{"id":3928,"date":"2017-12-21T14:20:48","date_gmt":"2017-12-21T16:20:48","guid":{"rendered":"http:\/\/www.abip.org.br\/site\/?p=3928"},"modified":"2018-02-02T16:00:17","modified_gmt":"2018-02-02T18:00:17","slug":"paes-71a-convencao-abip-socol-com-abacaxi-e-pao-brioche-de-cappuccino","status":"publish","type":"post","link":"https:\/\/www.abip.org.br\/site\/paes-71a-convencao-abip-socol-com-abacaxi-e-pao-brioche-de-cappuccino\/","title":{"rendered":"P\u00e3es 71\u00aa Conven\u00e7\u00e3o ABIP: socol com abacaxi e p\u00e3o brioche de cappuccino"},"content":{"rendered":"

P\u00e3o de SOCOL com abacaxi<\/strong><\/p>\n

Total produzido ap\u00f3s assado: <\/strong>6,000\/3,3349kg<\/p>\n

Peso unit\u00e1rio: <\/strong>0,558<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
ETAPA<\/strong><\/td>\nINGREDIENTE<\/strong><\/td>\nPERCENTUAL<\/strong><\/td>\nQUANTIDADE<\/strong><\/td>\nVALOR UNIT.<\/strong><\/td>\nVALOR TOTAL<\/strong><\/td>\n<\/tr>\n
96<\/td>\nMP \u00c1GUA<\/td>\n40,00<\/td>\n0,600<\/td>\nR$ 4,50<\/td>\n2,70<\/td>\n<\/tr>\n
212<\/td>\nMP SAL<\/td>\n4,00<\/td>\n0,060<\/td>\nR$ 1,02<\/td>\n0,06<\/td>\n<\/tr>\n
455<\/td>\nMP AZEITE<\/td>\n6,00<\/td>\n0,090<\/td>\nR$ 11,30<\/td>\n1,02<\/td>\n<\/tr>\n
618<\/td>\nMP MANTEIGA<\/td>\n5,00<\/td>\n0,075<\/td>\nR$ 22,00<\/td>\n1,65<\/td>\n<\/tr>\n
8405<\/td>\nMP PIMENTA CALABRESA<\/td>\n1,00<\/td>\n0,015<\/td>\nR$ 62,00<\/td>\n0,93<\/td>\n<\/tr>\n
12519<\/td>\nMP POLICHE<\/td>\n66,67<\/td>\n1,000<\/td>\nR$ 3,73<\/td>\n3,73<\/td>\n<\/tr>\n
97<\/td>\nMP FARINHA DE TRIGO PADARIA<\/td>\n100,00<\/td>\n1,500<\/td>\nR$ 2,16<\/td>\n3,24<\/td>\n<\/tr>\n
590<\/td>\nMP ABACAXI<\/td>\n20,00<\/td>\n0,300<\/td>\nR$ 3,37<\/td>\n1,01<\/td>\n<\/tr>\n
13336<\/td>\nMP EMBUTIDO SOCOL<\/td>\n20,00<\/td>\n0,300<\/td>\nR$ 100,00<\/td>\n30,00<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

*SOCOL – ingrediente regional, que pode ser substitu\u00eddo por: copa, salame italiano ou calabresa.<\/strong><\/p>\n

Total mat\u00e9ria prima: <\/strong>44,34<\/p>\n

Total embalagem: <\/strong>0,00<\/p>\n

Total geral: <\/strong>44,34<\/p>\n

Quantidade total ingredientes: <\/strong>3,940<\/p>\n

Pre\u00e7o unit\u00e1rio: <\/strong>7,39<\/p>\n

Pre\u00e7o kg: <\/strong>13,24<\/p>\n

Total perda: <\/strong>15,00%<\/p>\n

\u00a0<\/strong>Modo de fazer:<\/strong><\/p>\n

1- Misture todos os ingredientes da massa at\u00e9 ficar homog\u00eanea. Divida as pe\u00e7as com 0,550g cada e descanse a massa durante 30min.<\/p>\n

2- Fatie o socol bem fino e reserve. Corte o abacaxi em cubos e cozinhe com 0,50g de a\u00e7\u00facar at\u00e9 ficar dourado.<\/p>\n

3- Abra a massa em forma retangular e divida o recheio para as pe\u00e7as. Modele os p\u00e3es em formato fil\u00e3o. Deixe fermentar e asse em temperatura de 200\u00ba em forno de lastro ou 175\u00ba em forno turbo com vapor por aproximadamente 25 minutos.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

