{"id":38128,"date":"2024-02-25T09:25:00","date_gmt":"2024-02-25T08:25:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=38128"},"modified":"2024-02-20T14:21:50","modified_gmt":"2024-02-20T13:21:50","slug":"miert-jobb-a-kovaszos-kenyer-a-reggeli-kinalatban","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/miert-jobb-a-kovaszos-kenyer-a-reggeli-kinalatban\/","title":{"rendered":"Pre\u010do je kv\u00e1skov\u00fd chlieb lep\u0161\u00ed na ra\u0148ajky?"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Kvasen\u00fd chlieb nie je len m\u00f3dnym gastronomick\u00fdm pojmom, ale skuto\u010dnou hodnotou, ktor\u00fa treba zaradi\u0165 do ra\u0148ajkov\u00e9ho menu. Jeho zavedenie do hotelov\u00e9ho stravovania pon\u00faka mno\u017estvo v\u00fdhod, ktor\u00e9 nielen zlep\u0161uj\u00fa z\u00e1\u017eitok host\u00ed, ale aj zvy\u0161uj\u00fa hodnotu zna\u010dky hotela. <\/strong> <\/p>\n\n\n\n

Pre\u010do je kv\u00e1skov\u00fd chlieb v\u00fdnimo\u010dn\u00fd?<\/span><\/h3>\n\n\n\n

Kv\u00e1skov\u00fd chlieb sa vyr\u00e1ba z pr\u00edrodn\u00e9ho kv\u00e1sku, fermentovanej zmesi vody a m\u00faky, namiesto dro\u017edia. T\u00e1to technika nielen\u017ee dod\u00e1va jedine\u010dn\u00fa chu\u0165, ale tie\u017e sp\u00f4sobuje, \u017ee tie\u017e zlep\u0161uje \u0161trukt\u00faru a trvanlivos\u0165 chleba.<\/a> Pr\u00edprava sa ve\u013emi l\u00ed\u0161i od tradi\u010dn\u00fdch chlebov z dro\u017edia. Pozrime sa na jednotliv\u00e9 kroky a pre\u010do! <\/p>\n\n\n\n

V\u00fdroba klob\u00e1s<\/h4>\n\n\n\n

Kv\u00e1sok je jednoduch\u00e1, ale \u010dasovo n\u00e1ro\u010dn\u00e1 fermentovan\u00e1 zmes vody a m\u00faky. Jeho zrenie m\u00f4\u017ee trva\u0165 a\u017e t\u00fd\u017ede\u0148. Kvasn\u00fd proces aktivuje prirodzen\u00e9 kvasinky a bakt\u00e9rie, ktor\u00e9 dod\u00e1vaj\u00fa chlebu jeho z\u00e1kladn\u00fd charakter a chu\u0165. V tradi\u010dnom chlebe sa dro\u017edie prid\u00e1va priamo do cesta, \u010do m\u00e1 za n\u00e1sledok r\u00fdchlej\u0161\u00ed proces kysnutia, zvy\u010dajne len nieko\u013eko hod\u00edn, \u010do m\u00e1 za n\u00e1sledok ni\u017e\u0161iu kvalitu.  <\/p>\n\n\n

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Obr\u00e1zok: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Pr\u00edprava cestov\u00edn<\/h4>\n\n\n\n

S cestom na kv\u00e1skov\u00fd chlieb sa \u0165a\u017e\u0161ie manipuluje, preto\u017ee kv\u00e1sok m\u00e1 r\u00f4znu konzistenciu a aktivitu. Hnetenie a tvarovanie cesta si vy\u017eaduje v\u00e4\u010d\u0161iu pozornos\u0165 a \u010dasto dlh\u0161\u00ed \u010das odpo\u010dinku. Naopak, tradi\u010dn\u00e9 chlebov\u00e9 cest\u00e1 sa \u013eah\u0161ie sprac\u00favaj\u00fa, r\u00fdchlej\u0161ie kysn\u00fa a vo v\u0161eobecnosti s\u00fa menej n\u00e1ro\u010dn\u00e9 na tvarovanie. <\/p>\n\n\n\n

Pr\u00edstup<\/h4>\n\n\n\n

Kv\u00e1skov\u00e9 cesto kysne pomal\u0161ie, zvy\u010dajne nieko\u013eko hod\u00edn alebo aj cel\u00fa noc. Tento pomal\u00fd proces kysnutia prispieva k zvl\u00e1\u0161tnej chuti a \u0161trukt\u00fare chleba, zatia\u013e \u010do v druhom pr\u00edpade je kysnutie ove\u013ea r\u00fdchlej\u0161ie, zvy\u010dajne sa objem cesta zdvojn\u00e1sob\u00ed za 1 - 2 hodiny. <\/p>\n\n\n

