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Unold 68511 Manual

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102
Pan de masa madre
Molde doble Molde grande
Escala I Escala I Escala II
Peso del pan,
aprox.
370 g 2 x 370 g 1050 g 1550 g
Masa madre seca * ¼ sobre ½ sobre ¾ sobre 1 sobre
Agua 175 ml 350 ml 450 ml 700 ml
Especias para pan ¼ ct ½ ct ¾ ct 1 ct
Sal ½ ct 1 ct 1 ½ ct 2 ct
Harina de centeno 125 g 250 g 340 g 500 g
Harina, tipo 1050 125 g 250 g 340 g 500 g
Levadura seca ½ sobre 1 sobre 1½ sobre 2 sobres
Programa: BASIS (básico)
Pan de suero de mantequilla
Molde doble Molde grande
Escala I Escala I Escala II Escala I
Peso del pan,
aprox.
500 g 2 x 500 g 1150 g 1750 g
Suero de
mantequilla
(“Buttermilch”)
225 ml 450 ml 550 ml 750 ml
Sal ½ ct 1 ct 1 ½ ct 2 ct
Azúcar ½ ct 1 ct 1 ½ ct 2 ct
Harina, tipo 1050 300 g 600 g 760 g 1000 g
Levadura seca ½ sobre 1 sobre 1 sobre 1 ½ sobre
Programa: BASIS (básico)
PANES INTEGRALES
Pan integral 100%
Molde doble Molde grande
Esc. I Esc. I Esc. II
Peso del pan, aprox. 500 g 2 x 500 1140 g 1730 g
Agua 175 ml 350 ml 500 ml 700 ml
Sal ½ ct 1 ct 1 ½ ct 1 cs
Miel ½ ct 1 ct 2 ct 1 cs
Harina integral de trigo 270 g 540 g 760 g 1080 g
Levadura seca ½ sobre ¾ sobre 1 sobre 2 sobres
Programa: BASIS+VOLLKORN (base+pan integral)
Pan integral de arce
Molde doble Molde grande
Esc. I Esc. I Esc. II
Peso del pan, aprox. 450 g 2 x 450 1120 g 1770 g
Agua 175 ml 350 ml 500 ml 700 ml
Margarina/mantequilla 15 g 25 g 35 g 50 g
Sal ½ ct 1 ct 1 ½ ct 2 ct
Sirope de arce 1 cs 1 ½ cs 2 cs 3 cs
Harina, tipo 1050 270 g 540 g 760 g 1080 g
Levadura seca ½ sobre ¾ sobre 1 sobre 2 sobres
Programa: BASIS (básico)
Pan integral
Molde doble Molde grande
Esc. I Esc. I Esc. II
Peso del pan, aprox. 430 g 2 x 430 1110 g 1750 g
Agua 175 ml 350 ml 500 ml 700 ml
Margarina/mantequilla 15 g 25 g 35 g 50 g
Sal ½ ct 1 ct 1 ½ ct 2 ct
Azúcar ½ ct 1 ct 1 ½ ct 2 ct
Harina, tipo 1050 140 g 270 g 380 g 540 g
Harina integral de trigo 140 g 270 g 380 g 540 g
Levadura seca ½ sobre ¾ sobre 1 sobre 2 sobres
Programa: SCHNELL+VOLLKORN (rápido+pan integral)
Pan de espelta
Molde doble Molde grande
Esc. I Esc. I Esc. II
Peso del pan, aprox. 450 g 2 x 450 1350 g 1880 g
Suero de mantequilla
(“buttermilch”)
200 ml 400 ml 500 ml 800 ml
Harina integral de
espelta
120 g 230 g 280 g 460 g
Harina integral de
centeno
90 g 180 g 230 g 360 g
Grano partido de espelta
grueso
90 g 180 g 180 g 360 g
Semillas de girasol 40 g 75 g 100 g 150 g
Sal ½ ct 1 ct 1 ½ ct 2 ct
Azúcar ½ ct 1 ct 1 ½ ct 2 ct
Masa madre seca ½ sobre ¾ sobre 1 sobre 1½
sobre
Levadura seca ½ sobre ¾ sobre 1 sobre 1 ½
sobre
Programa: BASIS+VOLLKORNBROT (base+pan integral)
Pan de salvado de trigo
Molde doble Molde grande
Esc. I Esc. I Esc. II
Peso del pan, aprox. 420 g 2 x 420 1350 g 1700 g
Agua 220 ml 350 ml 570 ml 700 ml
Margarina/mantequilla 15 g 30 g 40 g 60 g
Sal ½ ct 1 ct 1 ½ ct 2 ct
Azúcar ½ ct 1 ct 1 ½ ct 2 ct
Salvado de trigo 50 g 75 g 100 g 150 g
Germen de trigo 30 g 50 g 70 g 100 g
Vinagre 1 ct 1 cs 1 ½ cs 2 cs
Harina integral de trigo 250 g 400 g 650 g 800 g
Levadura seca ½ sobre ¾ sobre 1 sobre 1 ½
sobre
Programa: BASIS+VOLLKORN (base+pan integral)
Pan integral puro de trigo
Molde doble Molde grande
Esc. I Esc. I Esc. II
Peso del pan, aprox. 430 g 2 x 430 1150 g 1750 g
Agua 175 ml 350 ml 550 ml 700 ml
Sal ½ ct 1 ct 1 ½ ct 2 ct
Aceite vegetal 1 ct 1 cs 1 ½ cs 2 cs
Miel ½ ct ¾ ct 1 ct 1 ½ ct
Sirope de remolacha ½ ct ¾ ct 1 ct 1 ½ ct
Harina integral de trigo 250 g 500 g 760 g 1000 g
Gluten de trigo Vital ½ ct ¾ cs 1 cs 2 cs
Levadura seca ½ sobre ¾ sobre 1 sobre 1 ½
sobre
Programa: BASIS+VOLLKORNBROT (base+pan integral)
Pan integral de yogur
Molde doble Molde grande
Esc. I Esc. I Esc. II
Peso del pan, aprox. 400 g 2 x 400 1150 g 1600 g
Agua o leche 125 ml 250 ml 300 ml 500 ml
Yogur 75 g 150 g 200 g 300 g
Sal ½ ct 1 ct 1 ½ ct 2 ct
Azúcar ½ ct 1 ct 1 ½ ct 2 ct
Vinagre ½ ct ¾ cs 1 cs 2 cs
Harina integral de trigo 250 g 500 g 700 g 1000 g
Levadura seca ½ sobre 1 sobre 1 ½
sobre
2 sobre
Programa: BASIS+VOLLKORNBROT (base+pan integral)
… 102 …


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