P\u00e3o brioche de cappuccino<\/strong><\/p>\n

Total produzido ap\u00f3s assado: <\/strong>6,000\/3,706 kg<\/p>\n

Peso unit\u00e1rio: <\/strong>0,618<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
ETAPA<\/strong><\/td>\nINGREDIENTE<\/strong><\/td>\nPERCENTUAL<\/strong><\/td>\nQUANTIDADE<\/strong><\/td>\nVALOR UNIT.<\/strong><\/td>\nVALOR TOTAL<\/strong><\/td>\n<\/tr>\n
96<\/td>\nMP \u00c1GUA<\/td>\n7,00<\/td>\n0,140<\/td>\nR$ 4,50<\/td>\n0,63<\/td>\n<\/tr>\n
212<\/td>\nMP SAL<\/td>\n2,00<\/td>\n0,040<\/td>\nR$ 1,02<\/td>\n0,04<\/td>\n<\/tr>\n
451<\/td>\nMP OVOS<\/td>\n5,00<\/td>\n0,100<\/td>\nR$ 6,00<\/td>\n0,60<\/td>\n<\/tr>\n
618<\/td>\nMP MANTEIGA<\/td>\n18,00<\/td>\n0,360<\/td>\nR$ 22,00<\/td>\n7,92<\/td>\n<\/tr>\n
758<\/td>\nMP A\u00c7\u00daCAR CRISTAL<\/td>\n20,00<\/td>\n0,400<\/td>\nR$ 2,50<\/td>\n1,00<\/td>\n<\/tr>\n
848<\/td>\nMP GELO<\/td>\n5,00<\/td>\n0,100<\/td>\nR$ 1,30<\/td>\n0,13<\/td>\n<\/tr>\n
1451<\/td>\nMP LEITE<\/td>\n20,00<\/td>\n0,400<\/td>\nR$ 2,55<\/td>\n1,02<\/td>\n<\/tr>\n
1887<\/td>\nMP FERMENTO BIOL\u00d3GICO SECO<\/td>\n1,00<\/td>\n0,020<\/td>\nR$ 19,80<\/td>\n0,40<\/td>\n<\/tr>\n
11150<\/td>\nMP GEMA<\/td>\n11,00<\/td>\n0,220<\/td>\nR$ 15,00<\/td>\n3,30<\/td>\n<\/tr>\n
97<\/td>\nMP FARINHA DE TRIGO PADARIA<\/td>\n100,00<\/td>\n2,000<\/td>\nR$ 2,16<\/td>\n4,32<\/td>\n<\/tr>\n
1828<\/td>\nMP CREME PRONTO BAUNILHA<\/td>\n25,00<\/td>\n0,500<\/td>\nR$ 8,63<\/td>\n4,32<\/td>\n<\/tr>\n
5238<\/td>\nMP CAPPUCCINO TRAD.<\/td>\n3,75<\/td>\n0,075<\/td>\nR$ 32,33<\/td>\n2,42<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Total mat\u00e9ria prima: <\/strong>26,09<\/p>\n

Total embalagem: <\/strong>0,00<\/p>\n

Total geral: <\/strong>26,09<\/p>\n

Quantidade total ingredientes: <\/strong>4,355<\/p>\n

Pre\u00e7o unit\u00e1rio: <\/strong>4,35<\/p>\n

Pre\u00e7o kg: <\/strong>7,04<\/p>\n

Total perda: <\/strong>14,90%<\/p>\n

Modo de fazer:<\/strong><\/p>\n

1- Misture todos os ingredientes da massa at\u00e9 ficar homog\u00eanea. Divida a massa com 0,350g e descanse por 20 min.<\/p>\n

2- Misture o creme de confeiteiro pronto com o cappuccino tradicional. Divida o recheio para os brioches que renderam e modele como tran\u00e7as. Coloque em formas para fermentar.<\/p>\n

3- Ap\u00f3s a fermenta\u00e7\u00e3o pincelar os brioches com pintura a base de ovos e assar em temperatura 170\u00ba em forno lastro ou 135\u00ba em forno turbo.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

P\u00e3o de SOCOL com abacaxi Total produzido ap\u00f3s assado: 6,000\/3,3349kg Peso unit\u00e1rio: 0,558 ETAPA INGREDIENTE PERCENTUAL QUANTIDADE VALOR UNIT. VALOR TOTAL 96 MP \u00c1GUA 40,00 0,600 R$ 4,50 2,70 212 MP SAL 4,00 0,060 R$ 1,02 0,06 455 MP AZEITE 6,00 0,090 R$ 11,30 1,02 618 MP MANTEIGA 5,00 0,075 R$ 22,00 1,65 8405 MP […]<\/p>\n","protected":false},"author":101035,"featured_media":3929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-3928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas"],"views":788,"_links":{"self":[{"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/posts\/3928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/users\/101035"}],"replies":[{"embeddable":true,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/comments?post=3928"}],"version-history":[{"count":2,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/posts\/3928\/revisions"}],"predecessor-version":[{"id":4040,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/posts\/3928\/revisions\/4040"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/media\/3929"}],"wp:attachment":[{"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/media?parent=3928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/categories?post=3928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.abip.org.br\/site\/wp-json\/wp\/v2\/tags?post=3928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}