natgillin/translations-raw huggingface dataset:
Add the extraneous matter thus extracted to the matter which has passed through the sieve with slotted perforations of 1,0 mm and weigh them together.
S pomočjo pincete ali roževinaste lopatice odstranimo iz snovi, ki so ostale na situ z odprtinami v obliki rež velikosti 1,0 mm, kamne, pesek, delce slame in ostale tuje snovi. Te odstranjene tuje snovi dodamo snovem, ki so padle skozi sito z odprtinami v obliki rež velikosti 1,0 mm, in vse skupaj stehtamo.
Using a separator, prepare a partial sample of 100 to 200 g in the case of maize or 25 to 50 g for sorghum from the sample passed through the sieve.
S pomočjo separatorja pripravimo iz vzorca, ki je šel skozi sito, delni vzorec 100 do 200 g pri koruzi ter 25 do 50 g pri sirku.
Weigh this partial sample.
Delni vzorec stehtamo.
Spread it out in a thin layer on a table.
Razgrnemo ga po mizi v tankem sloju.
Using tweezers or a horn spatula, extract the pieces of other cereals, grains damaged by pests, grains damaged by frost, sprouted grains, extraneous seeds, damaged grains, husks, live pests and dead insects.
S pomočjo pincete ali roževinaste lopatice odstranimo delce drugih žit, zrna, ki so jih napadli škodljivci, zrna, poškodovana zaradi zmrzali, nakaljena zrna, tuja semena, poškodovana zrna, pleve in luske, žive škodljivce in mrtve insekte.
Next, pass this partial sample through a sieve with a 4,5 mm round mesh for maize and 1,8 mm round mesh for sorghum.
Nato takšen delni vzorec presejemo skozi mrežasto sito z okroglimi odprtinami velikosti 4,5 mm pri koruzi ter 1,8 mm pri sirku.
The matter which passes through this sieve shall be considered as broken grains.
Snovi, ki padejo skozi to sito, so lomljena zrna.
Groups of matter other than basic cereals of unimpaired quality, determined according to the methods referred to in 1 and 2 must be weighed very carefully to the nearest 0,01 g and distributed according to percentage over the average sample.
Skupine snovi, ki niso osnovno žito neoporečne kvalitete, kot je to določeno po metodah iz točk 1 in 2, je potrebno zelo pazljivo stehtati na 0,01 g natančno ter procentualno razdeliti na ves vzorec.
The particulars entered in the analysis report shall be to the nearest 0,1 %.
Te podrobnosti navedemo v poročilu o analizi na 0,1 % natančno.
Check for live pests.
Preverimo glede živih škodljivih organizmov.
As a general rule, two analyses must be made for each sample.
Splošno pravilo je, da opravimo dve analizi vsakega vzorca.
They must not differ by more than 10 % in respect of the total of the above mentioned matter.
Analizi se ne smeta razlikovati za več kot 10 % glede celote zgoraj navedenih zadev.
The apparatus to be used for the operations referred to in 1, 2 and 3 is as follows:
Pri postopkih iz točk 1, 2 in 3 uporabimo naslednje naprave:
sample separator, for example a conical or grooved apparatus;
separator vzorca, na primer stožčasta ali žlebičasta naprava;
precision or assay balance;
precizna tehtnica ali tehtnica, ki se da preizkusiti;
sieves with slotted perforations of 1,0 mm, 1,8 mm, 1,9 mm, 2,0 mm, 2,2 mm and 3,5 mm and sieves with a 1,8 mm and 4,5 mm round mesh.
sita z odprtinami v obliki rež velikosti 1,0 mm, 1,8 mm, 1,9 mm, 2,0 mm, 2,2 mm in 3,5 mm ter mrežasta sita z okroglimi odprtinami velikosti 1,8 mm in 4,5 mm.
The sieves may be fitted to a vibrating table.
Sita so lahko pritrjena na vibrirajočo mizo.
