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
kleine Messlöffelgestrichenen Teelöffel (TL)
große Messlöffelgestrichenen Esslöffel(EL)
 




 









 

   

  
  
  
  
  

Die Backeigenschaften eines Getreidemehls sind entscheidend abhängig von
dem Glutenanteil der verwendeten Mehlsorte. Bäcker sprechen in diesem Zu-
sammenhang von „kleberstarkem“ oder „kleberschwachem“ Mehl. Kleberstarke
Mehle haben einen hohen Glutenanteil. Kleberstarkes Mehl, wie beispielsweise
Weizenmehl, ist zum Backen von Brot empfehlenswert, da es intensiv gekne-
tet werden kann und großvolumig und stabil wird. Weizenmehl weist von allen
Getreidemehlsorten die besten Backeigenschaften auf.
Hans-Ulrich Petermann Beratungs- und
Vertriebs GmbH & Co. KG
25


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  • QUIGG BREAD MACHINE; TYPE BB 1350.04
    Please send me Operating Manual in English language.
    Thank you.
    Eddy Eka
    E-mail: dyka40@gmail.com Submitted on 1-11-2021 at 15:16

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Others manual(s) of Quigg BB 1350.04

Quigg BB 1350.04 User Manual - Dutch - 40 pages

Quigg BB 1350.04 User Manual - French - 40 pages


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