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Cereals and bread from Brazil
FAO lists jamin-bang as a Brazilian bread made from maize that is fermented for three to six days and then cooked as a cake. No other description of the process was found.
A short entry: the sources we found record only what is said here about Jamin-bang itself. Its own sources do not record how it is made, so the steps and scenes below are those of Pozol, the closest documented soft drinks ferment, shown as a guide to the method, not as a record of Jamin-bang.
| Maize | [fao138-ch4] |
Total time across the steps of Pozol: 25 h – 14 days
What changes: Maize boils in lime water until the hulls loosen
Output: nixtamal.
Microbes at work in this step
the FAO bulletin says the heat destroys most microbes on the kernels and new ones enter at grinding; the lime loosens the hull
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
FAO lists jamin-bang as a Brazilian bread made from maize that is fermented for three to six days and then cooked as a cake. No other description of the process was found. Made in 2 steps over 3 days – 6 days. The longest step, ferment the maize, takes 3–6 days (Haard N.F. et al. 1999).
| Main step | 3–6 daysReported[fao138-ch4] | Ferment the maize |
|---|
Listed by FAO with other Latin American fermented maize foods; unlike most of them, such as pozol or chicha, it is a bread rather than a dough ball or a drink.
Every number is labelled with how it is known. How this atlas is made
