Kenwood Titanium Chef Baker Weiss XL KVC65 Instructions Manual page 12

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
• 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
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)
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.
a tea towel. Then leave somewhere warm until doubled in size.
KVC65
Min
280g
500g
8g
Yeast
Lard 10g
Salt 5g
805g
500g
956g
(Max)
KVL65
Max Min Max
755g 280g 895g
1.36kg 500g 1.6kg
22g 8g 25g
27g 10g 30g
14g 5g 16g
2.18kg 805g 2.56kg Re-knead
1.3kg 500g 1.6kg
2.5kg 956g 3.1kg
8
(Minutes)
Min 60 secs
3-4
1
60 secs
Speed 1
Min 60 secs
3-4
1
Re-knead 60 secs
Speed 1