Kenwood Titanium Chef Baker KVC85.004SI Mode D'emploi page 13

Recommended Usage Chart
• This is for guidance only and will vary depending on the exact recipe and ingredients
being processed.
Dough Tool
For yeasted dough mixes
Hints and Tips
Important
• Use the largest bowl supplied with your machine for kneading
• Never exceed the maximum capacities and speeds stated – you
• If you hear the machine labouring, switch off, remove half the dough
• The ingredients mix best if you put the liquid in first.
Yeast
• Dried Yeast (the type that needs reconstituting): pour the warm
• Fresh yeast: crumble into the flour
• Other types of yeast: follow the manufacturer's instructions.
Put the dough into a greased polythene bag or a bowl covered with a
tea towel. Then leave somewhere warm until doubled in size.
Recipe/ Process
Bread Dough Warm Water
(stiff yeasted)
Strong White
Bread Flour
Fast Action
Total Weight
Soft yeasted Flour Weight
dough
Total Weight
(enriched with
butter and
eggs)
Eggs sizes used = medium sized (Weight 53 – 63g).
dough.
KVC85 - 5L Bowl
KVL85 - 7L Bowl
may overload the machine.
and do each half separately.
water into the bowl. Then add the yeast and sugar and leave to
stand for 10 minutes until frothy.
KVC85 Chef
*5L Bowl
Min
195g
350g
6g
Yeast
Lard 10g
Salt 3g
564g
250g
478g
(Max)
KVL85 Chef XL
7L Bowl
Max Min Max
755g 195g 895g
1.36kg 350g 1.6kg
22g 6g 25g
27g 10g 30g
14g 3g 16g
2.18kg 564g 2.56kg Re-knead
1.3kg 250g 1.6kg
2.5kg 478g 3.1kg
9
(Minutes)
Min 60 secs
3-4
1
60 secs
Speed 1
Min 60 secs
3-4
1
Re-knead 60 secs
Speed 1