Cuizimate RBSBREADMAKER, Instruction Manual, Page: 26 / 40

Ingredients
Ingredients are the most impor-
tant step in making bread. By
choosing proper ingredients,
you can make top grade bread,
in order to save time; we have
summarized some valuable ex-
perience as reference for you.
1. Flour
The flour tendon is the most
important confect material in
making bread. Flour tendon
can keep the state of paste and
save the carbon dioxide
brought by baking powder.
The term “puissant flour”
means the flour with high
tendon content. This kind of
flour is made from high grade
wheat, very proper for making
bread. Therefore, make sure
the flour you bought is high
tendon content.
2. Flour/black wheat flour
Black flour includes 85%
kernel without dusk, the chaff
content of most of kernel is
small. The bread made from
black flour is smaller than the
bread that made from white
flour, because the tendon
content of the black flour is
low, but the taste of black
bread is better.
3. Whole wheat flour
This flour with kernel includes
plenty of fiber. This fiber can
prevent from the losing of the
tendon, so bread that made
from whole-wheat flour is
smaller than the white flour
bread, the crust is thicker as
well. But this kind of bread
tastes excellent. Our have
designed programs, especially
for this whole wheat flour,
which takes longer time in
blending and fermenting.
4. Ferment powder
The ferment powder is the live
organization in paste. The
carbon dioxide bobbers of the
ferment powder let the paste
fermenting. You’d better use
“atom shape” to dry ferment
powder. This dry powder
comes from sachet, which is
independent on sugar when
fermenting. It contains low
sugar content, good for your
health. The unused baking
powder should be kept in low
temperature and dry place in
airproof.
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