{"id":1832,"date":"2020-12-09T11:46:28","date_gmt":"2020-12-09T11:46:28","guid":{"rendered":"http:\/\/www.guerra.it\/guerraweb\/?p=1832"},"modified":"2026-06-25T09:02:20","modified_gmt":"2026-06-25T09:02:20","slug":"krapfen-estratto","status":"publish","type":"post","link":"https:\/\/www.guerra.it\/en\/bakery\/krapfen-estratto\/","title":{"rendered":"KRAPFEN ESTRATTO"},"content":{"rendered":"<p>Powder basis for Krapfen preparation.<\/p>\n<p>\u2022 To be used at 14% on flour\u2019s weight<br \/>\n\u2022 Leavening resistance<br \/>\n\u2022 Low in oil\u2019s absorption in frying<br \/>\n\u2022 Good development<br \/>\n\u2022 Ensures lasting volume and softness<br \/>\n\u2022 Stable to freezing<\/p>\n<h3>HOW TO USE<\/h3>\n<ul>\n<li><strong>KRAPEN ESTRATTO<\/strong> 1,400 kg<\/li>\n<li><strong>Flour 00<\/strong> 10,000 kg<\/li>\n<li><strong>Water (cold)<\/strong> (*) 2,600 kg<\/li>\n<li><strong>Whole eggs<\/strong> (*) 2,300 kg<\/li>\n<li><strong>Yeast<\/strong> (**) 0,600 kg<\/li>\n<li><strong>Margarine<\/strong> 0,800 kg<\/li>\n<li><strong>Sugar<\/strong> 0,200 kg<\/li>\n<\/ul>\n<p>(*) use very cold water and eggs (2\/3\u00b0C)<br \/>\n(**) vary the quantity of yeast according to the temperature.<\/p>\n<h3>METHOD<\/h3>\n<p>Knead with a spiral mixer for 3 minutes at speed 1 and 7 minutes at speed 2. Increase the times for large doses (for 50 kg, 7 and 15 minutes).<br \/>\nThe temperature of the dough must not exceed 23\u00b0C.<br \/>\nShape into 50g pieces.<br \/>\nLet rest for 20 minutes at room temperature covered with a cloth.<br \/>\nBreak and shape into 50 g pieces and press them down slightly.<br \/>\nLet rise for 70\/90 minutes in a 30\u00b0C proofing chamber with 80% humidity.<br \/>\nLet rest for 10 minutes at room temperature.<br \/>\nFry about 3 minutes per side in 180\u00b0C oil.<br \/>\nFill as desired and freeze.<\/p>\n<h3>VARIATIONS<\/h3>\n<p>Bomboloni, Donut, Ciambelle.<br \/>\n10, 14 and 50% Krapfen mixes are available.<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Powder basis for Krapfen preparation. \u2022 To be used at 14% on flour\u2019s weight \u2022&#8230;<\/p>\n","protected":false},"author":3,"featured_media":2422,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/1832"}],"collection":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/comments?post=1832"}],"version-history":[{"count":14,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/1832\/revisions"}],"predecessor-version":[{"id":11716,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/1832\/revisions\/11716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media\/2422"}],"wp:attachment":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media?parent=1832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/categories?post=1832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/tags?post=1832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}