{"id":544,"date":"2021-02-10T16:22:57","date_gmt":"2021-02-10T16:22:57","guid":{"rendered":"https:\/\/www.molinorahue.cl\/?page_id=544"},"modified":"2021-02-10T17:15:58","modified_gmt":"2021-02-10T17:15:58","slug":"harina-de-espelta-tipo-630","status":"publish","type":"page","link":"https:\/\/www.molinorahue.cl\/?page_id=544","title":{"rendered":"Harina De Espelta org\u00e1nica Tipo 630"},"content":{"rendered":"\n<p><strong><em>Nuestra  harina de Espelta  de Extracci\u00f3n tipo 630 <\/em><\/strong>  <\/p>\n\n\n\n<p class=\"has-text-align-center\"><br><img fetchpriority=\"high\" decoding=\"async\" width=\"400\" height=\"437\" class=\"wp-image-381\" style=\"width: 400px;\" src=\"https:\/\/www.molinorahue.cl\/wp-content\/uploads\/2020\/05\/T\u00fcte_2kg_Espelta_630_600px.png\" alt=\"\" srcset=\"https:\/\/www.molinorahue.cl\/wp-content\/uploads\/2020\/05\/T\u00fcte_2kg_Espelta_630_600px.png 600w, https:\/\/www.molinorahue.cl\/wp-content\/uploads\/2020\/05\/T\u00fcte_2kg_Espelta_630_600px-350x383.png 350w, https:\/\/www.molinorahue.cl\/wp-content\/uploads\/2020\/05\/T\u00fcte_2kg_Espelta_630_600px-274x300.png 274w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/p>\n\n\n\n<p>Para la harina de Espelta tipo 630,antes de la molienda, se eliminan mec\u00e1nicamente las c\u00e1scaras y el germen que rodea el grano blanco, que contiene casi el 100% de los hidratos de carbono.<\/p>\n\n\n\n<p>Los diferentes n\u00fameros de tipo indican la proporci\u00f3n de minerales que provienen de los residuos de c\u00e1scara. Por ejemplo, 100 gramos de harina de espelta (tipo 630) contienen 630 miligramos o 0,63 gramos de minerales.<\/p>\n\n\n\n<p>A medida que aumenta el n\u00famero de tipo, la harina se vuelve algo m\u00e1s oscura, la capacidad de ligaz\u00f3n disminuye y los productos horneados se vuelven m\u00e1s sustanciosos. El tipo 630 es m\u00e1s o menos equivalente a la harina de trigo (tipo 405) y es muy adecuado para la boller\u00eda ligera y el pan blanco.<\/p>\n\n\n\n<p>Molino Rahue trae estas harinas mediante importaci\u00f3n directa, bajo el estricto control del Servicio de Salud de Chile  y el Servicio Agr\u00edcola Ganadero. As\u00ed, se garantiza el cumplimiento \u00edntegro con la legislaci\u00f3n de nuestro pa\u00eds, en terminos de segurida alimenticia e inocuidad sanitaria. <br><br><strong>Receta: Baguette de Espelta <\/strong><br><em><a href=\"https:\/\/www.ndr.de\/ratgeber\/kochen\/rezepte\/rezeptdb6_id-13832_broadcast-1572_station-ndrtv.html\" target=\"_blank\" rel=\"noreferrer noopener\">La receta proviene del \u00abNorddeutscher Rundfunk\u00bb, canal de medios en Alemania.<\/a><\/em><br><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"592\" height=\"302\" src=\"https:\/\/www.molinorahue.cl\/wp-content\/uploads\/2021\/02\/piqsels.com-id-sipdy_small.jpg\" alt=\"\" class=\"wp-image-550\" srcset=\"https:\/\/www.molinorahue.cl\/wp-content\/uploads\/2021\/02\/piqsels.com-id-sipdy_small.jpg 592w, https:\/\/www.molinorahue.cl\/wp-content\/uploads\/2021\/02\/piqsels.com-id-sipdy_small-350x179.jpg 350w, https:\/\/www.molinorahue.cl\/wp-content\/uploads\/2021\/02\/piqsels.com-id-sipdy_small-300x153.jpg 300w\" sizes=\"(max-width: 592px) 100vw, 592px\" \/><figcaption>Imagen gen\u00e9rico, fuente: piqsels.com<\/figcaption><\/figure>\n\n\n\n<p>para 2-3 baguette:<br>21 g de levadura<br>350 ml de agua<br>100 ml de cerveza de trigo <a