Unold Backmeister Skala Notice D'utilisation page 52

Sultana bread
DE
Step I
EN
Bread weight, 560 g
approx.
FR
Water 180 ml
NL
Margarine/ 20 g
butter
IT
Salt 1/3 tsp
ES
Honey 2/3 tblsp
PL
Flour type 405 330 g
Cinnamon ½ tsp
Dry yeast ½ bag
Sultanas (or 50 g
dried fruits)
Program: SCHNELL (Fast) or HEFEKUCHEN
(Sweet)
Pure wholemeal bread
Step I
Bread weight, 570 g
approx.
Water 230 ml
Salt 2/3 tsp
Vegetable oil 2/3 tblsp
Honey ½ tsp
Beet syrup ½ tsp
Wholemeal 330 g
flour
Vital wheat ½ tblsp
gluten
Dry yeast ½ bag
Program: VOLLKORN
Egg Bread
Step KLEIN
Bread weight, 480 g
approx.
Eggs 1
fill up with
180
water or milk to
be totally
Margarine/ 15 g
butter
Salt 2/3 tsp
Sugar 2/3 tsp
Flour, type 550 330 g
Yeast 1/2 bag
Program: Basis
Bake immediately and do not conserve
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Wholemeal bread
Step II
850 g Bread weight,
approx.
275 ml Water
30 g Margarine/
butter
½ tsp Salt
1 tblsp Sugar
500 g Flour type
1050
¾ tsp
Wholemeal
flour
¾ bag
75 g
Dry yeast
Program:
Leaven bread
Step II
860 g Bread weight,
approx.
350 ml Dry leaven
1 tsp Water
1 tblsp Bread spice
¾ tsp Salt
¾ tsp Rye flour
500 g Flour Typ 1050 250 g
Dry yeast
¾ tblsp
Program:
¾ bag
Farmer bread
Step GROSS
730 g Bread weight,
approx.
2 Water
275
Salt
Dried wheat
leaven (no
25 g
concentrate)
Flour type
1 tsp
1050
1 tsp
Sugar
500 g
Dry yeast
3/4 bag
Program:
Step Step II
570 g 860 g
230 ml 350 ml
15 g 25 g
2/3 tsp 1 tsp
1/3 tsp 1 tsp
180 g 270 g
180 g 270 g
½ bag ¾ bag
SCHNELL / VOLLKORN
Step I Step II
740 g 1050 g
½ bag ¾ bag
350 ml 450 ml
½ tsp ¾ tsp
1 tsp 1 ½ tsp
250 g 340 g
340 g
1 bag 1 ½ bag
BASIS
Step I Step II
520 g 780 g
200 ml 300 ml
2/3 tsp 1 tsp
15 g 25 g
330 g 500 g
2/3 tsp 1 tsp
½ bag ¾ bag
BASIS
Stand 15.6.2020
15.06.2020 08:30:34 15.06.2020 08:30:34