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Severin bm 3989 Manual

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RICETTARIO
Pane di frumento con semi di soja
Ingredienti:
750g 900g Ingredienti
5 8 g di lievito di birra
225 270 g di farina tipo 550
195 235 g di farina di segale di tipo 1150
10 10 g di sale
8 8 g di zucchero
160 190 ml di acqua
140 170 ml di siero di latte
8 10 g di lievito madre
30 35 g di semi di soja
5 5 g di aromi per pane
Programma: 1 STANDARD
Doratura: MEDIO
I semi di soja vanno aggiunti dopo il segnale
acustico.
Pane alle cipolle
Ingredienti:
750g 900g Ingredienti
8 10 g di lievito di birra
270 325 g di farina tipo 405
180 215 g di farina di segale di tipo 1150
8 10 g di sale
2-3 5 g di zucchero
165 200 ml di acqua
135 160 ml di siero di latte
40 50 g di cipolle rosolate
Programma: 2 PANE BIANCO/TIPO
FRANCESE
Doratura: MEDIO
Le cipolle soffritte vanno aggiunte dopo il
segnale acustico.
Pane al formaggio
Ingredienti:
750g 900g Ingredienti
8 8 g di lievito di birra
270 325 g di farina tipo 550
180 215 g di farina di segale di tipo 1150
8 10 g di sale
2-3 5 g di zucchero
180 215 ml di acqua
135 160 ml di siero di latte
50 60 g di formaggio Emmenthal
grattugiato finemente
Programma: 1 STANDARD
Doratura: BEN COTTO
Il formaggio va aggiunto dopo il segnale
acustico.
Pane di grano
Ingredienti:
750g 900g Ingredienti
5 8 g di lievito di birra
220 260 g di farina tipo 550
230 280 g di farina tipo 1050
8 10 g di sale
2-3 5 g di zucchero
15 15 g di lievito madre
210 250 ml di siero di latte
120 145 ml di latte
Programma: 1 STANDARD
Doratura: MEDIO
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