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RECETTES DE PAIN CLASSIQUES
Pain blanc
Petit Moyen Grand
Eau 230 ml 310 ml 400 ml
Sel 1 PC 1 PC 1 1/2 PC
Sucre 1 PC 1 PC 1 1/2 PC
Semoule de blé dur 120 g 150 g 200 g
Farine type 550 270 g 350 g 500 g
Levain 3/4 pqt. 3/4 pqt. 1 pqt.
Programme: WHITE BREAD
Pain complet
Petit Moyen Grand
Eau 270 ml 350 ml 500 ml
Margarine / Beurre 20 g 25 g 35 g
Sel 1 PC 1 PC 1 1/2 PC
Sucre 1 PC 1 PC 1 1/2 PC
Farine type 1050 210 g 270 g 380 g
Farine de blé complet 210 g 270 g 380 g
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: BASIC
Pain aux raisons secs
Petit Moyen Grand
Eau 210 ml 275 ml 350 ml
Margarine/Beurre 25 g 30 g 40 g
Sel 1/2 PC 1/2 PC 3/4 PC
Miel 1 GC 1 GC 2 GC
Farine type 405 380 g 500 g 650 g
Zimmet 3/4 PC 3/4 PC 1 PC
Levure sèche 1 PC 1 PC 1 1/4 PC
Raisins secs 50 g 75 g 100 g
Programme: SWEET
Cuisson possible avec RAPIDE, mais pain plus brun !
Pain campagnard
Petit Moyen Grand
Eau 220 ml 300 ml 450 ml
Sel 1 PC 1 PC 1 1/2 PC
Levain de blé
séché 20 g 25 g 40 g
Farine type 1050 380 g 500 g 670 g
Sucre 3/4 PC 1 PC 1 1/2 PC
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: WHITE BREAD
Pain aux oignons
Petit Moyen Grand
Eau 270 ml 350 ml 500 ml
Sel 1 PC 1 PC 1 1/2 PC
Sucre 1 PC 1 PC 1 PC
Oignons grillés 30 g 50 g 75 g
Farine 1050 400 g 540 g 760 g
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: FAST
Pain de seigle
Petit Moyen Grand
Eau 270 ml 350 ml 500 ml
Levain sec 1/2 pqt. 1/2 pqt. 3/4 pqt.
Sel 1 PC 1 PC 1 1/2 PC
Sucre 1/2 PC 1/2 PC 3/4 PC
Malt de seigle 7 g 10 g 15 g
Farine de seigle 240 g 300 g 400 g
Farine type 1050 150 g 200 g 260 g
Levain 1 pqt. 1 pqt. 1 1/2 pqt.
Programme: WHOLE WHEAT
Pain aux pommes de terre
Petit Moyen Grand
Eau / Lait 220 ml 300 ml 400 ml
Margarine / Beurre 20 g 25 g 35 g
Œuf 1 1 1
Pommes de terre
cuites, écrasées 120 g 150 g 200 g
Sel 1 PC 1 PC 1 1/2 PC
Sucre 1 PC 1 PC 1 1/2 PC
Farine type 1050 430 g 630 g 780 g
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: FAST
Pain au levain
Petit Moyen Grand
Levain sec 1 GC 1 GC 1 1/2 GC
Eau 270 ml 350 ml 450 ml
Epices de pain 1/2 PC 1/2 PC 1 PC
Sel 1 PC 1 PC 1 1/2 PC
Farine de seigle 190 g 250 g 340 g
Farine type 1050 200 g 250 g 340 g
Levure sèche 1 PC 1 1/4 PC 2 PC
Programme: BASIC
Pain au froment égrugé
Petit Moyen Grand
Eau 270 ml 350 ml 550 ml
Sel 1 PC 1 PC 1 1/2 PC
Margarine/Beurre 20 g 25 g 30 g
Miel 1 PC 1 PC 1 1/2 PC
Vinaigre 3/4 PC 1 PC 1 GC
Farine de blé complet 380 g 500 g 700 g
Froment égrugé 50 g 75 g 100 g
Levure sèche 1 PC 1 1/4 PC 2 PC
Programme: WHOLE WHEAT
Pain de campagne
Avant la dernière levée, ouvrir le couvercle et verser un peu d’eau
sur la pâte et répartir des flocons d’avoine ou du millet et frapper
légèrement.
Petit Moyen Grand
Eau 270 ml 350 ml 450 ml
Farine de seigle 130 g 170 g 220 g
Farine de blé complet 130 g 170 g 220 g
Farine d’épeautre 170 g 170 g 220 g
Sirop de betterave 1 PC 1 PC 1 1/2 PC
Grains de piment 1/4 PC 1 PC 1/2 PC
Coriandre 1/4 PC 1 PC 1/2 PC
Muskat gerieben 1 Prise 1 Prise 2 Prises
Sel 1 PC 1 PC 1 1/2 PC
Levain sec 1 GC 1 GC 1 1/2 GC
Levure sèche 1 PC 1 PC 1 1/4 PC
Programme: BASIC
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  • I tried to download the instruction manual but cannot get it in English, can you please translate it into English for me to download please Submitted on 22-1-2022 at 14:48

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