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Need help translating German recipe

UnConundrum's picture
UnConundrum

Need help translating German recipe

I need some help translating an ingredient in a German recipe for Rosetta rolls.  The word that has me is "proteinweizen."  I'm guessing it means "wheat gluten," but I'm not sure.

The whole recipe in German is:

970 g Mehl, T.550 

15 g Proteinweizen 

15 g Weizensauer

10-30 g Hefe 

20 g Salz

50 g Oliven-Öl 

ca 580 g Wasser


Also, assuming I'm correct, can anyone help with selecting an American flour to use as I'm not familiar with T.550.  I believe that's a higher protein flour.  If I used KA Sir Lancelot, would I leave the gluten out, or are they looking for something even higher in protein?
Thanks.
Noor13's picture
Noor13

Hmmm German being my mother tounge I have to say that the word Proteinweizen is new to me. That's not proper German. Weizenprotein is the wheat protein. And Weizensauer is a wheat sourdough.

Hope that helps

Jw's picture
Jw

my native German speaker is just out the door, I'll ask her when she returns. Gruss, Jw.

sorry: this is not 'normal' German. Can't help you this time.

Mini Oven's picture
Mini Oven

Bottom of Page 6 before the recipe:  = relative soft dough with about 10%  protein wheat or vitalglue, little yeast, long dough rest with (a) special bread stamp pressed, short bake, a hollow spot is desired.

The yeast in this amount is fresh yeast.  I think 5g of instant is more than enough.  I found the recipe looking up Proteinweizen (I have German/English language) and it is listed under a PDF file  Folie 1.

Mini

Hubitom's picture
Hubitom

Vitalkleber is nothing else than another word for Glutein (gluten).

 

For reference see WWW.Muehlenchemie.de/deutsch/know-how/glossar.html

 

Proteinweizen is being traded as a premium wheat. I didn't find an analysis for it, so all I can do is assume that it fairs fairly well when used in bread.

For reference see WWW.Probstdorfer.sk

 

Hope that helps.

 

Thomas

Hubitom's picture
Hubitom

Have to revise something. Vitalkleber is added as an extra into doughs which have naturally not enough gluten to work with. However, it is doing the exact same job.