Kasanova HWK000010NOC Manual De Instrucciones página 15

STAND MIXER
INGREDIENTS LIST:
Ingredients
Stiff yeast
dough
Soft yeast
dough
Soft yeast
dough
Soft yeast
dough
Eggs
Whipped cream
Remarks: After processing one batch, let the appliance cool down to
room temperature before you continue processing.
Max quantities
2000g
(High-gluten flour)
1600g
(Low-gluten flour)
2000g
(Low-gluten flour)
2000g
(Low-gluten flour)
16 eggs
300ml fresh cream
Remark
Flour and water at a ratio of 5:3,
Pre-treatment of dough:
From speed 1-2 for 180second;
Operation period:
Speed 10 for 10second
Flour and water at a ratio of 5:3,
Pre-treatment of dough:
From speed 1-2 for 10second;
Operation period:
Speed 3-4 for180 second
Pre-treatment of dough:
From speed1 for 30 second;
Operation period:
Speed 3 for 180 second
Flour and water at a ratio of 1.1:1
Pre-treatment of dough:
From speed1-2 for 30 second;
Operation period:
Speed 8-10 for 120 second
Switch on speed 8 to speed 10,
whip the egg whites without stop-
ping for 4-5min
From speed 8 to 10 for about
5minutes
15
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