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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
90 TEAM BBA 8 070420
Assembly page 90/140
Fax +32 2 359 95 50
programa, abra la tapa y deja enfriar unos
10-20 minutos.
Si no obtiene el resultado deseado, verifique los puntos siguientes:
Atención: intente una solución a la vez por hogaza de pan.
A) Problemas de medida
Si el pan sube, y luego cae
Reduzca la cantidad de agua/leche de 2 cucharadas soperas.
Aumente la cantidad de sal de 1/4 de cucharadita.
Reduzca la cantidad de levadura de 1/4 de cucharadita.
Si el pan sube demasiado
Reduzca la cantidad de harina de 2 cucharadas soperas.
Reduzca la cantidad de agua/leche de 2 cucharadas soperas.
Aumente la cantidad de sal de 1/4 de cucharadita.
Reduzca la cantidad de azúcar/miel de 1 cucharadita.
Reduzca la cantidad de levadura de 1/4 de cucharadita.
Si el pan no sube bastante
Aumente la cantidad de agua/leche de 2 cucharadas soperas.
Reduzca la cantidad de sal de1/4 de cucharaditas.
Aumente la cantidad de azúcar/miel de una cucharadita.
Aumente la cantidad de levadura de 1/4 de cucharadita.
Si la corteza es demasiado oscura
Reduzca la cantidad de azúcar/miel de una cucharadita.
Si el pan no está cocido
Reduzca la cantidad de agua/leche de 2 cucharadas soperas.
Si la parte superior del pan no está cocida
Reduzca la cantidad de harina de 2 cucharadas soperas.
Aumente la cantidad de agua/leche de 2 cucharadas soperas.
Si la textura del pan es demasiado pesada o densa
Reduzca la cantidad de harina de 2 cucharadas soperas.
Aumente la cantidad de azúcar de una cucharadita.
Aumente la cantidad de levadura de 1/4 de cucharadita.
B) Problemas de ingredientes
Si no se trata de un problema de medida, el problema puede también proceder de los
ingredientes utilizados.
Si el pan sube, y luego cae
La harina es demasiado fina.
Si el pan sube demasiado
Ha utilizado un tipo de levadura errado.
Ha olvidado la sal.
Si el pan no sube bastante
La harina es demasiado vieja.
La harina no tiene bastante gluten.
La harina es demasiado fina.
Ha utilizado un tipo de levadura errado.
Ha puesto demasiada sal.
Si el pan es plano, sube poco o no sube
El líquido es demasiado frío/caliente.
La harina es demasiado vieja.
90


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