href=\"https:\/\/www.lider.cl\/supermercado\/product\/Hoegaarden-Cerveza-Belga-de-Trigo-Botella\/849190\" target=\"_blank\" rel=\"noreferrer noopener\">(p.ej. este, actualmente en Lider )<\/a><br>o bien: cerveza sin alcohol<br>75 g de masa madre natural<br>125 g de <a href=\"https:\/\/www.molinorahue.cl\/harina-de-centeno\/\" target=\"_blank\" rel=\"noreferrer noopener\">harina de espelta integral<\/a><br>125 g de <a href=\"https:\/\/www.molinorahue.cl\/harina-de-centeno\/\" target=\"_blank\" rel=\"noreferrer noopener\">harina de centeno (tipo 1150)<\/a><br>500 g de harina de espelta (tipo 630)<br>\u00bd cucharada de sal<br><\/p>\n\n\n\n<p><strong>El d\u00eda anterior, prepara una \u00abmasa previa\u00bb :<\/strong><br>Poner agua tibia en un recipiente grande para mezclar. Incorporar la levadura y remover para que se disuelva. A continuaci\u00f3n, t\u00e1pela y d\u00e9jela subir en un lugar abrigado durante unos 15 minutos. A continuaci\u00f3n, a\u00f1ada la masa madre y 300 ml de agua y mezcla brevemente.<\/p>\n\n\n\n<p>A\u00f1adir la harina y verter la cerveza. A\u00f1ada un poco m\u00e1s de sal y, a continuaci\u00f3n, m\u00e9zclelo todo bien con los ganchos de amasar de un procesador de alimentos o una batidora hasta que se forme una masa suave. Si la masa est\u00e1 demasiado firme, a\u00f1ada un poco m\u00e1s de agua. La textura de las harinas var\u00eda. Por lo tanto, se necesita m\u00e1s o menos l\u00edquido o, si es necesario, algo m\u00e1s de harina. En cualquier caso, la masa debe estar lisa y despegarse del borde del bol.<\/p>\n\n\n\n<p>Cubrir la masa con un pa\u00f1o de cocina h\u00famedo o con film transparente y dejarla reposar en el refrigerador durante unas 24 horas.<\/p>\n\n\n\n<p><strong>Al d\u00eda siguiente,<\/strong> <br>forrar una bandeja de horno con papel de hornear. Dividir la masa en 2 o 3 porciones (\u00a1sin amasar!) y dar forma y vuelta a cada porci\u00f3n en un palo de baguette. <br>Dejar subir en la bandeja, tapada, a temperatura ambiente durante otros 30-60 minutos.<\/p>\n\n\n\n<p>Precalentar el horno a 200 grados. Colocar una fuente de horno con un poco de agua en el fondo del horno. Haz varios cortes diagonales en las baguettes y horn\u00e9elas en la rejilla del medio durante unos 25 minutos hasta que est\u00e9n crujientes. Retirar y dejar enfriar sobre una rejilla de cocina.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nuestra harina de Espelta de Extracci\u00f3n tipo 630 Para la harina de Espelta tipo 630,antes de la molienda, se eliminan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-544","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.molinorahue.cl\/index.php?rest_route=\/wp\/v2\/pages\/544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.molinorahue.cl\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.molinorahue.cl\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.molinorahue.cl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.molinorahue.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=544"}],"version-history":[{"count":13,"href":"https:\/\/www.molinorahue.cl\/index.php?rest_route=\/wp\/v2\/pages\/544\/revisions"}],"predecessor-version":[{"id":565,"href":"https:\/\/www.molinorahue.cl\/index.php?rest_route=\/wp\/v2\/pages\/544\/revisions\/565"}],"wp:attachment":[{"href":"https:\/\/www.molinorahue.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}