Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
16
TKG BBA 2 – 080514
Assembly page 16/44
Fax +32 2 359 95 50
RECIPES
1 cup of flour = 250ml = 165g / 1 teaspoon = 5ml / 1 tablespoon = 15ml
STANDARD BREAD (BASIC)
320 ml of water
2 tablespoons of margarine or butter
1.5 teaspoon of salt
1.5 tablespoon of powdered milk
2.5 tablespoons of sugar
450g of all-purpose flour or bread flour
1 teaspoon of quick-rise yeast
FRENCH BREAD
330 ml of water
1 tablespoon of margarine or butter
1.5 teaspoon of salt
395g of all-purpose flour or bread flour
55g of gluten-free flour
1 teaspoon of quick-rise yeast
SWEET BREAD
160 ml of water
1.75 tablespoons of butter or margarine
2 eggs
1 teaspoon of salt
1.5 tablespoon of powdered milk
5 tablespoons of sugar
400g of all-purpose flour or bread flour
1 teaspoon of quick-rise yeast
WHOLEWHEAT BREAD
340 ml of water
1.25 tablespoon of margarine or butter
1.5 teaspoon of salt
1.5 tablespoon of powdered milk
2.5 tablespoons of sugar
225g of all-purpose flour or bread flour
225g of wholewheat flour
1.5 teaspoon of quick-rise yeast
BAGUETTE
150 ml of water
1 teaspoon of salt
250g of all-purpose flour or bread flour
1.5 teaspoon of quick-rise yeast
CROISSANT
120 ml of water
4 tablespoons of margarine or butter
1 egg
0.5 teaspoon of salt
250g of all-purpose flour or bread flour
1.25 teaspoon of quick-rise yeast
