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Severin BM 3990 Manual

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RECETTES
Pain blanc
Ingrédients :
Programme :: 2 / Pain blanc
Réglage
d’eau 120 180 ml
de lait 140 220 ml
de beurre 10 15 g
de sel 1 ½ 2 c.à.c.
de sucre 2 3 c.à.s.
de farine de froment type
405
400 600 g
de levure de boulanger 1 1 ½ c.à.c.
Rendement approximatif 650g 1000g
Pain aux oignons
Ingrédients :
Programme : 1 / Normal
Réglage
d’eau 350 500 ml
de sel 1 1 ½ c.à.c.
de sucre 1 1 c.à.c.
de farine de froment type
1050
540 760 g
d’oignons 75 100 g
de levure de boulanger 1 ½ 2 c.à.c.
Rendement approximatif 900g 1300g
Pain aux raisins secs
Ingrédients :
Programme : 1 / Normal
Réglage
d’eau 200 310 ml
de beurre 1 ½ 2 ½ c.à.s.
de sel ¾ 1 c.à.c.
de miel 2 3 c.à.s.
de farine de froment type
405
420 650 g
de levure de boulanger 1 ½ 2 c.à.c.
Raisins secs 75 100 g
Rendement approximatif 700g 1100g
Pain complet
Ingrédients :
Programme : 3 / Pain complet
Réglage
d’eau 310 415 ml
d’huile 1 1 ½ c.à.s.
de jus de citron 1 1 ½ c.à.s.
de farine de seigle complet 150 200 g
de farine de froment type
1050
300 400 g
de sucre 3 4 c.à.c.
de sel 1 3 c.à.c.
de levure de boulanger 2 3 c.à.c.
de céréales d’avoine 4 6 c.à.c.
Rendement. approximatif 750 1000
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