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106
Masa de levadura Molde doble Molde grande
Esc. I Esc. I Esc. II
Peso del pan, aprox. 500 g 2 x 500 1000 g 1500 g
Leche 190 ml 375 ml 375 ml 500 ml
Margarina/mantequilla 60 g 120 g 120 g 160 g
Huevo, clase M, batido 1 ½ 3 3 4
Mix de harina claro 260 g 525 g 525 g 700 g
Azúcar 6 cs 12 cs 12 cs 16 cs
Sal ¼ ct ½ ct ½ ct ½ ct
Vainilla Bourbon o
ralladura de limón
a su gusto a su gusto
Levadura seca ¾ ct 1 ½ ct 1 ½ ct 2 ct
PROGRAMA: BASIS + TEIG (base + masa)
Mix claro de harina para
elaborar
100-150 g
CONSEJO:Siga trabajando la masa a su gusto hasta formar
pastel o pastas dulces. Unte la supercie de las pastas
con leche de huevos batida, eventualmente.
100 g contienen aprox.
1135 kJ/271 kcal
Proteínas 5 g
Hidratos de
carbono 43 g
Grasas 9 g
sin huevo
Preparados en polvo de Dr. Schär
Recomendamos la Escala I para el molde de hornear doble y la Escala II para
el molde de hornear grande.
Preparado en polvo de SCHÄR-sin gluten MIX B - Pan blanco I
Molde doble Grande
Peso del pan, aprox. 480 g 2 x 480 g 1600 g
Agua caliente 250 ml 500 ml 750 ml
Vinagre 1 ct 2 ct 2 cs
Preparado panicable en
polvo MIX B
300 g 600 g 1000 g
Sal ¼ ct ½ ct 1 ct
Levadura seca ¾ sobre 1½ sobre 2½ sobre
PROGRAMA: BASIS
Preparado en polvo de SCHÄR-sin gluten MIX B - Pan blanco II
Molde doble Grande
Peso del pan, aprox. 480 g 2 x 480 g 1600 g
Agua caliente 250 ml 500 ml 750 ml
Aceite 1 ct 2 ct 2 cs
Preparado panicable en
polvo MIX B
300 g 600 g 1000 g
Sal ¼ ct ½ ct 1 ct
Levadura seca ¾ sobre 1½ sobre 2½ sobre
PROGRAMA: BASIS
Preparado en polvo de SCHÄR-sin gluten MIX B - Pan blanco II
Molde doble Grande
Peso del pan, aprox. 450 g 2 x 450 g 1700 g
Agua caliente 180 ml 360 ml 700 ml
Aceite de oliva 3 cs 6 cs 6 cs
Clara de huevo 1 2 4
Preparado panicable en
polvo MIX B
250 g 500 g 1000 g
Sal ½ ct 1 ct 2 ct
Azúcar ½ ct 1 ct 2 ct
Levadura química ½ sobre 1 ct 2 sobres
PROGRAMA: BACKPULVER (levadura química)
CONSEJO: Con este pan debería quitar siempre el aspa
de amasado antes del horneado.
Preparado en polvo de SCHÄR-sin gluten MIX B - Pan blanco III
Molde doble Grande
Peso del pan, aprox. 450 g 2 x 450 g 1600 g
Agua caliente 190 ml 380 ml 750 ml
Mantequilla blanda 10 g 20 g 2 cs
Preparado panicable en polvo
MIX B
250 g 500 g 1000 g
Sal 1 pizca ½ ct 1 ct
Levadura seca
2
/
3
sobre 1
1/
3
sobre 2½ sobre
PROGRAMA: BASIS
Preparado en polvo de SCHÄR-sin gluten MIX B - Pan de
mantequilla
Molde doble Grande
Peso del pan, aprox. 500 g 2 x 500 g 1400 g
Agua caliente 150 ml 300 ml 450 ml
Mantequilla 50 g 100 g 2 cs
Huevos batidos 1 ½ 3 140 g
Preparado panicable en polvo
MIX B
250 g 500 g 4
Sal ½ ct 1 ct 700 g
Azúcar ½ ct 1 ct 1 ½ ct
Levadura seca ½ sobre 1 sobre 2 sobres
PROGRAMA: BASIS
Preparado en polvo de SCHÄR-sin gluten MIX B - Pan de leche
Molde doble Grande
Peso del pan, aprox. 500 g 2 x 500
g
1600 g
Leche caliente 250 ml 500 ml 650 ml
Huevo batido ½ 1 2
Azúcar ½ ct 1 ct 1½ ct
Sal ½ ct 1 ct 1½ ct
Preparado panicable en
polvo MIX B
250 g 500 g 700 g
Levadura seca ½ sobre 1 sobre 2 sobres
PROGRAMA: BASIS
106


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