digital Edition of World Grain - July 2021

World Grain - July 2021 - Intro
World Grain - July 2021 - 1
World Grain - July 2021 - 2
World Grain - July 2021 - 3
World Grain - July 2021 - 4
World Grain - July 2021 - 5
World Grain - July 2021 - 6
World Grain - July 2021 - 7
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