484942
68
Zoom out
Zoom in
Previous page
1/134
Next page
68
Pain au blé moulu Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 450 g 2 x 450 g 1350 g 1830 g
Eau 175 ml 550 ml 550 ml 700 ml
Sel ½ CT 1 CT 1 ½ CT 2 CT
Beurre/Margarine 12,5 g 25 g 30 g 50 g
Miel ½ CT 1 CT 1 ½ CT 2 CT
Vinaigre 1 CT ¾ CS 1 CS 1 ½ CS
Farine de blé complet 250 g 500 g 700 g 1000 g
Blé moulu grossièrement 40 g 75 g 100 g 150 g
Levure sec ½ sachet 1 sachet 1 ½ sachet 2 sachet
Programme: BASIS+VOLLKORN
Pain campagnard Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 400 g 2 x 400 g 980 g 1560 g
Eau 150 ml 300 ml 450 ml 600 ml
Sel ½ CT 1 CT 1 ½ CT 2 CT
Levain de blé, sec * 12,5 g 25 g 40 g 50 g
Farine Type 1050 250 g 500 g 750 g 1000 g
Sucre ½ CT 1 CT 1 ½ CT 2 CT
Levure sec ½ sachet ¾ sachet 1 sachet 1 ½ sachet
Programme: BASIS
* Levain de blé améliore la texture de la pâte, tient le pain frais et am´ßeliore le gout. Il es plus doux que le levain de seigle.
Pain aux pommes de terre Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 500 g 2 x 500 g 1400 g 2000 g
Eau ou lait 150 ml 300 ml 400 ml 600 ml
Margarine ou beurre 12,5 g 25 g 30 g 50 g
Oeufs 1/2 1 1 2
Pommes de terre bouillis et purées 75 g 150 g 200 g 300 g
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 780 g 1200 g
Levure sec ½ sachet 1 sachet 1 ½ sachet 2 sachet
Programme: RAPIDE/SCHNELL
Pain au pavot Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 450 g 2 x 450 g 1380 g 1900 g
Eau 200 ml 570 ml 570 ml 750 ml
Farine de blé Type 550 250 g 670 g 670 g 1000 g
Semoule de mais 50 g 130 g 130 g 150 g
Sucre ½ CT 1 ½ CT 1 ½ CT 2 CT
Sel ½ CT 1 ½ CT 1 ½ CT 2 CT
Graines de pavot complet ou écrasé 25 g 75 g 75 g 100 g
Beurre 10 g 20 g 20 g 30 g
Noix de muscat, râpé 1 pincée 1 pincées 2 pincées 3 pincées
Parmesan râpé 1 CT 1 CS 1 ½ CS 2 CS
Levure sec ½ sachet ¾ sachet 1 sachet 1 ½ sachet
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
quantités, sinon le volume sera trop grand.
TIP: Avant la dernière levée ouvrez le couvercle, nappez la pâte de quelques gouttes d’eau et saupoudrez-la de graines de
pavot.
68


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Unold 68511 Backmeister at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Unold 68511 Backmeister in the language / languages: English, German, Dutch, French, Spanish as an attachment in your email.

The manual is 1,82 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info