Tabla De Contenido; Type 00 Or Type; Egg Yolk (Size M/L) Per 200 G Flour - Hkoenig homy90 Manual De Instrucciones

A3 Wheat flour type 405
Durum wheat semolina
Wheat flour/durum wheat
semolina mixed 50:50
A4 Italian
semolina flour
A5 Wholemeal flour
A6 Gluten-free
TIP : though the refiling hole you can optionally add a little bit olive oil to programs A1-A4
4) Semiautomatic programs
There are two semiautomatic programs to produce up to 600 g of pasta in one pass, from individual
recipes with ingredients of your choice. In contrast to the automatic programs, you have to add the
liquid manually by yourself. The table below gives you and overview of the parameters of both
semiautomatic programs.
Program
M1
M2
durum wheat
You can select the programs by pressing button M for several times.
NOTE: the display shows a suggestion for the required amount of liquid
based on the flour filled in. The liquid has to be poured very slowly and
evenly through the refilling hole.
Recommended
type of flour
Type 00 or type
550
1 egg yolk (size
M/L) per 200 g
flour

Type 00 or type

550
1 egg yolk (size
M/L) per 200 g
flour
Ca. 38 ml / 100 g
Ca. 39 ml / 100 g
Ca. 36 ml / 100 g
Ca. 58 ml / 100 g
Automatic watering
(ratio water and
flour)
Ca. 37 ml / 100 g
(mix the egg yolk in
the measuring cup,
fill up with water)
Ca. 38 ml / 100 g
see program M1
400 g
(max. 600 g)
400 g
(max. 600 g)
400 g
(max. 600 g)
400 g
(max. 600 g)
Recommended Kneading
amount of flour minutes
400 g 04:00
400 g 03:00
03:30
04:00
07:00
03:00
time in