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Utensilios de mezclado Fin (ejemplo)
Espátula
La espátula se uliza principalmente para masas
de peso medio a elevado como, por ejemplo:
masa de bizcocho, masa quebrada, masa para
pasta, masa de tortas, masa de hojaldre, mez-
clar carne picada, masa para gofres
Nivel de velocidad recomendado: 3-4
Candad de masa máxima recomendada: aprox.
2000 g
Varillas
La varillas se uliza principalmente para alimen-
tos a los que se desea agregar aire como, por
ejemplo:
mayonesa, masa de bizcocho, nata montada (en
el mejor de los casos, con un porcentaje alto de
grasa y fría), huevos, claras
¡Atención! Ulice las varillas solo para masas
ligeras y líquidos.
Nivel de velocidad recomendado: 5
Candad de masa máxima recomendada: 800 ml
Ganchos
Los ganchos se uliza sobre todo para elaborar
masas con levadura para panes, panecillos y
pizza.
¡Atención! ¡No amase las masas con levadura a
una velocidad superior a la 2!
Nivel de velocidad recomendado: 1-2
Candad de masa máxima recomendada: aprox.
2000 g
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