Kenwood Chef Patissier XL KWL90, Инструкция по эксплуатации

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Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Dough Tool
For yeasted dough mixes
Hints and Tips
Important
•
Never exceed the maximum capacities and speeds stated –
you may overload the machine.
• If you hear the machine labouring, switch off, remove half the
dough and do each half separately.
• The ingredients mix best if you put the liquid in first.
Yeast
•
Dried Yeast
(the type that needs reconstituting): pour the
warm water into the bowl. Then add the yeast and sugar and
leave to stand for 10 minutes until frothy.
• Fresh yeast: crumble into the flour
•
Other types of yeast:
follow the manufacturer’s instructions.
Recipe/ Process
(Max)
(Minutes)
7L Bowl
Min Max
Bread Dough
(stiff yeasted) Warm Water 195g 895g Min
1
60 secs
3-4
Strong White
Bread Flour
350g 1.6kg
Fast Action
Yeast
6g 25g
Lard 10g 30g
Salt 3g 16g
Total Weight 564g 2.56kg Re-knead
Speed 1
60 secs
Soft yeasted dough
(enriched with butter
and eggs) Flour Weight 250g – 2.6kg Min
1
60 secs
3-4
Total Weight 478g – 5kg
Re-knead
Speed 1
60 secs
Eggs sizes used = medium sized (Weight 53 – 63g)
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