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Springlane 943296 - Mia Manual

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CONSEJOS PARA UNA ESPUMA DE LECHE PERFECTA
1. Materia grasa de la leche: para que la espuma de leche sea lo más espesa posible
utiliza leche baja en grasa con un porcentaje de grasa del 1,5 %. Para una
espuma cremosa utiliza leche entera con un porcentaje de grasa del 3,5 %.
2. Leche fresca: es más difícil hacer espuma con leche fresca que con leche
esterilizada. Usa leche UHT para una calidad de la espuma constante.
3. Temperatura de la leche: la espuma se hace mejor con leche fría directamente
del frigorífico.
4. Otros tipos de leche: para hacer espuma puedes usar la clásica leche de vaca,
pero también otro tipo de leche como, por ejemplo, la leche de soja.
Sin embargo, la calidad de la espuma varía entre las distintas clases.
5. Para especialidades de café frías, puedes preparar espuma fría sin necesidad de
calentar la leche.
6. La leche calentada entre 60 °C y 70 °C y espumada es ideal para distintas
especialidades de café y chocolate caliente.
7. Para una espuma de leche especialmente firme puedes hacer espuma con la
leche primero fría y después de nuevo en caliente.
El aparato necesita un tiempo inusual-
mente largo hasta que el programa se
haya completado y la leche esté
caliente y espumada.
Comprueba que se ha observado la
cantidad máxima de llenado.
Comprueba el color de la luz de
control cuando el programa comience.
Si brilla en color blanco, estás usando
el programa para la bebida de choco-
late, con leche caliente y una duración
más larga.
… 82 …


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