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RECIPES
WHISKING FUNCTION QUANITITIES AND PROCESSING TIMES
Ingredients Quantity Unit Time Speed
Cream 200-400 g 120~160s 5~6
Egg-white 60-240
(2- 8 eggs)
g/pcs
At least 120s
5~6
Recipe Ingredients Quantity Unit Time/Speed Method
Chocolate cake
Flour 300 g
300~360s
Medium setting
(3~4 setting)
The butter should be soft not hard. Stir the soft
butter with sugar until creamy. Add the eggs one
after another. While stirring, add the sour cream
and vanilla sugar. Finally stir in the our together
with baking soda.
Egg 3 pcs
Butter 150 g
Sugar 150 g
Vanilla Sugar 2 tsp
Sour cream 100 g
Nougat raw mixture 100 g
Baking soda 3 tsp
Butter Cake
Flour 150 g
200~240s
Medium setting
(3~4 setting)
Place all ingredients in the bowl, and mix them,
till it is ready.
Margarine 150 g
Sugar 150
g
Fresh egg 3
pcs
Baking powder 1
tsp
HOOKS FUNCTION QUANTITIES AND PROCESSING TIMES
Recipe Ingredients Quantity Unit Time/Speed Method
Yeast dough*
(bread) min.
Quantities
Flour 750 g
300~360s
Low setting
(1~2 setting)
Place all the ingredients into the bowl and knead
until satisfactory.
Warm water 400 mL
Sugar 20 g
Margarine 20 g
Salt 10 g
Dry yeast 3 g
Yeast dough*
(Pizza dough) max
quantities
Wheat our 700 g
At least 360s
Low setting
(1~2 setting)
Warm water 300 mL
Oil 75 mL
Fresh egg 1 pcs
Salt 3 tsp
Sugar 1 tsp
Dry yeast 10 g
Method
1. In a container mix the half of yeast with the salt and the sugar and set aside;
2. In the bowl of stand mixer put the remaining yeast, the water and the oil;
3. This dough should be mixed with common beaters, at minimum speed until obtain a smooth mixture;
4. After, add the egg and the yeast mixed with salt and sugar;
5. The speed should be increased to medium and the our should be added gradually;
6. After realizing that the mass tends to rise by the beaters, they must be changed by the beaters for heavy mass;
7. Put all the our and mix until obtain a homogenous mixture;
8. At this point you will need to monitor the input power of stand mixer, so that it not exceed the maximum value determined by the
manufacturer;
9. The mass reaches the point when no more paste in the hand.
*Do not exceed Speed 2 when preparing yeast dough. This may damage the hook. The mass of dough should not exceed 1200 g.
The overmuch dough will damage the hook.
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