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Tableau des préparation en pâtisserie / boulangerie
Préparations Mode de cuisson Etape Tempéra
-
ture
en °C *
Humidité
en %
Temps
de cuis
-
son en
minutes
Pâte sablée
Plaque Chaleur tournante+ 150-180 - 25
Moule à charnière Chaleur sole / voûte 160-170 - 25-35
Pâte feuilletée
farci Cuisson combinée Chaleur tour
-
nante+
1 100 100 7
2 190-210 90 10
3 190-210 75 5
4 190-210 0 6
Sablés* Chaleur sole / voûte - 180 - 15
Pâte à choux
Eclairs Cuisson combinée Chaleur tour
-
nante+
150-185 - 50
Pâte au levain
Bagels Cuisson combinée Chaleur tour-
nante+
1 100 100 10
2 200 0 24
Baguettes, pain
d'épeautre
Cuisson combinée Chaleur tour-
nante+
1 40 100 8
2 50 100 4
3 210 50 6
4 180-210 0 30
Gâteau au beurre Cuisson combinée chaleur sole /
voûte
1 160 90 15
2 120-165 0 10
Croissants Cuisson combinée Chaleur tour
-
nante+
1 90 100 2
2 160 90 10
3 160-190 0 27
Pain aux trois céréa
-
les
Cuisson combinée Chaleur tour
-
nante+
1 30 100 15
2 150 50 10
3 150 0 100
Pita Cuisson combinée chaleur sole /
voûte
1 40 100 10
2 50 100 2
3 210 0 6
4 155-190 0 25
Tresse Cuisson combinée chaleur sole /
voûte
1 40 100 8
2 50 100 2
3 200 50 10
4 160-200 0 12
Pain blanc moulé Cuisson combinée Chaleur tour
-
nante+
1
2
3
4
40
50
210
220
100
100
50
0
8
4
6
25-50
Boulangerie / Pâtisserie
120
120


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