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Τυρψωμο
Συστατικ:
760γρ 1100γρ Συστατικ
1
1
/
4
1
3
/
4
κ.γ. ξηρ μαγι
230 350 γρ. λευκ σιτλευρο με
χαμηλ περιεκτικτητα
σε φυτικς νες (τπου
550)
230 350 γρ. σκορο αλερι σκαλης
με υψηλ
περιεκτικτητα σε
φυτικς νες (τπου
1150)
1
1
/
2
2
1
/
2
κ.γ. αλτι
3
/
4
1
1
/
4
κ.γ. ζχαρη
170 270 ml νερ
140 210 ml βουτυργαλα
45 70 γρ. λεπτοτριμμνο τυρ
εμεντλ
Πργραμμα: ΒΑΣΙΚΟ
Χρμα: ΣΚΟΥΡΟ
Προσθστε το τριμμνο τυρ μετ το ηχητικ
σμα.
Ψωμ απ πτουρο
Συστατικ:
750γρ 1300γρ Συστατικ
11
1
/
4
κ.γ. ξηρ μαγι
340 525 γρ. λευκ σιτλευρο με
χαμηλ περιεκτικτητα
σε φυτικς νες (τπου
550)
1
/
4
3
/
4
φλ. πτουρο
1
1
/
2
2
1
/
2
κ.σ. ζχαρη
1
1
/
2
2
1
/
2
κ.σ. σκνη γλακτος
1
1
/
2
2
1
/
2
κ.γ. αλτι
1
1
/
2
2
1
/
2
κ.σ. βοτυρο
290 440 ml νερ
Πργραμμα: ΒΑΣΙΚΟ
Χρμα: ΜΕΣΑΙΟ
Ιταλικ σπρο ψωμ
Συστατικ:
900γρ 1300γρ Συστατικ
3
/
4
1 ακτο ξηρ μαγι
100 150 γρ. χονδραλεσμνο
καλαμπκι
475 650 γρ. λευκ σιτλευρο με
χαμηλ περιεκτικτητα
σε φυτικς νες (τπου
550)
11
1
/
2
κ.γ. ζχαρη
11
1
/
2
κ.σ. φυτικ λαιο
11
1
/
2
κ.γ. αλτι
375 570 ml νερ
Πργραμμα: ΤΟΣΤ
Ψωμ ολικς λεσης με σκαλη και σιτρι
Συστατικ:
750γρ 1150γρ Συστατικ
1
1
/
2
2
1
/
4
κ.γ. ξηρ μαγι
230 350 γρ. λευκ σιτλευρο με
υψηλ περιεκτικτητα
σε φυτικς νες (τπου
1050)
230 350 γρ. αλερι σκαλης ολικς
λεσης
11
3
/
4
κ.γ. αλτι
1
/
2
1 κ.γ. ζχαρη
290 440 ml νερ
23
1
/
2
κ.σ. ροζμι
Πργραμμα: ΟΛΙΚΗΣ ΑΛΕΣΗΣ
Χρμα: ΣΚΟΥΡΟ
175
175


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