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\"\"
Obr\u00e1zok: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Pe\u010denie <\/strong><\/h4>\n\n\n\n

Pe\u010denie kv\u00e1skov\u00e9ho chleba si vy\u017eaduje v\u00e4\u010d\u0161iu pozornos\u0165 pri teplote a d\u013a\u017eke pe\u010denia, preto\u017ee \u0161trukt\u00fara a vlhkos\u0165 cesta sa l\u00ed\u0161i od tradi\u010dn\u00e9ho. Proces pe\u010denia tradi\u010dn\u00e9ho chleba je jemnej\u0161\u00ed a predv\u00eddate\u013enej\u0161\u00ed. <\/p>\n\n\n\n

Chu\u0165 a text\u00fara<\/strong><\/h4>\n\n\n\n

Pomal\u00e9 kvasenie m\u00e1 za n\u00e1sledok bohat\u0161iu chu\u0165 a pru\u017enej\u0161iu, v\u00fdraznej\u0161iu \u0161trukt\u00faru, zatia\u013e \u010do tradi\u010dn\u00fd chlieb m\u00e1 menej rafinovan\u00fa chu\u0165 a \u0161trukt\u00faru, \u010dasto je jednotnej\u0161\u00ed a kompaktnej\u0161\u00ed. <\/p>\n\n\n

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Obr\u00e1zok: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

V\u00fdhody<\/span><\/h3>\n\n\n\n

Kv\u00e1skov\u00fd chlieb je zdrav\u0161ou vo\u013ebou, m\u00e1 ni\u017e\u0161\u00ed glykemick\u00fd index a je \u013eah\u0161ie str\u00e1vite\u013en\u00fd. To m\u00f4\u017ee by\u0165 atrakt\u00edvne pre host\u00ed, ktor\u00ed dbaj\u00fa o svoje zdravie, najm\u00e4 pre t\u00fdch, ktor\u00ed si vyberaj\u00fa jedlo z di\u00e9tnych alebo zdravotn\u00fdch d\u00f4vodov. Signalizuje to z\u00e1v\u00e4zok hotela k chutn\u00e9mu a kvalitn\u00e9mu jedlu, \u010do m\u00e1 pozit\u00edvny vplyv na imid\u017e zna\u010dky hotela. \u010casto sa vyr\u00e1ba z miestnych, pr\u00edrodn\u00fdch surov\u00edn, \u010do je v s\u00falade s \u00fasil\u00edm o udr\u017eate\u013enos\u0165. Hotely tak m\u00f4\u017eu podporova\u0165 miestne hospod\u00e1rstvo a zni\u017eova\u0165 svoju ekologick\u00fa stopu. Jeho v\u0161estrannos\u0165 umo\u017e\u0148uje, aby sa pou\u017e\u00edval v r\u00f4znych stravovac\u00edch zariadeniach, \u010di u\u017e ide o o ra\u0148ajk\u00e1ch<\/a>, sendvi\u010de, predjedl\u00e1 alebo dokonca gurm\u00e1nske ve\u010dere<\/a> o va\u0161om spolo\u010dn\u00edkovi. Vydr\u017e\u00ed \u010derstv\u00fd dlh\u0161ie ako tradi\u010dn\u00e9 kvasnice chleby,<\/a> \u010do zni\u017euje mno\u017estvo odpadu. <\/p>\n\n\n

\n
\"\"
Obr\u00e1zok: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Zavedenie kv\u00e1skov\u00e9ho chleba do hotelov\u00e9ho stravovania je strategick\u00e9 rozhodnutie, ktor\u00e9 nielen\u017ee zlep\u0161uje z\u00e1\u017eitok host\u00ed, ale aj zvy\u0161uje hodnotu a udr\u017eate\u013enos\u0165 zna\u010dky hotela. Ide o inovat\u00edvny krok, ktor\u00fd m\u00f4\u017ee prispie\u0165 k dlhodob\u00e9mu \u00faspechu hotela v oblasti hotelierstva. <\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

A kov\u00e1szos keny\u00e9r bevezet\u00e9se a hotel \u00e9tkeztet\u00e9s\u00e9be sz\u00e1mos el\u0151nnyel j\u00e1r, amelyek nemcsak a vend\u00e9gek \u00e9lm\u00e9ny\u00e9t jav\u00edtj\u00e1k. \ud83c\udf5e<\/p>","protected":false},"author":14,"featured_media":38133,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[68,1836,1837],"class_list":["post-38128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-kenyer","tag-kovasz","tag-kovaszos-kenyer"],"yoast_head":"\nMi\u00e9rt jobb a kov\u00e1szos keny\u00e9r a reggeli k\u00edn\u00e1latban? 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