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Pains et pâtisseries
112
Tableau de cuisson
Préparations Phase Mode de
cuisson
[°C] [%] [min]
Pâte levée
Baguette 1
2
3
4
40
50
210
160–195
100
100
50
20
8
4
6
30
Tarte aux fruits sur
plaque
1
2
160–190
160
90
30
20–23
6
Croissants 1
2
3
4
100
160–180
150
150
100
90
75
30
7
17–22
3
3
Pita 1
2
3
4
40
50
210
165–185
100
100
20
20
10
2
6
25
Brioche tressée 1
2
3
100
140–170
150
100
90
30
7
17–21
15
Pain de seigle / fro‐
ment*
1
2
210
180–200
50
20
5
50
Petits pains aux cé‐
r
éales*
1
2
155
210
90
20
9
15–25
Pain blanc* 1
2
3
4
40
50
210
170–195
100
100
50
20
8
4
6
30
Petits pains blancs* 1
2
3
40
155
200
100
90
20
6
5
15–25
Pain complet au fro‐
ment*
1
2
3
4
40
50
210
170–190
100
100
50
20
8
4
6
30
Pizza
200–220 25–30
Tarte aux pru‐
nes / T
arte à l'oignon
200–220 25–30
112


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