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Some bulk and imported yeasts are more
active, therefore it is recommended to use
less of these yeasts. Yeast may also be more
active in hot weather. For information on
other brands of yeast relating to quantities
contact the manufacturer listed on
the package.
Rapid rise yeast is a mixture of yeast and
bread improver. Brands will vary in strength.
If wishing to substitute for yeast in a recipe,
omit the bread improver. Rapid rise yeasts
should not be used with bread mix as bread
improver is already included.
Water
from the tap is used in all bread
recipes. If using water in cold climates or
from the refrigerator, allow water to come to
room temperature. Extremes of hot or cold
water will prevent the yeast activating.
Eggs
can be used in some bread recipes
and provide liquid, aid rising and increase
the nutritional value of the bread. They add
flavour and softness to the crumb and are
usually used in sweeter types of bread.
Other ingredients
such as fruit, nuts,
chocolate chips, etc., required to remain
whole in the baked bread, should be
suspended in the dough. These ingredients
should be gradually added during the
kneading and before the dough rises for
the first time.
For more information about bread mixes
please contact the relevant number listed
below. Or refer to contact details on the
packaging of the bread.
TIPS FOR BETTER CAKE
& PASTRY MAKING
•
Check the ingredients and read the recipe
before starting to bake.
•
Measure ingredients accurately. Weighing
is more accurate than measuring by volume.
•
Variations may occur in raw ingredients
use so adjust other ingredients and baking
times if required.
•
Preheat oven before starting recipe
preparation, this will ensure the correct
temperature is achieved before
baking starts.
•
Temperature and cooking times may vary
with some ovens so adjust accordingly.
If using a fan forced oven reduce the
temperatures in the recipes by 10 –20°C.
•
When mixing, start the mixer at a
lower speed then gradually increase to
the recommended speed in the recipe
especially when adding dry ingredients.
•
When using smaller quantities turn off the
mixer from time to time and scrape the
bowl with a spatula.
•
Ensure beaters and mixing bowl are clean,
dry and free of fats when whipping egg
whites as these will impede aeration.
•
Lightly grease trays and cake pans with
melted butter, oil or an oil spray and line
with non-stick baking paper; this will make
removing your baked goods easier.
•
Butter should be softened at room
temperature to make creaming butter and
sugar easier.
•
Keep surfaces and ingredients chilled when
making, handling or rolling out pastry.
Butter for pastry making should be
kept refrigerated.
•
Avoid stretching pastry when rolling out
as it will shrink when baking. Use light,
even strokes in one direction and avoid
pressing down hard on the rolling pin.
Where possible, rest pastry in the
refrigerator before baking.
•
Eggs and egg whites should be at room
temperature to give better volume when
whipping. Adding room temperature eggs
to cake mixes will also prevent curdling of
the butter mixture.
•
Separate eggs individually into another
container before adding to other
ingredients to avoid potential spoilage.
•
Separate egg whites carefully to avoid
inclusion of egg yolks. Egg yolks contain
fat and will prevent successful whipping of
egg whites.
