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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
34 TKG BBA 2 080514
Assembly page 34/44
Fax +32 2 359 95 50
RECETTES
1 bol de farine = 250ml = 165gr / 1 cuillère à café = 5ml / 1 cuillère à soupe = 15ml
PAIN STANDARD
320 ml d'eau
2 cuillères à soupe de margarine ou de beurre
1,5 cuillères à café de sel
1,5 cuillères à soupe de lait en poudre
2,5 cuillère à soupe de sucre
450gr de farine tout-usage ou farine à pain
1 cuillère à café de levure à action rapide
PAIN FRANÇAIS
330 ml d'eau
1 cuillère à soupe de margarine ou de beurre
1,5 cuillères à café de sel
395gr de farine tout-usage ou farine à pain
55gr de farine sans gluten
1 cuillère à café de levure à action rapide
PAIN BRIOCHÉ
160 ml d'eau
1,75 cuillères à soupe de margarine ou de beurre
2 oeufs
1 cuillère à café de sel
1,5 cuillères à soupe de lait en poudre
5 cuillères à soupe de sucre
400gr de farine tout-usage ou farine à pain
1 cuillère à café de levure à action rapide
PAIN DE BLÉ COMPLET
340 ml d'eau
1,25 cuillères à soupe de margarine ou de beurre
1,5 cuillères à café de sel
1,5 cuillères à soupe de lait en poudre
2,5 cuillères à soupe de sucre
225gr de farine tout-usage ou farine à pain
225gr de farine complète
1,5 cuillères à café de levure à action rapide
BAGUETTE
150 ml d'eau
1 cuillère à café de sel
250gr de farine tout-usage ou farine à pain
1,5 cuillère à café de levure à action rapide
CROISSANT
120 ml d'eau
4 cuillères à soupe de margarine ou de beurre
1 œuf
0,5 cuillère à café de sel
250gr de farine tout-usage ou farine à pain
1,25 cuillères à café de levure à action rapide
34


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