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Praktische toepassingen
Bakken
Gebaksoorten A Boven- en onderwarmte D Hetelucht
Temperatuur
in °C
Baktijd
in minuten
Temperatuur
in °C
Baktijd
in minuten
Gistdeeg
Suiker- of kruimelkoek
Kerststol
Vruchtengebak op de plaat
Uienbrood
Pizza op de plaat
Volkorenbrood
180-200
165-185
175-190
175-190
175-190
175-190
30-40
60-70
40-60
50-70
50-70
60-80
150-170
150-170
150-170
150-170
150-170
150-170
30-40
60-70
50-60
50-60
50-70
60-80
Roerdeeg
Tulband
Vruchtengebak, dicht
Vruchtengebak, open
Zandgebak
175-190
175-190
175-190
175-190
60-80
40-60
50-60
50-70
150-170
150-170
150-170
150-170
60-80
50-70
50-70
50-70
Biscuitdeeg
Biscuitbodem, hoog
Biscuitbodem, laag
Biscuitrol
175-190
175-190
175-190
35-45
25-35
15-20
150-170
150-170
150-170
35-45
25-35
15-20
Kneeddeeg
Taartbodem
Klein gebak, koekjes
Vruchtengebak, dicht
Appeltaart
Kwarktaart
175-190
175-190
175-190
175-190
150-170
20-30
20-30
50-70
50-70
55-65
150-170
150-170
150-170
150-170
130-150
20-30
20-30
50-70
50-70
55-65
Eiwitgebak
Makronen
Schuimgebak
130-150
100-110
30-50
110-120
120-140
90-110
30-50
100-120
Bladerdeeg
Bladerdeeggebak 175-190 15-20 150-170 30-40
Soezendeeg
Soezen 175-190 25-35 150-170 30-40
Ovenschotels
Pastaschotel
Preitaart
Quiche Lorraine
Kwarktaart
175-190
175-190
175-190
175-190
55-65
55-60
50-60
50-60
150-170
150-170
150-170
150-170
50-65
50-60
50-60
50-60
Praktische toepassingen
22
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