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
•
Use the largest bowl supplied with your machine for kneading
dough.
KVC85 - 5L Bowl
KVL85 - 7L Bowl
•
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.
Put the dough into a greased polythene bag or a bowl covered with a
tea towel. Then leave somewhere warm until doubled in size.
Recipe/ Process
(Max)
(Minutes)
KVC85 Chef
*5L Bowl
KVL85 Chef XL
7L Bowl
Min
Max
Min
Max
Bread Dough
(stiff yeasted)
Warm Water
195g
755g
195g
895g
Min
1
60 secs
3-4
Strong White
Bread Flour
350g
1.36kg
350g
1.6kg
Fast Action
Yeast
6g
22g
6g
25g
Lard
10g
27g
10g
30g
Salt
3g
14g
3g
16g
Total Weight
564g
2.18kg
564g
2.56kg Re-knead
Speed 1
60 secs
Soft yeasted
dough
(enriched with
butter and
eggs)
Flour Weight
250g
1.3kg
250g
1.6kg
Min
1
60 secs
3-4
Total Weight
478g
2.5kg
478g
3.1kg
Re-knead
Speed 1
60 secs
Eggs sizes used = medium sized (Weight 53 – 63g).
9
Содержание KVC85
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