Dough Preparation; Pizza Dough - Clatronic BBA 2785 Mode D'emploi

5....-05-BBA 2785 GB New
French Baguette
Bread weight approx.
Water
Dried wheat leaven
Salt
Sugar
550 type flour
Durum wheat flour
Dry yeast
Program: „DOUGH"
• Divide the dough when ready into 2 – 4 parts, form long
loaf shapes and leave them to rest for 30 – 40 minutes.
Make a series of diagonal cuts on the top surface and
put the bread to bake in the oven.
Jam
Fruits
2:1 jellifying sugar
Lemon juice
Program „MARMALADE"
• If necessary, remove the stones from the fruit before-
hand and then cut the fruit into small pieces.
• The residual sugar can be removed from the side of the
vessel with a rubber spatula.
• The following fruits are particularly suited for these reci-
pes: raspberries, blackberries, blueberries or a mixture
of these three.
• Then fill the jam into clean jars, close the lid and then
place the jam for approximately 10 minutes on the lid
(to ensure that the lid is tightly sealed).
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15.08.2003 10:07 Uhr Seite 28

Dough Preparation

900 g
375 ml
25 g
1 tsp
1 tsp
525 g
75 g
3 / packet
4
Marmalades
500 g
250 g
1 tbsp

Pizza dough

Components
Water
Salt
Olive oil
405 type flour
Sugar
Dry yeast
Program „DOUGH"
• Spread the dough, make round forms and leave them
to rest for 10 minutes.
• Spread pizza sauce on the dough and the desired
filling.
• Bake for 20 minutes.
Orange Jam
Oranges
Lemons
2:1 jellifying sugar
Program „MARMALADE"
• Please peel the fruit and cut into small cubes or strips.
• The residual sugar can be removed from the side of the
vessel with a rubber spatula.
In order to fill the jam into the jars please proceed as
described under point 4 (jam recipe) above.
Note: The recipes should be adapted to the appropriate
weight.
4 Pizzas
300 ml
1
1 / tsp
2
4 tbsp
600 g
1 tsp
1 packet
400 g
100 g
250 g