STANDARD METHOD OF TESTING FOR MOISTURE CONTENT
STANDARDNA METODA ZA DOLOČANJE VLAGE V ŽITU
The product is dried at a temperature of 130 to 133 °C under normal atmospheric pressure, for a period appropriate to the size of the particles.
Vzorec sušimo pri temperaturi 130 do 133 °C pri normalnem atmosferskem tlaku toliko časa, kot je to primerno glede na velikost delcev.
This drying method applies to cereals crushed into particles of which at least 50 % pass through a sieve with 0,5 mm mesh and leave not more than 10 % residue on the sieve with a 1,0 mm round mesh.
Metoda sušenja se uporablja za žita, ki morajo biti zdrobljena tako, da najmanj 50 % zdrobljenega vzorca preide skozi sito z okroglimi odprtinami premera 1,0 mm in da na situ ne ostane več kot 10 % ostanka.
It also applies to flour.
Uporabljamo jo lahko tudi za moko.
Apparatus
Oprema Analitska tehtnica.
Precision balance.
Drobilec mora biti izdelan iz materiala, ki ne vpija vlage. Biti mora enostaven za čiščenje. Omogočiti mora hitro in enakomerno drobljenje brez pregrevanja, stik z zrakom od zunaj mora biti omejen na minimum.
Crusher made of a material which does not absorb moisture, is easy to clean, enables crushing to be effected quickly and evenly without overheating, limits contact with the outside air to the minimum, and meets the requirements mentioned in 2 (for example a detachable roller mill).
Izpolnjevati mora tudi zahteve iz točke 2 (na primer razstavljivi valjčni mlin).
Receptacle made of non-corrodible metal or glass, fitted with a sufficiently tight-fitting lid; working surface allowing distribution of the test sample at 0,3 g per cm2.
Posoda iz nerjaveče kovine ali stekla, opremljena s pokrovom, ki se ji tesno prilega; delovna površina naj omogoča, da se vzorec po površini razprostre z 0,3 g na cm2.
Electrically heated isothermic heating chamber, set at a temperature of 130 to 133 °C [1] having adequate ventilation [2].
Električno ogrevan izotermičen sušilnik, nastavljen na temperaturo 130 do 133 °C [1] s primerno ventilacijo [2].
Dessicator with a metal or, failing metal, porcelain plate (thick, perforated), containing any suitable dessicant.
Eksikator s kovinsko, če ni kovine, pa s porcelanasto ploščo (debelo, perforirano), ki vsebuje kakršno koli primerno sušilno sredstvo.
Weigh to the nearest 1 mg a quantity slightly greater than 5 g of the crushed small-grained cereals or 8 g of the crushed maize in the pre-weighed receptacle.
V posodo z znano maso natehtamo nekaj več kot 5 g zdrobljenega žita oziroma nekaj več kot 8 g zdrobljene koruze, s točnostjo 1 mg.
Leave small-grained cereals to dry for two hours and maize for four hours after the heating chamber regains a temperature of 130 to 133 °C.
Drobnozrnato žito sušimo dve uri, koruzo pa štiri ure od trenutka, ko sušilnik ponovno doseže temperaturo 130 do 133 °C.
Remove the receptacle from the heating chamber, quickly replace the lid, leave to cool for 30 to 45 minutes in a dessicator and weigh (to the nearest 1 mg).
Posodo odstranimo iz grelne komore, hitro pokrijemo ter pustimo, da se hladi v eksikatorju 30 do 45 minut. Nato ponovno stehtamo (s točnostjo 1 mg).
Method of calculation and formulae
Metoda za izračun ter formule
E the initial mass, in grams, of the test sample
E začetna masa vzorca, v gramih
M the mass, in grams, of the test sample after preparation
M masa vzorca v gramih po pripravi
M′ the mass, in grams, of the test sample after crushing
M′ masa vzorca v gramih po drobljenju
m the mass, in grams, of the dry test sample.
m masa posušenega vzorca v gramih
The moisture content as a percentage of the product is equal to:
Vsebnost vlage, izražena v odstotku pridelka, je enaka:
without previous preparation (E – m) × 100/E,
brez predhodne priprave (E – m) × 100/E,
with previous preparation, ((M′ – m)M/M′ + E – M) × 100/E = 100 (1 – Mm/EM′)
s predhodno pripravo ((M′ – m)M/M′ + E – M) × 100/E = 100 (1 – Mm/EM′)
Tests to be made in duplicate at least.
