REBER 9600 N Manual De Uso página 33

- The type of mixture for preparing the tender dough for cakes or biscuits consists of:
500 gr. of flour type 00, 250 gr. of butter at room temperature, 250 gr. of sugar, 1 full
egg and 2 yolks of egg.
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1 -The liquid quantity and the weight of the mixture can be changed according to the
degree of humidity and type of flour that is being used.
2 -The full corn flours and/or of other cereals have a different kind of adhesion capa-
city versus the refined corn flour. The result can be a less flexible and less compact
mixture; as a consequence we advise you to reduce the total quantity of dough in
order to avoid damaging the dough-machine.
3 -Too much liquid can produce the sticking of the mixture on the mixer (9) and on
the tank (8) – If you add flour through the slots of the cap, (7) an improvement of the
mixture will be obtained, but the remains that stuck to the mixer or to the tank may
remain attached and you will have to remove them by hand when doing the cleaning
of the accessories.
4 -Less liquid can restrain the adhesion of the dough. – Add liquid through the slots
of the cap () until obtaining a satisfying mixture. We advice you to add liquid little by
little in order to avoid the problems mentioned at point 3.
5 -Check the total volume of the mixture and avoid filling in the tank (8) with more
than 1,6 l of flour and liquid. Overcharging can damage the tank (8) and the cap (7).
6 -Dismantle and clean the cap (7), the mixer (9) and the tank (8) at the end of each
dough kneading in order to avoid any accidental outflow of liquid which can damage
the machine.
PASTA PRESS UNIT
Aluminium body, screw and die plates in highly resistant acetal resin. Materials for
food use. Supplied with 10 die plates to obtain different kinds of pasta (spaghetti,
tagliatelle, macaroni, pappardelle, etc.).
USING PASTA PRESS
DOUGH
The dough for the correct use of the Press is indicatively composed by Kg. 2,0 of
floor and Kg. 0,750 of a blend of eggs and water in the proportion you more like it.
DRAWING
Prepare the dough and form lumps as big as a nut. Check that the ring nut (11) is
locked and the die plate (9) is mounted correctly. Introduce the lumps into the press
top until it is completely full. Switch on the motor: pasta will start coming out of the
press. Cut it with a knife at the desired length. Introduce additional lumps into the
press.
Switch off the motor as soon as no more dough is available.
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