{"id":8592,"date":"2022-03-07T08:03:15","date_gmt":"2022-03-07T08:03:15","guid":{"rendered":"https:\/\/www.ankarsrum.com\/no\/?p=8592"},"modified":"2026-01-28T06:39:03","modified_gmt":"2026-01-28T05:39:03","slug":"gjaer","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/no\/gjaer\/","title":{"rendered":"Gj\u00e6r"},"content":{"rendered":"

Alt om gj\u00e6r<\/h2>\r\nGj\u00e6r er en encellet sopp som best\u00e5r av vann, protein, karbohydrater, fett, mineraler og B-vitaminer.\r\n\r\nGj\u00e6r gj\u00f8r at deigen ekspanderer og f\u00e5r volum. Gj\u00e6r hjelper ogs\u00e5 deig med \u00e5 utvikle smaker, fordi smaker dannes under gj\u00e6ringsprosessen.\r\n\r\nUnder gj\u00e6ring bruker gj\u00e6r den delen av melstivelsen som har blitt omdannet til maltsukker i deigen. Stivelse produserer ogs\u00e5 gassbobler av karbondioksid. Gassboblene f\u00e5r deigen til \u00e5 heve og \u00f8ke i volum.\r\n\r\nN\u00e5r deigen stekes, d\u00f8r gj\u00e6ren, men bakverket fortsetter \u00e5 vokse fordi gassboblene forblir i deigen. For best resultat og tekstur b\u00f8r boblene v\u00e6re sm\u00e5 og jevnt fordelt i deigen.\r\n\r\n\"\"\r\n\r\nFersk gj\u00e6r<\/strong>\r\n\r\nFersk gj\u00e6r er en levende sopp som m\u00e5 lagres i kj\u00f8leskapet, maks 8 \u00b0C.\r\n\r\nFor br\u00f8doppskrifter oppl\u00f8ses fersk gj\u00e6r i lunken deigv\u00e6ske*, ca. 37 \u00b0C, f\u00f8r gjenv\u00e6rende ingredienser tilsettes. Ved 50\u00b0C eller varmere vil gj\u00e6ren d\u00f8.\r\n\r\nUnder kald gj\u00e6ring reduseres mengden fersk gj\u00e6r, og deigv\u00e6sken skal v\u00e6re ca. 10\u00b0C. Mengden gj\u00e6r som trengs for kald gj\u00e6ring er omtrent halvparten av mengden som trengs for tradisjonell gj\u00e6ring; den n\u00f8yaktige mengden avhenger av gj\u00e6ringstiden.\r\n\r\n \r\n\r\nT\u00f8rr gj\u00e6r<\/strong>\r\n\r\nT\u00f8rr gj\u00e6r lagres ved romtemperatur, og i motsetning til fersk gj\u00e6r har den lang holdbarhet.\r\n\r\nFor br\u00f8doppskrifter blandes t\u00f8rr gj\u00e6r f\u00f8rst med mel i bollen og f\u00e5r st\u00e5 i ti minutter. Tilsett deretter \u00abfingervarm\u00bb deigv\u00e6ske, ca. 37\u00b0C, sammen med andre ingredienser.\r\n\r\nUnder kald gj\u00e6ring reduseres mengden gj\u00e6r, og deigv\u00e6sken skal v\u00e6re ca. 10\u00b0C. Mengden gj\u00e6r som trengs for kald gj\u00e6ring er omtrent halvparten av mengden som trengs for tradisjonell gj\u00e6ring; den n\u00f8yaktige mengden avhenger av gj\u00e6ringstiden.\r\n\r\n\u00a0<\/strong>\r\n\r\nGj\u00e6r for s\u00f8te deiger<\/strong>\r\n\r\nDet er en variant av b\u00e5de fersk gj\u00e6r og t\u00f8rr gj\u00e6r laget for \u00e5 bake s\u00f8te bakverk, for eksempel kanelboller. Denne gj\u00e6ren fungerer bedre n\u00e5 det er mer sukker (og fett) i deigen. S\u00f8te deiger har mer enn 2,5 ss s\u00f8tningsmiddel per 4 dl mel (over 11 gram sukker per dl mel).\r\n\r\n \r\n\r\nBytte ut gj\u00e6r<\/strong>\r\n\r\nEn pakke fersk gj\u00e6r (50 g) kan erstattes med en pose t\u00f8rr gj\u00e6r (13-14 g). Husk at forskjellige gj\u00e6r oppl\u00f8ses p\u00e5 forskjellige m\u00e5ter.\r\n\r\n \r\n\r\nTemperatur<\/strong>\r\n\r\nFersk gj\u00e6r skal oppbevares i kj\u00f8leskapet, ideelt ved 0-4 \u00b0C, men den kan h\u00e5ndtere temperaturer opp til 8\u00b0C.\r\n\r\nDen beste hevetemperaturen for en deig er 25-28 \u00b0C, mens deigv\u00e6sken skal v\u00e6re p\u00e5 37\u00b0C. Ved 50\u00b0C d\u00f8r gj\u00e6rcellene.\r\n\r\nGj\u00e6r b\u00f8r ikke fryses, da gj\u00e6rcellene kan d\u00f8.\r\n\r\n \r\n\r\nLagring<\/strong>\r\n\r\nFersk gj\u00e6r skal lagres i kj\u00f8leskapet; t\u00f8rr gj\u00e6r ved normal romtemperatur. Med riktig lagring varer gj\u00e6r ofte mye lenger enn “bruk innen” -datoen p\u00e5 pakken, men effekten vil avta over tid og til slutt forsvinne helt.\r\n\r\n \r\n\r\n*Deigv\u00e6ske er v\u00e6sken du bruker n\u00e5r<\/em> du<\/em> baker, for eksempel vann eller melk.<\/em>","protected":false},"excerpt":{"rendered":"

Gj\u00e6r er en encellet sopp som best\u00e5r av vann, protein, karbohydrater, fett, mineraler og B-vitaminer.<\/p>\n","protected":false},"author":23,"featured_media":8594,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[208,212],"class_list":["post-8592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ekspert","knowledge_bank_type-baking","knowledge_bank_type-laer-litt-mer"],"acf":[],"yoast_head":"\nGj\u00e6r | Baking med Ankarsrum kj\u00f8kkenmaskin<\/title>\n<meta name=\"description\" content=\"L\u00e6r om gj\u00e6r og hvordan den brukes i baking med Ankarsrum kj\u00f8kkenmaskin, med fokus p\u00e5 strukturert deigarbeid og jevne resultater.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ankarsrum.com\/no\/gjaer\/\" \/>\n<meta property=\"og:locale\" content=\"nb_NO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gj\u00e6r\" \/>\n<meta property=\"og:description\" content=\"L\u00e6r om gj\u00e6r og hvordan den brukes i baking med Ankarsrum kj\u00f8kkenmaskin, med fokus p\u00e5 strukturert deigarbeid og jevne resultater.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ankarsrum.com\/no\/gjaer\/\" \/>\n<meta property=\"og:site_name\" content=\"Ankarsrum Norway\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-07T08:03:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-28T05:39:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ankarsrum.com\/no\/wp-content\/uploads\/sites\/14\/2022\/03\/Ankarsrum-JAST-bakalite.se-2-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta 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