Vedno opravimo dve vzporedni analizi istega vzorca.
Repetition
Ponovljivost
The difference between the values obtained from the two determinations carried out simultaneously or in rapid succession by the same analyst shall not exceed 0,15 g of moisture per 100 g of sample.
Razlika med vrednostma, dobljenima v vzporednih poskusih, ki ju opravi isti analitik v kratkem časovnem obdobju, ne sme presegati 0,15 g vlage na 100 g vzorca.
If it does so, the determinations shall be repeated.
Če je ta vrednost presežena, je potrebno postopek določanje vlage ponoviti.
Air temperature inside the heating chamber.
Temperatura zraka znotraj sušilnika.
Its heating capacity should be such that, when it has been pre-set to a temperature of 130 to 133 °C, that temperature can be regained in less than 45 minutes after the maximum number of test samples have been placed in the chamber to dry simultaneously.
Sušilnik mora imeti takšno grelno sposobnost, da potem, ko nastavimo temperaturo na 130 do 133 °C, doseže to temperaturo najkasneje v 45 minutah po tem, ko smo vanjo postavili največje možno število testnih vzorcev, ki se lahko sušijo istočasno.
Ventilation should be such that, when small-grained cereals (common wheat, durum wheat, barley and sorghum) are dried for two hours and maize for four hours, the results from all the test samples of semolina or, as the case may be, maize that the heating chamber can hold differ by less than 0,15 % from the results obtained after drying small-grained cereals for three hours and maize for five hours.
Ventilacija mora omogočati, da se drobnozrnata žita (navadna pšenica, trda pšenica, ječmen in sirek) sušijo dve uri, koruza pa štiri ure; rezultati vseh vzorcev zdroba oz. koruze, ki so lahko sočasno v sušilniku, naj se ne razlikujejo za več kot 0,15 % od rezultatov, ki jih dobimo po triurnem sušenju drobnozrnatih žit oz. peturnem sušenju koruze.
METHOD FOR DETERMINING THE NON-STICKINESS AND MACHINABILITY OF THE DOUGH OBTAINED FROM COMMON WHEAT
METODA ZA DOLOČANJE NELEPLJIVOSTI IN PRIMERNOSTI ZA STROJNO OBDELAVO TESTA IZ NAVADNE PŠENICE
Method for test baking of wheat flour.
Metoda za testno pečenje pšenične moke.
The method is applicable to flour, experimentally milled from wheat for the production of yeast-raised bread.
Metoda se uporablja pri moki, ki je bila dobljena s poskusnim mletjem žita, ki se uporablja za pripravo kruha iz kvašenega testa.
Dough is made from flour, water, yeast, salt and sucrose, in a specified mixer.
Testo pripravimo iz moke, vode, kvasa, soli in saharoze v za to določenem mešalniku.
After dividing and rounding, the pieces are given 30 minutes’ rest; they are moulded, placed on baking sheets and baked after a final proof of fixed duration.
Potem ko jih ločimo in oblikujemo, naj kosi testa počivajo 30 minut; nato jih izoblikujemo, postavimo na pladnje za pečenje in spečemo, potem ko dokončno potrdimo čas, določen za pečenje.
Dough-handling properties are noted.
Beležijo se lastnosti testa.
The loaves are judged by volume and height.
Štruce ocenimo glede na volumen in višino.
Active dry yeast of type Saccharomyces cerevisiae DHW-Hamburg-Wansbeck or a product having the same characteristics.
Aktivni suhi kvas vrste Saccharomyces cerevisiae DHW-Hamburg-Wansbeck ali proizvod z enakimi značilnostmi.
