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nl Tabellen en tips
Plaatgebak met gist zonder gaat-
jes
160 - 170 0 - 60 30 - 45 Gebruik bij plaatgebak met gist en vochtige
bedekking (bijv. pruimen- of uientaart) 0 % en
bij droog beleg (bijv. strooisel) 60 % vocht.
Broodvlecht (500 g bloem) zonder gaat-
jes
160 - 170 30 25 - 35 Aan het begin eenmaal stoom toevoegen
Muffins Muffinplaat,
rooster
170 30 20 - 30
Macarons zonder gaat-
jes
150 - 160 0 15 - 20
Koekjes zonder gaat-
jes
150 - 165 0 10 - 20
Quiche, Zwitserse taart Quichevorm,
rooster
190 - 210 0 45 - 60
Cake Rechthoe-
kige-/spring-
vorm, rooster
165 - 170 0 - 30 50 - 75
Kleine cakes
(volgens EN 60350-1)
zonder gaat-
jes - niveau 2
160 0 25 - 30 Voorverwarmen
met gaatjes -
niveau 1
zonder gaat-
jes - niveau 3
150 0 30 - 35
Spritsgebak
(volgens EN 60350-1)
zonder gaat-
jes - niveau 2
140 0 50 Voorverwarmen
met gaatjes -
niveau 1
zonder gaat-
jes - niveau 3
140 0 50
Taart Taartvorm,
rooster
190 - 200 0 - 30 30 - 45 bijv. met appels, chocolade, abrikozen, of har-
tig met asperges, uien, kaas
Biscuit
(volgens EN 60350-1)
zonder gaat-
jes
150 0 40 Voorverwarmen
Soezen, eclairs zonder gaat-
jes
180 - 190 0 - 30 40 - 45
Product Bak Tempera-
tuur in °C
Vocht
in %
Berei-
dingstijd
in min.
Opmerkingen
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