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PÃO BÁSICO
750 g 1000 g
Óleo 1 c a s 1,5 c a s
Água 245 ml 300 ml
Sa 1 c a c 1,5 c a c
Açúcar 3 c a c 1 c a s
Leite em pó 1 c a s 2 c a s
Farinha 455 g 550 g
Fermento 1 c a c 5 g
ou 1,5 c a c
PÃO DE LEITE
750 g 1000 g
Manteiga amolecida
aos cubos 50 g 60 g
Sal 1,5 c a c 2 c a c
Açúcar 2 c a s 2,5 c a s
Leite líquido 260 ml 310 ml
Farinha 400 g 470 g
Fermento 1 c a c 5g
ou 1,5 c a c
PÃO INTEGRAL
750 g 1000 g
Óleo 2 c a c 1 c a s
Água 270 ml 360 ml
Sal 1,5 c a c 2 c a c
Açúcar 2 c a c 1 c a s
Farinha 225 g 300 g
Farinha integral 225 g 300 g
Fermento 1 c a c 5 g
ou 1,5 c a c
PÃO TIPO LENHA
750 g 1000 g
Óleo 2 c a c 1 c a s
Água 270 ml 360 ml
Sal 1, 5 c a c 2 c a c
Açúcar 2 c a c 1 c a s
Farinha 230 g 300 g
Farinha de centeio 110 g 150 g
Farinha integra 110 g 150 g
Fermento 1 c a c 5 g
ou 1,5 c a c
AS RECEITAS
Respeite sempre a ordem dos ingredientes indicados em cada uma das receitas.
Consoante a receita escolhida e o programa correspondente,
poderá consultar o quadro recapitulativo dos tempos de preparação (página 66-67)
e seguir a composição dos diferentes ciclos.
PROGRAMA 1
PROGRAMA 3
PÃO FRANCÊS
750 g 1000 g
Água 270 ml 360 ml
Sal 1,5 c a c 2 c a c
Farinha 460 g 620 g
Fermento 5g 2 c a c
ou 1,5 c a c
PÃO DO CAMPO
750 g 1000 g
Água 270 ml 360 ml
Sal 1,5 c a c 2 c a c
Farinha 370 g 500 g
Farinha de centeio 90 g 120 g
Fermento 5g 2 c a c
ou 1,5 c a c
PROGRAMA 2
c a c > colher de café - c a s > colher de sopa
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