Tap water
Voda iz pipe
Sugar-salt-ascorbic acid solution
Raztopina sladkorja, soli in askorbične kisline
Dissolve 30 ± 0,5 g of sodium chloride (commercial grade), 30 ± 0,5 g of sucrose (commercial grade), and 0,040 ± 0,001 g ascorbic acid in 800 ± 5 g of water.
Raztopi 30 ± 0,5 g natrijevega klorida (za komercialno rabo), 30 ± 0,5 g saharoze (za komercialno rabo) ter 0,040 ± 0,001 g askorbične kisline v 800 ± 5 g vode.
Prepare fresh daily.
Vsak dan pripravi svežo raztopino.
Sugar solution
Raztopina sladkorja
Dissolve 5 ± 0,1 g sucrose (commercial grade) in 95 ± 1 g of water.
Raztopi 5 ± 0,1 g saharoze (za komercialno rabo) v 95 ± 1 g vode.
Enzyme active malt flour
Prašek iz slada z aktivnimi encimi
Commercial grade.
Za komercialno rabo.
Equipment and apparatus
Oprema in naprave
Baking room
Prostor za peko
Controlled to maintain a temperature of 22 to 25 °C.
Preverjamo temperaturo, ki naj bo med 22 in 25 °C.
Refrigerator
Hladilnik
For maintaining a temperature of 4 ± 2 °C.
Za vzdrževanje temperature 4 ± 2 °C.
Balance
Tehtnica
Maximum load 2 kg, accuracy 2 g.
Maksimalna zmogljivost 2 kg, natančnost 2 g.
Maximum load 0,5 kg, accuracy 0,1 g.
Maksimalna zmogljivost 0,5 kg, natančnost 0,1 g.
Analytical balance
Analitična tehtnica
Accuracy 0,1 × 10-3 g.
Natančnost 0,1 × 10-3 g.
Mixer
Mešalnik
Stephan UMTA 10, with mixing arm model ‘Detmold’ (Stephan Soehne GmbH) or similar equipment having the same characteristics.
Stephan UMTA 10 z ročnim modelom mešalnika „Detmold“ (Stephan Soehne GmbH) ali podobna naprava z enakimi značilnostmi.
Proving cabinet
Prostor za preizkušanje
Controlled to maintain a temperature of 30 ± 1 °C.
Preverjamo temperaturo, ki naj bo 30 ± 1 °C.
Open plastic boxes
Odprte plastične škatle
Made from polymethylmethacrylate (Plexiglas, Perspex).
Narejene iz polimetilmetakrilata (Plexiglas, Perspex).
Inside dimensions: 25 × 25 × 15 cm height, wall thickness 0,5 ± 0,05 cm.
Notranje mere: 25 × 25 × 15 cm višine, debelina sten 0,5 ± 0,05 cm.
Square plastic sheets
Kvadratne plastične plošče
At least 30 × 30 cm, thickness 0,5 ± 0,05 cm.
Najmanj 30 × 30 cm, debeline 0,5 ± 0,05 cm.
Moulder
Oblikovalec
Brabender ball homogeniser (Brabender OHG) or similar equipment having the same characteristics.
Brabenderjev homogenizator kep (Brabender OHG) ali podobna naprava z enakimi značilnostmi.
According to ICC Standard No 101.
V skladu s standardom Mednarodnega združenja za kemijo žit št. 101.
Determination of water uptake
Ugotavljanje vpijanja vode
Determine the water absorption according to ICC Standard No 115/1.
Vpijanje vode ugotovimo na podlagi standarda Mednarodnega združenja za kemijo žit št. 115/1.
Determination of malt flour addition
Ugotavljanje dodajanja praška iz slada
Determine the ‘falling number’ of the flour according to ISO 3093-1982.
Ugotovi „padno število“ moke v skladu s standardom ISO 3093-1982.
If the ‘falling number’ is higher than 250, determine the malt flour addition required to bring it within the range 200 to 250, using a series of mixtures of the flour with increasing quantities of malt flour (4.5).
