Kenwood KWL90 Instructions Manual page 15

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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)
901603 G20M
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
195g
Strong White
350g
Bread Flour
Fast Action
Yeast
Lard
Salt
Total Weight
564g
Flour Weight
Total Weight
11
(Max)
7L Bowl
Min
Max
895g
1.6kg
6g
25g
10g
30g
3g
16g
2.56kg
250g – 2.6kg
478g – 5kg
(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

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