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Discussion in 'Hanafi Fiqh' started by Juwayni, Feb 7, 2020.
Bump. @abu Hasan
Wa Alaykum as Salam
Not an answer but one should note we are not adding ethanol to the mix. Its part of a mixture that emerges from the fermenting process, but it doesn't dominate the mixture such that the whole mixture becomes an intoxicant.
The question really comes down to:
Do we take a quantitative approach in determining the ḥillat of mixtures or substances that don't involve adding intoxicants, even if there is a trace amount produced in fermentation?
If not, then do we take a qualitative approach where we look at the general properties of the mixture (as a whole, does it intoxicate in small or large quantities)?
1) What do the ulema say regarding the use of Yeast (Khameer) in bread (Naan) making? Khameer leads to softening and raising of the dough during baking, however byproducts of Yeast, water and sugar leads to production of "Ethanol" a process known as fermentation. While it is true that baking or heating leads to evaporation of ethanol. However smaller quantities do remain behind. This bread (Naan, Roghni, Pateer, Kulcha) are commonly consumed by the awam in Pakistan. What is the ruling regarding the consumption of such a bread?
2) Likewise a lot of food products in the market, go through fermentation process during production, which results in ethanol production as a byproduct such as naturally brewed soya sauce. What is the ruling regarding the consumption of such products?