Če je padno število višje od 250, ugotovi potreben dodatek praška iz slada, da dobiš vrednost 200 do 250, tako da uporabiš vrsto mešanic moke, ki jim dodajaš vedno več praška iz slada (4.5).
If the ‘falling number’ is lower than 250, no malt flour is required.
Če je „padno število“ nižje od 250, prašek iz slada ni potreben.
Reactivation of active dry yeast
Ponovno aktiviranje aktivnega suhega kvasa
Adjust the temperature of the sugar solution (4.4) to 35 ± 1 °C.
Naravnaj temperaturo raztopine sladkorja (4.4) na 35 ± 1 °C.
Pour one part by weight of the active dry yeast into four parts by weight of this tempered sugar solution.
Kani en del aktivnega suhega kvasa v štiri dele pripravljene raztopine sladkorja.
Do not stir.
Ne mešaj.
Swirl if necessary.
Zavrti, če je potrebno.
Allow to stand for 10 ± 1 minute, then stir until a homogeneous suspension is obtained.
Vse skupaj pusti stati 10 ± 1 minuto, nato premešaj, da dobiš homogeno raztopino.
Use this suspension within 10 minutes.
Raztopino porabi v 10 minutah.
Temperature adjustment of the flour and the dough liquid
Prilagoditev temperature moke in tekočine za testo
The temperature of the flour and the water must be adjusted to give a dough temperature of 27 ± 1 °C after mixing.
Temperatura moke in vode mora biti prilagojena, da testo po mešanju doseže temperaturo 27 ± 1 °C.
Dough composition
Sestava testa
Weigh, with a precision of 2 g, 10 y/3 g flour on as-is moisture basis (corresponding to 1 kg flour on a 14 % moisture basis), in which ‘y’ is the quantity of flour used in the farinograph test (see ICC Standard No 115/1).
Stehtaj na 2 g natančno 10 y/3 g moke z dejansko vlago (ustreza 1 kg moke na osnovi 14 % vlage), kjer „y“ predstavlja količino moke, uporabljene pri farinografskem testu (glej standard Mednarodnega združenja za kemijo žit št. 115/1).
Weigh, with a precision of 0,2 g, the quantity of malt flour necessary to bring the ‘falling number’ within the range 200 to 250 (7.2).
Na 0,2 g natančno stehtaj potrebno količino praška iz slada, da dobiš „padno število“ v vrednosti 200 do 250 (7.2).
Weigh 430 ± 5 g sugar-salt-ascorbic acid solution (4.3) and add water to a total mass of (x – 9) 10 y/3 g, (see 10.2) in which ‘x’ is the quantity of water used in the farinograph test (see ICC Standard No 115/1).
Stehtaj 430 ± 5 g raztopine sladkorja, soli in askorbične kisline (4.3) ter skupni masi v vrednosti (x – 9) 10 y/3 g (glej 10.2) dodaj vodo, kjer „x“ predstavlja količino uporabljene vode pri farinografskem testu (glej standard Mednarodnega združenja za kemijo žit št. 115/1).
This total mass (usually between 450 and 650 g) must be achieved with a precision of 1,5 g.
To skupno maso (navadno med 450 in 650 g) moramo doseči na 1,5 g natančno.
Weigh 90 ± 1 g yeast suspension (7.3).
Stehtaj 90 ± 1 g raztopine kvasa (7.3).
Note the total mass of the dough (P), which is the sum of the masses of flour, sugar-salt-ascorbic acid solution plus water, yeast suspension and malt flour.
Zabeleži skupno maso testa (P), ki predstavlja vsoto mase moke, raztopine sladkorja, soli in askorbične kisline in vode, raztopine kvasa in praška iz slada.
Before starting, bring the mixer to a temperature of 27 ± 1 °C by use of a suitable quantity of tempered water.
Preden začneš, ogrej mešalnik na temperaturo 27 ± 1 °C s pomočjo primerne ogrete vode.
Place the liquid dough ingredients in the mixer and place the flour plus malt flour on top.
Zlij tekoče sestavine testa v mešalnik, nato dodaj moko in prašek iz slada.
