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Unold 68511 Backmeister Manual

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Hefeteig Doppelbackform Große Backform
Stufe I Stufe I Stufe II
Brotgewicht ca. 500 g 2 x 500 g 1000 g 1500 g
Milch 190 ml 375 ml 375 ml 500 ml
Margarine/Butter 60 g 120 g 120 g 160 g
Ei, Klasse M, verquirlt 1 ½ 3 3 4
Mehl-Mix hell 260 g 525 g 525 g 700 g
Zucker 6 EL 12 EL 12 EL 16 EL
Salz ¼ TL ½ TL ½ TL ½ TL
Bourbonvanille o. geriebene Zitronenschale nach Geschmack nach Geschmack
Trockenhefe ¾ TL 1 ½ TL 1 ½ TL 2 TL
PROGRAMM: BASIS + TEIG
Mehl-Mix hell zum Bearbeiten 100-150 g
TIPP: Den Teig nach Wunsch zu süßem Kleingebäck oder Kuchen weiterverarbeiten. Die Oberäche des Gebäcks evtl. mit verquirlter
Eiermilch bestreichen.
100 g enthalten ca.
1135 kJ/271 kcal
Eiweiß 5 g
Kohlenhydrate 43 g
Fett 9 g
ohne Ei
Käsebrot Doppelbackform Große Backform
Stufe I Stufe I Stufe II
Brotgewicht ca. 500 g 2 x 500 g 1000 g 1500 g
Wasser 150 ml 300 ml 300 ml 450 ml
Milch 75 ml 150 ml 150 ml 225 ml
Margarine/Butter 1 EL 2 EL 2 EL 3 EL
Ei, Klasse M, verquirlt ½ 1 1 1,5
Parmesan, gerieben 2 ½ EL 5 EL 5 EL 7,5 EL
Mehl-Mix hell 75 g 150 g 150 g 225 g
Mehl-Mix plus 100 g 200 g 200 g 300 g
Salz ½ TL 1 TL 1 TL 1,5 TL
Knoblauchpulver ¾ TL 1 ½ TL 1 ½ TL 2 ¼ TL
Trockenhefe 1 TL 2 TL 2TL 3 TL
PROGRAMM: BASIS ODER SCHNELL
100 g enthalten ca.
1016 kJ/243 kcal
Eiweiß 6 g
Kohlenhydrate 42 g
Fett 6 g
Backmischungen von Dr. Schär
Wir empfehlen Stufe I für die Doppelbackform und Stufe II für die große
Backform.
SCHÄR-Glutenfreie Brotmehlmischung MIX B - Weißbrot II
Doppelform Groß
Brotgewicht ca. 480 g 2 x 480 g 1600 g
warmes Wasser 250 ml 500 ml 750 ml
Öl 1 TL 2 TL 2 EL
Brotmehlmischung MIX B 300 g 600 g 1000 g
Salz ¼ TL ½ TL 1 TL
Trockenhefe ¾ Pckg. 1½ Pckg. 2½ Pckg.
PROGRAMM: BASIS
SCHÄR-Glutenfreie Brotmehlmischung MIX B - Weißbrot II
Doppelform Groß
Brotgewicht ca. 450 g 2 x 450 g 1700 g
warmes Wasser 180 ml 360 ml 700 ml
Olivenöl 3 EL 6 EL 6 EL
Eiweiß vom Ei 1 2 4
Brotmehlmischung MIX B 250 g 500 g 1000 g
Salz ½ TL 1 TL 2 TL
Zucker ½ TL 1 TL 2 TL
Backpulver ½ Pckg. 1 TL 2 Pckg.
PROGRAMM: BACKPULVER
TIPP: Bei diesem Brot sollten Sie immer den Kneter vor dem
Backen entfernen.
SCHÄR-Glutenfreie Brotmehlmischung MIX B - Butterbrot
Doppelform Groß
Brotgewicht ca. 500 g 2 x 500 g 1400 g
warmes Wasser 150 ml 300 ml 450 ml
Butter 50 g 100 g 2 EL
Eier, verquirlt 1 ½ 3 140 g
Brotmehlmischung MIX B 250 g 500 g 4
Salz ½ TL 1 TL 1½ TL
Zucker ½ TL 1 TL 1 ½ TL
Trockenhefe ½ Pckge 1 Pckg. 2 Pckg.
SCHÄR-Glutenfreie Brotmehlmischung MIX B - Weißbrot II
Doppelform Groß
Brotgewicht ca. 450 g 2 x 450 g 1700 g
warmes Wasser 180 ml 360 ml 700 ml
Olivenöl 3 EL 6 EL 6 EL
Eiweiß vom Ei 1 2 4
Brotmehlmischung MIX B 250 g 500 g 1000 g
Salz ½ TL 1 TL 2 TL
Zucker ½ TL 1 TL 2 TL
Backpulver ½ Pckg. 1 TL 2 Pckg.
PROGRAMM: BACKPULVER
TIPP: Bei diesem Brot sollten Sie immer den Kneter vor dem
Backen entfernen.
SCHÄR-Glutenfreie Brotmehlmischung MIX B - Butterbrot
Doppelform Groß
Brotgewicht ca. 500 g 2 x 500 g 1400 g
warmes Wasser 150 ml 300 ml 450 ml
Butter 50 g 100 g 2 EL
Eier, verquirlt 1 ½ 3 140 g
Brotmehlmischung MIX B 250 g 500 g 4
Salz ½ TL 1 TL 1½ TL
Zucker ½ TL 1 TL 1 ½ TL
Trockenhefe ½ Pckge 1 Pckg. 2 Pckg.
PROGRAMM: BASIS
SCHÄR-Glutenfreie Brotmehlmischung MIX B – Milchbrot
Doppelform Groß
Brotgewicht ca. 500 g 2 x 500 g 1600 g
warme Milch 250 ml 500 ml 650 ml
Ei, verquirlt ½ 1 2
Zucker ½ TL 1 TL 1½ TL
Salz ½ TL 1 TL 1½ TL
Brotmehlmischung MIX B 250 g 500 g 700 g
Trockenhefe ½ Pckg. 1 Pckg. 2 Pckg.
PROGRAMM: BASIS
… 34 …


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