Razorri Fresco BM01A User Manual page 23

Menus ingredient Volume Volume Volume Remark
Bread 500 g 7150 1000 g
Water 180 ml 220 mi 210 mi
Butter 2Tbsp/26g | 234 Tbsp/38g | 3% Thsp/45¢g
3 Salt Vo Tsp/38 34 TSp/4¢g 1Tsp/5g —| Put on the corner
Wh al o- Sugar 1¥%Tbsp/21g | 2Tbsp/e6g | 3Tbsp/39g | Put onthe corner
wheat High Gluten
: 1cups/i45¢ | 12 cups/180¢ |134 cups/220¢
Bread Flour
Whole: Tcups/145¢ | 41 cups/1eog |134 cups/220¢
wheat
Put on the dry
Instant Yeast) 3 Tsp/3¢ 1 Tsp/4¢ 1Tsp/4¢ flour,don't touch
with any liquid.
Bread 500 g 7150 1000 g
Water
120 ml
160 ml
200 ml
Butter
| 1%Tbsp/20g | 2Tbsp/26g
| 2% Tbsp/32¢
Salt Ya Tsp/2g Va Tsp/2g Va Tsp/2g__ | Put on the corner
Fog 1 whole 1 whole 1 whole
4.
ego/50g
egg/50¢g
egg /50¢
sweet
Sugar | atbsp/3og | 31bsp/asg | 4% Thsp/6og
Bread
Skimmed
Milk Va Cup/35¢ Yq cup/47g V2 cup/70¢
High Gluten
cour [2 Ye cups/290g 3 cups/3808 | 4 cups/So0g
instant Put on the dry
Veast % Tsp/32 1 Tsp/4g¢ 1Tsp/4¢ flour,don't touch
with any liquid.