Start the mixer (speed 1, 1400 rev/min), and allow to run for 60 seconds.
Prižgi mešalnik (hitrost 1, 1400 vrtljajev/min) in mešaj 60 sekund.
Twenty seconds after the start of mixing, turn the scraper attached to the lid of the mixing bowl two revolutions.
Dvajset sekund po pričetku mešanja obrni strgalo, ki je pritrjeno na pokrov mešalne sklede, za dva obrata.
Measure the temperature of the dough.
Izmeri temperaturo testa.
If it is outside the range 26 to 28 °C, discard the dough and mix a new one after adjustment of ingredient temperatures.
Če ni znotraj območja 26 do 28 °C, ga zavrži in po tem, ko prilagodiš temperaturo sestavin, zmešaj novega.
Note dough properties using one of the following terms:
Zabeleži značilnosti testa s pomočjo enega od naslednjih opisov:
non-sticky and machinable, or
nelepljivo in primerno za strojno obdelavo, ali
sticky and non-machinable.
lepljivo in neprimerno za strojno obdelavo.
To be considered ‘non-sticky and machinable’ at the end of mixing, the dough should form a coherent mass which hardly adheres to the sides of the bowl and spindle of the mixer.
Da bi ga po končanem mešanju ocenili kot „nelepljivo in primerno za strojno obdelavo“, mora testo imeti izgled koherentne mase, ki se skoraj ne lepi na skledo oz. vreteno mešalnika.
It should be possible to collect the dough by hand and remove it from the mixing bowl in a single motion without noticeable loss.
Testo mora biti takšno, da ga lahko primemo z roko in vzamemo iz sklede z eno samo kretnjo, v celoti brez vidnega ostanka.
Dividing and rounding
Ločevanje in oblikovanje v kepe
Weigh, with precision of 2 g, three pieces of dough according to the formula:
Stehtaj na 2 g natančno tri kose testa s pomočjo naslednje enačbe:
p = 0,25 P, where:
p = 0,25 P, kjer pomeni:
p mass of scaled dough piece,
p masa tehtanega kosa testa,
P total mass of dough.
P skupna masa testa.
Immediately round the pieces for 15 seconds in the moulder (5.10) and place them for 30 ± 2 minutes on the square plastic sheets (5.9), covered by the inverted plastic boxes (5.8) in the proving cabinet (5.7).
V oblikovalcu (5.10) takoj oblikuj kose 15 sekund, nato jih v prostoru za preizkus (5.7) za 30 ± 2 minuti postavi na kvadratne plastične plošče (5.9), pokrite z narobe obrnjenimi plastičnimi škatlami (5.8).
Do not use dusting flour.
Ne uporabljaj moke za potresanje.
Bring the pieces of dough on the plastic sheets, covered by the inverted boxes, to the moulder (5.10), and re-round each piece for 15 seconds.
Prinesi kose testa na plastičnih ploščah, pokrite z narobe obrnjenimi plastičnimi škatlami, do oblikovalca (5.10) in ponovno oblikuj vsak kos 15 sekund.
Do not remove cover from a piece of dough until immediately before rounding.
Pokrov s kosa testa odstrani šele tik pred oblikovanjem.
Note dough properties again, using one of the following terms:
Še enkrat zapiši značilnosti testa s pomočjo enega od naslednjih opisov:
To be considered as ‘non-sticky and machinable’ the dough should adhere hardly, or not at all, to the sides of the chamber so that it can freely rotate around itself and form a regular ball during the operation of the machine.
Da bi ga po končanem mešanju ocenili kot „nelepljivo in primerno za strojno obdelavo“, se testo skoraj ali popolnoma nič ne lepi na skledo, tako da se lahko prosto vrti in oblikuje pravilno kroglo med delovanjem stroja.
At the end of the operation the dough should not stick to the sides of the dough-moulding chamber when the lid of the chamber is raised.
Ob koncu postopka, ko dvignemo pokrov posode, se testo ne sme lepiti na stene posode za oblikovanje.
