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CHLEB WIEJSKI
Stufe I Stufe II
Waga chleba, ok. 520 g 960 g
woda 200 ml 300 ml
Sól  

pszen. suchy*
15 g 25 g
 330 g 500 g
cukier  
 ½ opak. 1 opak.
Program/y: BAZA
* kein Konzentrat
CHLEB ZE ŚRUTU PSZENNEGO
Stufe I Stufe II
Waga chleba, ok. 600 g 900 g
woda 230 ml 350 ml
sól  
Margaryna/

15 g 25 g
miód  
ocet  


330 g 500 g
 50 g 75 g
 1/3 pacz. 1 pacz.
Program/y: 
CHLEB NA ZACZYNIE
Stufe I Stufe II
Waga chleba, ok. 740 g 1050 g
Suchy zaczyn * ½ pacz. ¾ pacz.
woda 350 ml 450 ml
Przyprawy do
chleba
 
Sól  
 250 g 340 g
 250 g 340 g
 1 pacz. 1½ pacz.
Program/y: BAZA
100 % CHLEB PEŁNOZIARNISTY
Stufe I Stufe II
Waga chleba, ok. 560 g 850 g
woda 230 ml 350 ml
sól  
miód  

ziarno
360 g 540 g
 ½ pacz. ¾ pacz.
Program/y: 
CHLEB Z FIGAMI I ORZECHAMI WŁOSKIMI
Stufe I Stufe II
Waga chleba, ok. 600 g 900 g
woda 230 ml 350 ml
 170 g 260 g
 260 g 400 g
Sól  
Figi drobno
siekane
30 g 50 g

siekane
30 g 50g
miód  
Suchy zaczyn ½ pacz. ¾ pacz.
 ½ pacz. ¾ pacz.
Program/y: BAZA
CHLEB ORKISZOWY
Stufe I Stufe II
Waga chleba, ok. 670 g 990 g
 350 ml 470 ml


150 g 230 g


120 g 180 g
 120 g 180 g
Ziarno

50 g 75g
sól  
cukier  
 ½ pacz. ¾ pacz.
Suchy zaczyn ½ pacz. ¾ pacz.
Program/y: 
121


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