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Severin bm 3989 Manual

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Chleb pszenny
Składniki:
750g 900g Składniki
1 1
1
/
2
łyż. suchych drożdży
270 325 g mąki pszennej typu 1050
180 215 g mąki pszennej typu 405
1
1
/
2
2 łyż. soli
1
1
/
2
2 łyż. miodu lub syropu z
buraków cukrowych
1 2 łyż. zakwasu chlebowego w
proszku
270 325 ml wody
Program: 1 PODSTAWOWY
Zarumienienie: CIEMNE
Chleb słodki
Składniki:
750g Składniki
1 łyż. suchych drożdży
500 g mąki pszennej typu 550
2 łyż. stołowej cukru
2 łyż. stołowej miodu
1 łyż. soli
185 ml mleka
Program: 5 CIASTO DROŻDŻOWE
Chleb owocowy
Składniki:
750g 900g Składniki
1 1
1
/
2
łyż. suchych drożdży
230 280 g mąki pszennej typu 550
220 260 g mąki żytniej typu 1150
1
1
/
2
2 łyż. soli
1
/
2
1 łyż. cukru
300 360 ml soku grapefruitowego
Program: 1 PODSTAWOWY
Zarumienienie: CIEMNE
Biały chleb/chleb francuski
Składniki:
750g 900g Składniki
1 1
1
/
2
łyż. suchych drożdży
390 470 g mąki pszennej typu 405
2 2
1
/
2
łyż. cukru
stołowej
1
1
/
2
2 łyż. soli
1
1
/
2
2 łyż. masła
stołowej
150 180 ml mleka
120 145 ml wody
Program: 2 CHLEB BIAŁY/
FRANCUSKI
Zarumienienie: ŚREDNIE
Chleb razowy żytnio-pszenny
Składniki:
750g 900g Składniki
1
1
/
2
2 łyż. suchych drożdży
225 270 g mąki pszennej typu 1050
225 270 g mąki żytniej typu
1 1
1
/
2
łyż. soli
1
/
2
1 łyż. cukru
285 340 ml wody
2 3 łyż. zakwasu chlebowego w
stołowej
proszku
Program: 3 RAZOWY
Zarumienienie: CIEMNE
147
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