Test report
Poročilo o testiranju
The test report should mention:
Poročilo o testiranju mora vsebovati naslednje:
dough-handling properties at the end of mixing, and at moulding,
lastnosti testa po mešanju in pri oblikovanju,
the ‘falling number’ of the flour without addition of malt flour,
„padno število“ moke brez dodatka praška iz slada,
any anomalies observed.
opažene nepravilnosti.
It should further include:
Vključuje tudi naslednje stvari:
the method used,
metodo, ki smo jo uporabili,
all details required for the identification of the sample.
vse potrebne podrobnosti za identifikacijo vzorca.
The formula for the calculation of the quantity of dough liquid is based on the following considerations:
Enačba za izračun količine tekočine za testo temelji na naslednjih ugotovitvah:
Addition of x ml water to the equivalent of 300 g flour at 14 % moisture produces the required consistency.
Dodatek x ml vode 300 g moke pri 14 % vlagi da zahtevano gostoto.
As in the baking test 1 kg of flour (14 % moisture basis) is used, whereas x is based on 300 g of flour, for the baking test x divided by three and multiplied by 10 g of water is needed, so 10 x/3 g.
Pri preizkusu pečenja uporabimo 1 kg moke (14 % vlage), x temelji na 300 g moke, pri preizkusu pečenja pa potrebujemo x, ki ga delimo s tri in pomnožimo z 10 g vode, torej 10 x/3 g.
The 430 g sugar-salt-ascorbic acid solution contains 15 g salt and 15 g sugar.
430 g raztopine sladkorja, soli in askorbične kisline vsebuje 15 g soli ter 15 g sladkorja.
This 430 g solution is included in the dough liquid.
Teh 430 g raztopine predstavlja del tekočine za testo.
So to add 10 x/3 g water to the dough, (10 x/3 + 30) g dough liquid composed of the 430 g sugar-salt-ascorbic acid solution and an additional quantity of water must be added.
Torej da bi dodali 10 x/3 g vode testu, moramo dodati (10 x/3 + 30) g tekočine za testo, ki je sestavljen iz 430 g raztopine sladkorja, soli in askorbične kisline ter dodatno količino vode.
Although part of the water added with the yeast suspension is absorbed by the yeast, this suspension also contains ‘free’ water.
Čeprav del dodane vode v raztopini kvasa vpije sam kvas, takšna raztopina prav tako vsebuje „prosto“ vodo.
It is arbitrarily supposed that 90 g yeast suspension contains 60 g ‘free’ water.
Poljubno sklepamo, da 90 g kvasa vsebuje 60 g „proste“ vode.
The quantity of the dough liquid must be corrected for this 60 g of ‘free’ water in the yeast suspension, so 10 x/3 plus 30 minus 60 g must finally be added. This can be rearranged as follows: (10 x/3 + 30) – 60 = 10 x/3 – 30 = (x/3 – 3) 10 = (x – 9) 10/3, the formula given in 7.5.
Količino tekočine za testo je potrebno popraviti za teh 60 g „proste“ vode v raztopini kvasa, tako moramo na koncu dodati 10 x/3 plus 30 minus 60 g. Drugače povedano: (10 x/3 + 30) – 60 = 10 x/3 – 30 = (x/3 – 3) 10 = (x – 9) 10/3, enačbe iz klavzule 7.5.
If, for example, a water addition x in the farinograph test was found of 165 ml, this value must be substituted in this formula, so to the 430 g sugar-salt-ascorbic acid solution water must be added to a total mass of:
Če je, na primer, dodatek vode x v farinografskem testu znašal 165 ml, moramo to vrednost v enačbi nadomestiti, torej dodamo 430 g vode z raztopino sladkorja, soli in askorbične kisline skupni masi:
(165 – 9) 10/3 = 156 × 10/3 = 520 g.
(165 – 9) 10/3 = 156 × 10/3 = 520 g
The method is not directly applicable to wheat.
Ta metoda pa se ne more direktno uporabljati za pšenico.