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also very important, as all flours should be kept in an airtight container.
All purpose flour/plain flour
All purpose flour is a blend of refined hard and soft wheat flours especially suitable for making cake. This type
of flour should be used for recipes in the cake/quick bread section.
Strong white flour/bread flour
Bread flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater
suitability for kneading. Bread flour typically has a higher gluten concentration than. All purpose flour, however,
depending on different milling practices, this may vary. Strong plain flour or bread flour are recommended for
use with this bread maker.
Whole wheat flour/whole meal flour
Whole wheat flour/whole meal flour is milled from the entire wheat kernel which contains the bran and germ
and makes it heavier and richer in nutrients than while flour. Breads made with this flour are usually smaller and
heavier than white loaves. To overcome this whole wheat flour/whole meal flour can be mixed with Bread flour
or strong plain flour to produce a high light
Salt
Salt is necessary to balance the flavor of breads and cakes, as well as for the crust color that develops during
baking. Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased. For
dietary reasons it may be reduced, however, your baking may suffer.
Sugar
Sugar is important for the color and flavor of breads. It is also food for the yeast as it is part of the fermentation
process. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with
them.
Liquids/milk
Liquids such as milk or a combination of powdered milk and water can be used when making bread. Milk will
improve flavor provide a velvety texture and soften the crust, while water alone will produce a crispier crust.
Some liquids call for juice (orange, apple, etc) to be added as a flavor enhancer. If the ambient temperature is
above 27 °C use milk with temperature 5 °C.
Use tepid water 21-28 °C.
Note: For most recipes we suggest the use of dry skimmed milk.
eggs
add richness and a velvety texture to bread doughs and cakes.
Baking cycle times
programs
Kneading 1
rise 1
Kneading 2 rise 2 rise 3
Baking
Whole
time
Keep
warm
min
min
min
min
min
min
H : min
min
1 White
bread
1.5lb
9
20
14
25
45
60
2:53
60
2lb
10
20
15
25
45
65
3:00
60
2 French
bread
1.5lb
16
40
19
30
50
65
3:40
60
2lb
18
40
22
30
50
70
3:50
60
3 Whole
wheat
bread
1.5lb
9
25
18
35
70
55
3:32
60
2lb
10
25
20
35
70
60
3:40
60
4 Fast baked bread
7
5
8
80
1:40
60
5 Fancy
bread
1.5lb
10
5
20
30
55
50
2:50
60
2lb
10
5
20
30
55
55
2:55
60
6 Very fast baked
bread 1 (1.5lb)
12
11
35
0:58
60
7 Very fast baked
bread 2 (2lb)
9
9
40
0:58
60
8 Dough
20
30
40
1:30
60
9 Jam
15
45
20
1:20
20
10 Cake
10
5
20
30
35
70
2:50
60
11
Sandwich
breads
1.5lb
15
40
5
25
40
50
2:55
60
2lb
15
40
5
25
40
55
3:00
60
12 Bake
60
1:00
60