67
SMX 9020
EN
USE AS MIXER
Accessory Material Maximum
quantity
Speed - Time
Hard yeast
dough
600 g of our
300 g of water
12 g of salt
12 g of oil
6 g of sugar
6 g of yeast
Speed Min-2 for 5 minutes
Egg white 12 eggs
(min: 3)
Speed 5-Max for 3 minutes
Whipped
cream
250 ml of fresh
cream
Speed 5-Max for 7 minutes
Semi-hard
dough
150 g of our
150 g of berry
sugar
150 of butter
3 eggs
Speed Min-4 for 5 minutes
Times and doses shown above are purely indicative.
> > Useful tips
For a good result it’s necessary to respect some basic rules. Below you nd some tips
which can be applied to most of the recipes you’re going to prepare.
- Always use clean accessories; when beating egg whites until sti, even a minimum
grease residue could prevent a good result.
- When using eggs, make sure they’re very fresh and at ambient temperature.
- Slice ingredients like butter or margarine to ease their processing.
- Add the ingredients to the dough delicately, in order to not “ruin” the performed
processing.
- Start processing at speed “1” to amalgamate the ingredients, and avoid splashes and
liquids leakage, then gradually increase speed according to the supplied chart and
to the type of processing to perform.
- Do not exceed the maximum advised capacities.
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