BRAYER BR2701, Instruction Manual, Page: 18 / 104

18 DE
• Do not use excessive quantities of salt. Always use
fine salt (coarse salt can damage the baking form’s
non-stick coating).
Eggs
• Eggs improve the structure and volume of the pastry,
enrich flavor.
• Before adding eggs to the dough, it is recommended
to whip them thoroughly.
Animal and vegetable fats
• Animal and vegetable fats make the pastry softer and
increase storage life.
• Before adding butter, it should be cut into small
cubes and warm up to room temperature.
Baking powder and soda
• Soda and baking powder (leaven) shorten the time
necessary for dough rise.
• Use leaven or soda when using programs
«SUPERFAST 1 and 2».
• 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).