ARIETE Pane Express 121 - Page 52

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Flour 325 g
Sugar 5 tablespoons
Salt 1 teaspoon
Dried brewer’s yeast 1 sachet
PROGRAM 1
BROWNING 1
LOAF: 900 g
2. FRENCH – (3h 32)
WHITE BREAD
Water 300 ml.
Salt 1 teaspoon
Sugar 1 tablespoon
Flour type "0" 535 g
Dried brewer’s yeast 1 sachet
PROGRAM 2
BROWNING 2
LOAF: 750 g
3. WHOLEMEAL – (3h 46)
WHOLEMEAL BREAD
Water 280 ml.
Salt 1 teaspoon
Butter 25 gr.
White flour type "0" 220 g
Wholemeal flour 220 g
Brown sugar 3 teaspoons
Powdered milk 1 tablespoon
Dried brewer’s yeast 3 teaspoons
PROGRAM 3
BROWNING 2
LOAF: 750 g
4. SWEET – (3h 22)
BRIOCHE BREAD WITH RAISINS
Milk 1 tablespoon
Eggs 3
Salt 1 pinch
Pane_Express_Mod_121_Rev_2 21-11-2006 15:18 Pagina 52