Kneader PK2025W, User Manual

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Add unsalted butter after dough has become
somewhat firm. Add unsalted butter, after the dough
put in gradually, smearing onto the sides of the pot.
Dough should be divided into portions of about 50
grams each.
Divided into 12 pieces, spread each into round
shapes of 20 cm each. Make holes with your
finger, spread olive oil, add rock salt, rosemary,
olives as topping.
Butter-enriched roll
（ Flour: 2kg ）
Kneading (20min. in total)
Speed ① 3min.
Speed
③
3min.
Speed ⑤ 3min.
〈
Add butter
〉
Speed ③ 3min.
Speed
⑤
8min.
Kneading temperature: 28 ℃
First fermenting (35
℃
): 40min.
Dividing, bench time: 10min.
Second fermenting (38
℃
): 30 - 40min.
Baking (180 - 190 ℃ ): 13min.
Point
Method
Focaccia
（ Flour: 2kg ）
Kneading (18min. in total)
Speed
①
6min.
Speed ③ 6min.
Speed
⑤
6min.
Kneading temperature: 28 ℃
First fermenting (35
℃
): 35 - 40min.
Dividing, bench time: 10min.
Second fermenting (38
℃
): 25 - 30min.
Baking （ 200 ℃ ): 15 - 18min.
Point
Method
Ingredients
Strong bread flour: 2000g (100
％
)
Sugar: 160g (8
％
)
Dry yeast: 40g (2
％
)
Salt: 30g (1.5
％
)
Skim milk
：
80g (4
％
)
Unsalted butter: 160g (8
％
)
Eggs: 200g (10
％
)
Water: 1080g (54
％
)
Ingredients
Strong bread flour: 1600g (80
％）
Whole wheat flour: 400g (20
％）
Sugar: 60g (3
％）
Dry yeast: 36g (1.8
％）
Salt: 36g (1.8
％）
Olive oil: 100g (5
％）
Water: 1320g (66
％）
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