BRAYER BR2700, Instruction Manual, Page: 15 / 88

15 EN
• It is necessary to mix soda with citric acid and a little
flour beforehand (5 g of baking soda, 3 g of citric acid
and 12 g of flour). This amount of powder (20 g) is
rated for 500 g of flour.
• Do not use vinegar for soda slaking, use of vinegar
makes the crumb damper and less homogeneous.
• Baking powder (leaven) is just to be poured into the
form following recipe instructions.
Water
• Water temperature plays the crucial role in bread
baking.
• Optimal water temperature is from 20 to 25°C, and
for «SUPERFAST 1, 2» program is from 45 to 50°C.
• You may use milk instead of water or enrich bread
flavor by adding some natural juice.
Dairy products
• Dairy products improve the nutritional value and
flavor of the bread. The bread crumb will be more
beautiful and savory.
• Use fresh dairy products or powdered milk.
Weight of ingredients
• One of the important conditions for bread making is
use of precise quantity of ingredients.
• It is strongly recommended to use kitchen scale, the
measuring cup (25) and the measuring spoon (27) to
measure precise quantity of ingredients, otherwise
the ready bread may not comply with your need.
• Fill the measuring cup (25) with liquid to the
appropriate mark. Check dosage by placing the cup
(25) on a flat surface.
• Clean the measuring cup (25) thoroughly from the
remaining previous ingredient.
• Do not compact dry ingredients when putting them
into the measuring cup (25).
• It is important to screen the flour through the strainer
before the use to saturate it with air; this provides the
best baking result.
PROCEDURE FOR LOADING INGREDIENTS
IN THE BAKING FORM (PIC. 1)
• It is necessary to observe the sequence of loading of
ingredients in the baking form (3).
• The following sequence is recommended:
- liquid ingredients, eggs, salt, vegetable oil or
butter, milk powder etc.;
- flour; flour should not be completely damped with
liquid ingredients;
- yeast may be put only on dry flour, yeast should
not be in contact with salt;
- make a small cavity in the flour and put the yeast
in the cavity.
INGREDIENTS ADDING
• You can add the necessary ingredients (nuts, dried
fruits etc.) during the second dough kneading, you