Kenwood TITANIUM CHEF PATISSIER XL KWL90.124SI Manuel D'instructions page 15

Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Recipe/ Process
Bread Dough
(stiff yeasted)
Soft yeasted dough
(enriched with butter
and eggs)
Eggs sizes used = medium sized (Weight 53 – 63g)
Dough Tool
For yeasted dough mixes
Hints and Tips
Important
• Never exceed the maximum capacities and speeds stated –
you may overload the machine.
• If you hear the machine labouring, switch off, remove half the
dough and do each half separately.
• The ingredients mix best if you put the liquid in first.
Yeast
• Dried Yeast (the type that needs reconstituting): pour the
warm water into the bowl. Then add the yeast and sugar and
leave to stand for 10 minutes until frothy.
• Fresh yeast: crumble into the flour
• Other types of yeast: follow the manufacturer's instructions.
Warm Water
Strong White 350g
Bread Flour
Fast Action
Yeast
Lard
Salt
Total Weight 564g
Flour Weight
Total Weight
11
(Max)
7L Bowl
Min Max
195g 895g
1.6kg
6g 25g
10g 30g
3g 16g
2.56kg
250g – 1.6kg
478g – 3.1kg
(Minutes)
Min 60 secs
3-4
1
Re-knead 60 secs
Speed 1
Min 60 secs
3-4
1
Re-knead 60 secs
Speed 1