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6. USEFUL TIPS
• Tips on flour type:
For your preparations, you can use different kinds of flour. We recommend
to use white or 00 flour with eggs and, if you like, you can even mix it with
durum wheat semolina flour. Whole flour, wheat flour, barley or other cereal
flours suit weel to water-based doughs and are ideal for dough with a firm
consistency.
Note:
Each kind of flour has a different type of absorption: for this reason it
is important to check constantly the dough processing and, if required, you
can dilute a little amount of water or a pinch of flour. Make sure it does not
become chummy: this would prevent the correct dough extrusion.
For a better result:
To improve the final result of your preparations, it is advisable to take note of
the procedures, especially the first times: for example the kind of flour used,
dosages and all the adjustments you have made in previous attempts. Only
in this way, the final result will improve from time to time.
• Tips for the pasta dough processing
Please note that the pasta dough being processed, with respect to a hand-ma-
de dough, should always result grainy and dry, never too humid: too big and
sticky pieces of pasta dough would prevent the proper extrusion.
Although the suggested quantities correspond to the perfect balance betwe-
en liquids and powders, we suggest to check always the condition of your
dough: if it should become chewy due to a kind of flour too strong or a very
humid environment, adjust the dough with a little flour.
Note on the dough:
To extrude correctly the dough, we recommend not
to moisten too much the dough because otherwise this will not be properly
extruded. The dough should result grainy and rather dry
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