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This machine can only work with the safety screen
well positioned on the bowl.
R E M E M B E R
Do not open the Alphamix 2 (8 Litres) before
the full stop of the tool.
Never try to override the locking and safety
systems.
Never introduce any object into the container
where the food is being processed.
Do not overload the appliance.
Never switch the appliance on while it is
empty.
Consult the declaration of compliance on page 2.
22
SAFETY
• WHISK
BEATEN EGG WHITES
Ingredients:
• 20 egg whites
• 1 pinch salt
Method:
Place the egg whites in the
bowl with the salt.
Beat the egg whites at a low speed '3' to begin with,
increasing the speed to '9' for the last 10 seconds to stiffen
them.
CHANTILLY CREAM
STANDARDS
Ingredients:
• 1.5 l whipping
cream
• 300 g icing sugar
Method:
Pour the chilled whipping cream into the bowl with the
icing sugar.
Whip the cream at speed '4' until it forms soft peaks,
then turn the speed up to '8' or '9'.
As soon as the cream forms stiff peaks and takes on a
smooth consistency, switch the machine off.
BASIC RECIPES
• HOOK
DOUGH
Ingredients:
• 2.5 kg strong flour
• 1.58 l water
• 50 gr dried yeast
• 50 gr salt
Method:
Place the flour, water, yeast and salt in the bowl.
Combine the ingredients at the lowest speed setting '1'.
Once the mixture has reached an even consistency, turn
the speed up to '2' and continue kneading the dough un-
til it forms a ball.
BRIOCHE
Ingredients:
• 375 g flour
• 16 g dried yeast
• 7.5 g salt
• 525 g sugar
• 7 eggs
• 37.5 ml milk
• 206 g cold softened butter
Method:
Put the flour, yeast, salt, sugar, eggs and milk in the
bowl.
Knead for approximately 10 minutes at speed '2' to form
a dough.
Check the consistency, adding a little water if necessary.
Work in the softened butter and knead until the dough
no longer sticks to the sides of the bowl or to your fin-
gers.
Transfer the dough to a bowl, cover and allow to rise.
When it has doubled in volume, knock it down, wrap in
cling film and refrigerate.
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