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RICETTE PER PANE
Pane bianco classico
Livello I Livello II Livello III
Peso del pane circa 500 g 750 g
1.000 g
Acqua 230 ml 350 ml
460 ml
Sale ¾ cucchiaino 1 cucchiaino 1 ½ cucchiaino
Zucchero ¾ cucchiaino 1 cucchiaino
1 ½ cucchiaino
Semola di grano duro 100 g 150 g
200 g
Farina tipo 550 230 g 350 g
460 g
Lievito secco ½ conf. ¾ di conf. 1 di conf..
Programma: SCHNELL/WEISSBROT
Suggerimento: Sostituendo l'acqua con il latte, si ottiene un pane per toast ideale.
Pane bianco del contadino
Livello I Livello II Livello III
Peso del pane circa 500 g 750 g
1.000 g
Latte 180 ml 275 ml
360 ml
Burro/margarina 15 g 25 g
35 g
Sale ½ cucchiaino 1 cucchiaino 1 ½ cucchiaino
Zucchero ½ cucchiaino 1 cucchiaino
1 ½ cucchiaino
Farina tipo 1050 330 g 500 g
650 g
Lievito secco ½ conf. ¾ di conf. 1 di conf..
Programma: BASIS/WEISSBROT
Pane integrale
Livello I Livello II
Peso del pane circa 570 g 860 g
Acqua 250 ml 370 ml
Burro/margarina 15 g 25 g
Sale ½ cucchiaino 1 cucchiaino
Zucchero ½ cucchiaino 1 cucchiaino
Farina tipo 1050 180 g 270 g
Farina di grano
integrale
180 g 270 g
Lievito secco ½ conf. ¾ di conf.
Programma: VOLLKORN
Copyright UNOLD AG | www.unold.de
129


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