Sala De Fiestas NO ME OLVIDES - 24060 Imí

Muy bonito lugar para convivir con familiares y amigos

Muy elegante el lugar listo para un evento familiar o amigos

Lugar con alberca, limpio, acogedor

Muy hermoso lugar con sus palapas y piscina, el área de alimentos muy amplia y limpia

Un lugar pequeño pero, bonito para realizar eventos ya sea reuniones de trabajo o fiestas familiares pequeñas

Muy agradable el local: amplio, con alberca, palapas grandes y muy frescas. Buena ubicación!!!

ME ENCANTOOOOO? Excelentes instalaciones, muy higiénicas y cómodas.. cuenta con todo lo necesario para un evento... la entrega del local es oportuna La dueña del local muy amable.

HI Water has the mission of activating the proteins of the flour so that the dough acquires a soft and moldable texture. It also has the aqueous solvent capacity of the substances added to the dough, and is also necessary for the fermentation process. The chemical composition of the water used affects the qualities of the bread. The proportion of water advisable to delay the addition of yeast until the dough has hydrated well, after this period of 'rest'.23 The hardness of the water can influence the preferable for making bread.24 If it is hard water, the dough will have difficulty reaching its point of resistance.Some research shows that the process of hydration of the dough after mixing with water can take between 10 and 20 minutes, time that is necessary to rest the dough and let it 'impregnate' completely. It is advisable to delay the addition of yeast used in the preparation of the dough influences the final consistency. volume of the dough (or what is the same 66.6% of the weight of the flour, or the flour is 1 and 1/2 times the weight of water) .20 If an aqueous content of less than 43% is put, the mass is less extensible and denser. However, the amount of water that a flour can absorb depends on the type of cereal used in its preparation and the composition of proteins (for example, high-protein flours absorb more water). 21 However, the type of bread can influence also the final proportion of water in the dough and may end up being a favorite subject of the baker who makes the bread. Bakers use a percentage system called hydration rate, also known as "baker percentage"; in which the weight of the flour represents a percentage of 100 and the rest of the ingredients are measured as percentages on the flour. The water can represent from fifty percent in light breads, up to seventy percent in more artisan breads. Some bakers can reach eighty percent of water. may end up being a favorite subject of the baker who makes the bread. Bakers use a percentage system called hydration rate, also known as "baker percentage"; in which the weight of the flour represents a percentage of 100 and the rest of the ingredients are measured as why a Sometimes mineral waters or filtrates are used in the elaboration of the dough to avoid that these variables negatively affect the final dough; killing, or inhibiting, for example yeasts. The fluorinated water can stop the fermentation.22 The liquid medium of the mixture can also contain other liquid substances with a function similar to that of water, such as milk, buttermilk, alcoholic beverages, such as Wine or beer or malt whiskey and even various vinegar blends.percentages on the flour. The water can represent from fifty percent in The quality and composition of the waters influence the formation of the dough, for example it is known that waters with an acid character harden the gluten network, while alkaline soften the mass.1 This is the reason why a Sometimes mineral waters or filtrates are used in the elaboration of the dough to avoid that these variables negatively affect the final dough; killing, or inhibiting, for example yeasts. The fluorinated water can stop the fermentation.22 The liquid medium of the mixture can also contain other liquid substances with a function similar to that of water, such as milk, buttermilk, alcoholic beverages, such as Wine or beer or malt whiskey and even various vinegar blends. Some research shows that the process of hydration of the dough after mixing with water can take between 10 and 20 minutes, time that is necessary to rest the dough and let it 'impregnate' completely. It is advisable to delay the addition of yeast until the dough has hydrated well, after this period of 'rest'.23 The hardness of the water can influence the preparation of bread because they have mineral salts that favor fermentation with yeasts, As a general rule, medium hard water is preferable for making bread.24 If it is hard water, the dough will have difficulty reaching its point of resistance. Thanks.