BRAYER BR2701, Instruction Manual, Page: 17 / 104

17 EN
• 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 of flour of different manufacturers and
brands and find the one complying with your needs.
• The basic types of bread flour are wheat and rye
flour.
• Wheat flour finds ever-growing use owing to nice
palatability traits and high nutritional value of wheat
flour products.
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 puffier.
Whole-grain flour (wholemeal)
• Whole-grain (wholemeal) flour is obtained by grinding
whole wheat grains together with the membrane.
This sort of flour is distinguished for its enhanced
nutritional value.
• Whole-grain bread is usually smaller in size. To
improve the consumer properties of bread, whole-
wheat flour is often mixed with bread flour.
Corn and oatmeal flour
• To improve the texture of bread and to give it
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 also brown sugar and
sugar powder.
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.), 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 fresh yeast in a refrigerator. Yeast is destructed
at high temperatures, and in this case the dough
rises poorly.
Salt
• Salt gives bread additional flavor and color, but slows
down the yeast growth.