Gastrodomus Minitemper Manual Del Usuario página 28

piegh minitemper 12_2016.qxp_piegh minitemper 15/12/16 08:19 Pagina 30
PROGRAMMI DI LAVORO PER CIOCCOLATO SCIOLTO SUI 35°:
WORK PROGRAMS FOR MELTED CHOCOLATE AT 35°:
PROGRAMMES DE TRAVAIL POUR CHOCOLAT FONDU À 35°:
ARBEITSPROGRAMME FÜR GESCHMOLZENE SCHOKOLADE BEI 35°C:
PROGRAMAS DE TRABAJO PARA CHOCOLATE FUNDIDO SOBRE LOS 35º:
FASE 1
STAGE 1
PHASE 1
PHASE 1
FASE 1
FASE 2
STAGE 2
PHASE 2
PHASE 2
FASE 2
FASE 3
STAGE 3
PHASE 1
PHASE 3
FASE 3
30
PROGRAMMA Pr1
(cioccolato fondente)
PROGRAM Pr1
(dark chocolate)
PROGRAMME Pr1
(chocolat fondant)
PROGRAMM Pr1
(Bitterschokolade)
PROGRAMA Pr1
(chocolate negro)
SP1 = 45,0 °C
PA1 = 3,0 min
SP2 = 27,5 °C
PA2 = 3,0 min
SP3 = 32,5 °C
PA3 = 10,0 min
PROGRAMMA Pr2 PROGRAMMA Pr3
(cioccolato al latte) (cioccolato bianco)
PROGRAM Pr2
(milk chocolate)
PROGRAMME Pr2
(chocolat au lait)
PROGRAMM Pr2
(Milchschokolade)
PROGRAMA Pr2
(chocolate con leche)
SP1 = 43,0 °C
PA1 = 3,0 min
SP2 = 28,5 °C
PA2 = 3,0 min
SP3 = 31,0 °C
PA3 = 10,0 min
PROGRAM Pr3
(white chocolate)
PROGRAMME Pr3
(chocolat blanc)
PROGRAMM Pr3
(weiße Schokolade)
PROGRAMA Pr3
(chocolate blanco)
SP1 = 41,0 °C
PA1 = 3,0 min
SP2 = 29,5 °C
PA2 = 3,0 min
SP3 = 30,5 °C
PA3 = 10,0 min