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Pains et pâtisseries
113
Préparations Phase Mode de
cuisson
[°C] [%] [min]
Pâte brisée
Sablés
150–170 95 20–25
Tourte aux fruits 1
2
3
180–225
150–170
150–160
30
30
20
6
5
45
Fond de tarte
160–190 95 20–25
Pâte feuilletée
farci 1
2
3
4
100
170–190
170–190
170–190
100
90
75
20
7
15
5
6
Pâte à choux
Eclairs
140–160 50–60
Pâte à gâteau
Moule à gâteau
150–170 50–60
Génoise
Pâte à biscuit épais‐
se
170–190 30–40
Gâteau roulé
160–170 20–25
Pâtisseries aux blancs d'oeufs
Meringue
90–100 140–160
Gratin
Plat à gratin
160–180 95 45–55
Pâte à l'huile et au fromage blanc
Plaque
150–170 30–40
T
empérature / Taux d'humidité / Temps de cuisson
Cuisson combinée / Chale
ur tournante + / Gâteaux spéciaux
* Pour faire cuire du pain, utilisez 750 g de farine au maximum.
113


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