MAXWELL MW-3751 W - Инструкция (Страница 21)

21
ENGLISH
2. FRENCH BREAD 3:40 3:50
3. WHOLE-WHEAT BREAD 3:32 3:40
4. FAST BAKING 1:40
5. SWEET BREAD 2:50 2:55
6. EXTRA FAST MODE 1 0:58
7. EXTRA FAST MODE 2 0:58
8. DOUGH MAKING 1:30
9. JAM 1:20
10. CAKE 2:50
11. SANDWICH 2:55 3:00
12. BAKE 1:00
13. GLUTEN FREE 3:25 3:30
14. KNEADING 0:15
15. YOGHURT 6:00 8:00
IMPORTANT RECOMMENDATIONS
Ingredients
Flour
The characteristics of flour are determined not only by the sort but also by the conditions of grain cultivation,
processing method and storage. Try to bake bread using flour of different manufacturers and grades and find
the one corresponding to your needs. The basic types of bread flour are wheat and rye flour. Wheat flour is
more commonly used due to its nice palatability properties and high nutrition value of pastry made of wheat
flour.
Bread flour
Bread (refined) flour made of inner part of grain only, contains the maximal gluten quantity that provides the
crumb elasticity and prevents bread dropping. Pastry made of bread flour is more puffy.
Whole-wheat flour (wholemeal)
Whole-wheat (wholemeal) flour is obtained by grinding whole wheat grains together with the membrane. This
sort of flour is distinguished for its enhanced nutrition value. Whole-wheat bread is usually smaller in size. In
order to improve the consumer properties of bread whole-wheat flour is often mixed with bread flour.
Corn and oatmeal flour
In order to improve the bread texture and additional flavor properties mix wheat or rye flour with corn or
oatmeal one.
Sugar
Sugar enriches the pastry in additional flavors and gives bread golden color. Sugar is a nutritional medium for
yeast growth. Add to pastry not only refined but brown sugar and sugar powder as well.
Yeast
Yeast growth is accompanied by emission of carbon dioxide, that contributes to the formation of porous
crumb. Flour and sugar are a nutritional medium for yeast growth. Add fresh compressed yeast or fast-acting
yeast powder. Dissolve fresh compressed yeast in warm liquid (water, milk, etc.), and add fast-acting yeast to
the flour (it does not require preliminary activation, i.e. adding of water). Follow the recommendations on the
packing or observe the following proportions:
1 tea spoon of fast-acting yeast powder is equal to 1.5 of tea spoon of fresh compressed yeast.
Store yeast in a refrigerator. Yeast is destructed at high temperatures, and the dough rises poorly.
Salt
Salt gives bread additional flavor and color, but slows down the yeast growth. Do not use excessive quantities
of salt. Always use fine salt (coarse one can damage the form’s non-stick coating).
mw-3751.indd 21 18.05.2012 17:58:46