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Unold 68511 Backmeister Manual

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Pain aux raisins secs Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 500 g 2 x 500 g 1100 g 1700 g
Eau 175 g 330 ml 350 ml 550 ml
Margarine/Beurre 20 g 40 g 40 g 60 g
Sel ½ CT ¾ CT ¾ CT 1 CT
Miel 1 CT 2 CT 2 CS 3 CS
Farine Type 405 300 g 600 g 650 g 1000 g
Canelle ½ CT 1 CT 1 CT 1 ½ CT
Levure sec ½ sachet 1 sachet 1 sachet 1 ½ sachet
Raisins secs (ou fruits secs) 50 g 100 g 100 g 150 g
Programme: Rapide / Schnell ou Gateau / Hefekuchen
Attention! Dans le programme gateau à levure chimique, le pain sera plus léger, donc nous recommandons de prendre les petites quan-
tités, sinon le volume sera trop grand.
TIP: Ajoutez les raisins secs et les noix après le son de la deuxième pétrissage
Pain aux raisins secs et noix Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 500 g 2 x 500 g 1180 g 1800 g
Eau ou Lait 175 ml 325 ml 350 ml 550ml
Margarine ou Beurre 20 g 30 g 40 g 60 g
Sel ½ CT ¾ CT ¾ CT 1 CT
Sucre 1 CT 2 CT 2 CS 3 CS
Farine Type 405 300 g 600 g 650 g 1000 g
Levure sec ½ sachet 1 sachet 1 sachet 1 ½ sachet
Raisins secs 50 g 100 g 100 g 150 g
Noix hachés 30 g 60 g 60 g 80 g
Programme: Rapide / Schnell ou Gateau / Hefekuchen
Attention! Dans le programme gateau à levure chimique, le pain sera plus léger, donc nous recommandons de prendre les petites quan-
tités, sinon le volume sera trop grand.
TIP: Ajoutez les raisins secs et les noix après le son de la deuxième pétrissage
Pain au Babeurre Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 500 g 2 x 500 g 1150 g 1750 g
Babeurre 225 ml 450 ml 550 ml 750 ml
Sel ½ CT 1 CT 1 ½ CT 2 CT
Sucre ½ CT 1 CT 1 ½ CT 2 CT
Farine Type 1050 300 g 600 g 760 g 1000 g
Programme: BASIS
Pain à l’avoine Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 400 g 2 x 400 g 1200 g 1600 g
Eau 175 ml 350 ml 500 ml 700 ml
Margarine/Beurre 12,5 g 25 g 30 g 50 g
Sel ½ CT 1 CT 1 ½ CT 2 CT
Sucre brun ½ CT 1 CT 1 ½ CT 2 CT
Flocons d’avoine - doux 75 g 150 g 200 g 300 g
Farine Type 1050 190 g 375 g 550 g 750 g
Levure sec ½ sachet ¾ sachet 1 sachet 1 ½ sachet
Programme: BASIS
Pain aux oignons Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 450 g 2 x 450 g 1180 g 1780 g
Eau 175 ml 350 ml 500 ml 700 ml
Sel ½ CT 1 CT 1 ½ CT 2 CT
Sucre ½ CT 1 CT 1 CT 1 ½ CT
Oignons grillés 25 g 50 g 75 g 100 g
Farine 1050 270 g 540 g 760 g 1080 g
Levure sec ½ sachet ¾ sachet 1 sachet 2 sachet
Programme: SCHNELL+VOLLKORN
Pain au levain Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 370 g 2 x 370 g 1050 g 1550 g
Levain sec * ¼ sachet ½ sachet ¾ sachet 1 sachet
Eau 175 ml 350 ml 450 ml 700 ml
Epices de pain ¼ CT ½ CT ¾ CT 1 CT
Sel ½ CT 1 CT 1 ½ CT 2 CT
farine de seigle 125 g 250 g 340 g 500 g
Farine Typ 1050 125 g 250 g 340 g 500 g
Programme: BASIS
* Levain sec est un concentré vendu dans les sachets de 15 g.
… 67 …


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