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Pan de pueblo blanco
Tamaño I Tamaño II Tamaño III
Peso del pan, aprox. 500 g 750 g
1.000 g
Leche 180 ml 275 ml
360 ml
Margarina/mantequilla 15 g 25 g
35 g
Sal ½ tsp 1 tsp 1 ½ tsp
Azúcar ½ tsp 1 tsp
1 ½ tsp
Harina tipo 1050 330 g 500 g
650 g
Levadura seca ½ Bolsita ¾ Bolsita 1 Bolsita.
Programa: BASIS o WEISSBROT
PAN de pasas de uva
Tamaño I Tamaño II
Peso del pan, aprox. 560 g 850 g
Agua 180 ml 275 ml
Margarina/mantequilla 20 g 30 g
Sal 1 Prise ½ tsp
Miel 1 tsp 1 tblsp
Harina tipo 405 330 g 500 g
Canela ½ tsp ¾ tsp
Levadura seca ½ Bolsita ¾ Bolsita
Pasas de uva 50 g 75 g
Programa: SCHNELL o HEFEKUCHEN
Pan de masa agria
Tamaño I Tamaño II
Peso del pan, aprox. 740 g 1050 g
Masa agria seca ½ Bolsita ¾ Bolsita
Agua 350 ml 450 ml
Especia de pan ½ tsp ¾ tsp
Sal 1 tsp 1 ½ tsp
Harina centeno 250 g 340 g
Harina Tipo 1050 250 g 340 g
Levadura seca 1 Bolsita 1½ Bolsita
Programa: BASIS
Copyright UNOLD AG | www.unold.de
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