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Testati nel nostro laboratorio it
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Dolce lievitato Stampo a cerniera Ø 28 cm 2 % 160-170 20-30
Pan di Spagna, 2 uova Stampo basso per torta 3 % 150-170* 20-30
Pan di Spagna, 3 uova Stampo a cerniera Ø 26 cm 2 < 160-170* 25-35
Pan di Spagna, 6 uova Stampo a cerniera Ø 28 cm 2 < 150-170* 30-50
Dolci in teglia
Torta morbida con copertura Teglia 3 % 160-180 20-40
Torta morbida, 2 livelli Teglia + leccarda 1+3 < 140-160 30-50
Torta di pasta frolla con copertura asciutta Teglia 3 < 170-190 20-30
Torta di pasta frolla con copertura asciutta,
2 livelli
Teglia + leccarda 1+3 < 160-170 35-45
Torta di pasta frolla con copertura umida Leccarda 3 % 160-180 55-65
Dolce svizzero (Schweizer Wähe) Leccarda 3 % 200-210 40-50
Torta lievitata con copertura asciutta Leccarda 3 % 160-180 15-20
Torta lievitata con copertura asciutta, 2 livelli Teglia + leccarda 1+3 < 150-170 20-30
Torta lievitata con copertura umida Leccarda 3 % 180-200 30-40
Torta lievitata con copertura umida, 2 livelli Teglia + leccarda 1+3 < 150-170 45-60
Treccia lievitata, corona lievitata Teglia 2 % 160-170 25-35
Rotolo di Pan di Spagna Teglia 3 < 180-200* 8-15
Stollen con 500 g di farina Teglia 2 % 150-170 45-60
Strudel, dolce Leccarda 2 % 190-210 55-65
Strudel surgelato Leccarda 3 < 200-220 35-45
Pasticcini
Cupcake Teglia 3 % 150* 25-35
Cupcake Teglia 3 < 150* 25-35
Cupcake, 2 livelli Teglia + leccarda 1+3 < 150* 30-40
Cupcake, 3 livelli Teglie + leccarda 5+3+1 < 140* 35-55
Muffin Teglia per muffin 3 % 170-190 15-20
Muffin, 2 livelli Teglia per muffin 3+1 < 160-180* 15-40
Dolcetti lievitati Teglia 3 % 160-180 25-35
Dolcetti lievitati, 2 livelli Teglia + leccarda 1+3 < 150-170 25-40
Dolci di pasta sfoglia Teglia 3 < 170-190* 20-35
Dolci di pasta sfoglia, 2 livelli Teglia + leccarda 1+3 < 170-190* 20-45
Dolci di pasta sfoglia, 3 livelli Teglie + leccarda 5+3+1 < 170-190* 20-45
Dolci di pasta sfoglia piatti, 4 livelli 4 griglie 5+3+2+1 < 180-200* 20-35
Bignè Teglia 3 % 200-220 30-40
Bignè, 2 livelli Teglia + leccarda 1+3 < 190-210 35-45
Dolci di pasta sfoglia Teglia 3 < 160-180 20-30
Biscottini
Biscotti Teglia 3 % 140-150* 25-40
Biscotti Teglia 3 < 140-150* 25-40
Biscotti, 2 livelli Teglia + leccarda 1+3 < 140-150* 30-40
Biscotti, 3 livelli Teglie + leccarda 5+3+1 < 130-140* 35-55
Pietanza Accessori/stoviglie Livello di
inserimen-
to
Tipo di ri-
scalda-
mento
Temperatu-
ra in °C
Durata in
min.
* preriscaldamento
33


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