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the dough must be worked in a dough kneader, preferably one with a dough hook, for 20 minutes at low speed, until a single compact mass is obtained.
la masa debe trabajarse en una amasadora, preferiblemente de horquilla, durante 20 minutos, a poca velocidad, hasta obtener una única masa compacta.
a baker uses a kneader according to the traditions of his trade, and a building worker uses a con crete-breaker in accordance with the 'good engineering practice' of his trade.
es importante precisar que, contrariamente a lo que algunos piensan, el fabricante no está obligado a diseñar su máquina para limitar los riesgos deriva dos del mal uso deliberado.