Use and Care Manual

ENGLISH ESPAÑOL FRANÇAIS
–16–
RECOMMENDED RECIPES
1. Soft
Material 1LB(3 : 07) 1.5LB(3 : 12) 2LB(3 : 17)
Water 160ml 240ml 310ml
Butter 2 Big Spoon 2 Big Spoon 3 Big Spoons
Table Salt 1/2 Small Spoon 1/2 Small Spoon 1 Small Spoons
Sugar 1 Big Spoon 2 Big Spoon 3 Big Spoon
Milk Powder 2 Big Spoons 3 Big Spoons 5 Big Spoons
Flour 300g 400g 500g
Yeast Powder 1 Small Spoon 1 Small Spoon 1 Small Spoon
2. Sweet
Material 1LB(2 : 55) 1.5LB(3 : 00) 2LB(3 : 05)
Water 160ml 240ml 310ml
Butter 2 Big Spoons 2 Big Spoons 4 Big Spoons
Table Salt 1/2 Small Spoon ½ Small Spoon 1/2 Small Spoon
Sugar 4 Big Spoons 6 Big Spoons 8 Big Spoons
Milk Powder 2 Big Spoons 3 Big Spoons 4 Big Spoons
Flour 250g 375g 500g
essences A little A little A little
Yeast Powder 1 + 1/4 Small Spoon 1+1/4 Small Spoons 1+1/2 Small Spoons
3. Natural curing
Material 1LB(6 : 34) 1.5LB(6 : 44) 2LB(6 : 49)
Water 160ml 240ml 310ml
Sugar 1 Big Spoon 1 Big Spoon 3 Big Spoons
Milk Powder 1 Big Spoon 1 Big Spoon 3 Big Spoons
Vegetable oil 1 Big Spoon 1 Big Spoon 2 Big Spoons
Table Salt 1/2 Small Spoon 1/2 Small Spoon 1 Small Spoon
Flour 300g 400g 500g
Yeast Powder 1/3 Small Spoon 1/3 Small Spoon 1/3 Small Spoon
Essences A little A little A little
4. French
Material 1LB(3 : 09) 1.5LB(3 : 19) 2LB(3 : 24)
Water 155ml 230ml 300ml
Butter 2 Big Spoons 2 Big Spoons 3 Big Spoons