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Need help translating German recipe

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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.
Kent's picture
Kent

Using Google Language Tools


 


970 g flour, T.550

15 g protein wheat

15 g wheat Auer

10-30 g yeast

20 g salt

50 g olive oil

approximately 580 g of water

UnConundrum's picture
UnConundrum

Thanks Kent, but I've been there.  I figure "wheat Auer" is sourdough, but I'm not sure about "protein wheat."  

CarlSF's picture
CarlSF

T550 is the equivalent of bread flour.  I'm suspecting that "proteinweizen" maybe vital wheat gluten?  Becareful about the hefe or yeast.  In Germany fresh yeast is used alot...more than dried instant yeast.  If you do not have access to fresh yeast, you might have to do some conversion to instant yeast.


Carl

amolitor's picture
amolitor

T550 is the same as the french T55 of song and legend. It's not equivalent to anything in the USA, but probably if you use a North American bread flour, and leave the wheat gluten out you'll be close.


I agree that Proteinweizen almost certainly means what gluten. They're adding what looks like 1.5 percent of to to T55 flour, which brings it up into the general area of a North American bread flour.


Weizensauer seems like a commercially produced sourdough flavoring concentrate. I gather that they use such things in Germany. Not sure what to substitute for this here. I'd probably toss in a couple tablespoons of liquid sourdough culture from the jar on my table, and withhold a tablespoon of the flour and a couple of the water.


 

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.