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6 Use of tools and dough quantities - CHPLD7
WHISK
EGGS (yolk + sugar)
EGGS (albumen)
FRESH CREAM
SPONGE CAKE
SOFT COOKIES (SAVOIARDI)
BLADE
SHORT CRUST PASTRY
BISCUITS/COOKIES
CAKE PASTRY
CRACKERS
CREAM PUFF
PANCAKE
HOOK
BREAD DOUGH
PIZZA DOUGH
FOCACCIA BREAD
IMPORTANT NOTES:
• ALL QUANTITY DATA REPORTED ABOVE ARE APPROXIMATE AND DEPEND ON THE
USER'S SPECIFIC RECIPES, ON THE KIND OF FLOUR, THE QUANTITY OF LIQUID
(WATER, MILK, ETC) AND THE TEMPERATURE OF INGREDIENTS (FROZEN OR NOT –
for example BUTTER).
• *: PLEASE CONSIDER THAT THE WATER MUST BE 60 % IF COMPARED WITH THE
SOLID INGREDIENTS USED.
MAX. QUANTITY
400 GR. (approx. 8 eggs + sugar)
360 GR. (approx. 12 eggs)
1,700 GR.
400 GR. (approx. 8 eggs + sugar)
400 GR. (approx. 8 eggs + sugar)
MAX. QUANTITY
1,500 GR.
2,300/2,500 GR.
2,300/2,500 GR.
2,300/2,500 GR.
2,700 GR.
2,700 GR.
MAX. QUANTITY
1,000 GR.*
1,000 GR.*
2,000 GR.
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