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Préparations Mode de cuisson Etape Tempéra
-
ture
en °C *
Humidité
en %
Temps
de cuis
-
son en
minutes
Pâte au levain
Pains aux herbes Cuisson combinée Chaleur tour
-
nante+
1 155 90 9
2 200 0 15-25
Petits pains aux cé
-
réales
Cuisson combinée Chaleur tour
-
nante+
1 155 90 9
2 210 0 20-30
Pizza / Tarte aux pru
-
nes
Cuisson intensive 175-205 - 35
Pâte au levain
Tresse suisse Cuisson combinée chaleur sole /
voûte
1
2
90 100 6
170- 210 50 45
Pain de Noël Cuisson combinée Chaleur tour
-
nante+
1 150 100 30
2 130-160 0 30
Gâteau moelleux à
l'abricot
Cuisson combinée Chaleur tour
-
nante+
1 30 100 30
2 160 90 25
3 130-180 0 10
Petits pains sucrés Cuisson combinée chaleur sole /
voûte
1 40 100 8
2 50 100 2
3 200 50 10
4 200 0 8-13
Pain complet Cuisson combinée Chaleur tour-
nante+
1 40 100 8
2 50 100 4
3 210 50 6
4 190-215 0 30
Pain blanc Cuisson combinée Chaleur tour
-
nante+
1 40 100 8
2 50 100 4
3 210 50 6
4 170-210 0 30
Petits pains blancs Cuisson combinée Chaleur tour
-
nante+
1 155 90 9
2 200 0 20-30
Pain complet au fro
-
ment
Cuisson combinée Chaleur tour
-
nante+
1 40 100 8
2 50 100 4
3 210 50 6
4 180-220 0 30
Tarte à l'oignon Cuisson intensive 190 - 25-35
Boulangerie / Pâtisserie
121
121


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