BRAYER BR2702, Instruction Manual, Page: 18 / 100

18 EN
• 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 «Quick/QUIK
BREAD».
• 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
«Quick/QUIK BREAD» 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 (11) and the measuring spoon (12) to
measure precise quantity of ingredients, otherwise the
ready bread may not comply with your need.
• Fill the measuring cup (11) with liquid to the appropriate
mark. Check dosage by placing the cup (11) on a flat
surface.
• Clean the measuring cup (11) thoroughly from the
remaining previous ingredient.
• Do not compact dry ingredients when putting them into
the measuring cup (11).
• 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 (2).