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Nota
Si desea iniciar el proceso de cocinado más tarde deberá utilizar ingredientes fríos para
que la levadura no comience a fermentar antes de lo deseado.
Puede reducir el azúcar en un 20 % y la costra se hará más clara y fina, aunque no
influirá en la cantidad del pan.
Puede sustituir el azúcar por miel y la costra se hará más blanda y clara.
Los granos deberían ablandar durante la noche y reducir correspondientemente la
cantidad de harina y líquido.
Si desea modificar las recetas, aténgase a las relaciones de cantidad de los
ingredientes.
Agregue primero el líquido en el molde y la levadura para evitar un horneado
demasiado acelerado.
El resultado del horneado dependerá de muchos factores (dureza del agua, humedad
atmosférica, consistencia de los ingredientes). Por eso debe probar la receta y
modificarla a su gusto.
Si desea cocinar pan durante la noche, pruebe la receta primero durante el día y
supervise el aparato durante el proceso para asegurarse de que las cantidades de los
ingredientes son las correctas, que la masa no es demasiado gruesa o fina y que las
cantidades son correctas de forma que no rebose la masa.
Menú 1: Pan blanco y menú 2: Pan blanco rápido
Ingredientes 1000 g 750 g 500 g
Agua
Aceite
Sal
Azúcar
Leche en polvo
Harina de trigo
Levadura seca
300 ml
2 cucharadas
1 cucharadita
2 cucharadas
2 cucharadas
4 tazas (550 g)
1 cucharadita
250 ml
1,5 cucharadas
1 cucharadita
2 cucharadas
1,5 cucharadita
3 tazas (415 g)
1 cucharadita
180 ml
1 cucharadas
1 cucharadita
1,5 cucharadas
1 cucharadas
2 tazas (275 g)
1 cucharadita
Menú 3: Pan integral y menú 4: Pan integral rápido
Ingredientes 1000 g 750 g 500 g
Agua
Mantequilla / margarina
Sal
Azúcar moreno
Leche en polvo
Harina de trigo
Harina integrar
Levadura seca
360 ml
3 cucharadas
2 cucharadita
4 cucharadas
3 cucharadas
3 tazas
1 taza
1 cucharadita
280 ml
2 cucharadas
1,5 cucharadita
3 cucharadas
2 cucharadas
2 tazas
1 taza
1 cucharadita
200 ml
1,5 cucharadas
1 cucharadita
2 cucharadas
1,5 cucharadas
1,5 tazas
1/2 taza
1 cucharadita
98


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