Plain flour
• Plain flour is a blend of refined soft and hard wheat, and especially applicable to make quick bread or cake.
Whole wheat flour
• Whole wheat flour, which is ground from whole wheat, contains bran and wheat germ. It is heavier and richer in
nutrition than plain flour. Usually the bread made of whole wheat flour is smaller in size, so in many recipes the
whole wheat flour and bread flour are combined in order to achieve best result.
Black wheat flour
• Black wheat flour, also named as “rough flour”, is a kind of high fiber flour similar to whole wheat flour. To obtain
the larger size of bread during rise, it shall be used in combination with high proportion of bread flour.
Cake powder
• Cake powder, which is ground from soft wheat or low-protein wheat, is specially used for making cake.
Corn flour and oatmeal flour
• Corn flour and oat flour are ground from corn and oatmeal respectively, both of which are the additive ingredients
of making rough bread in order to enhance the flavor and texture.
Sugar
• Sugar is very important for crust color and flavor of bread. It also helps to ferment bread as nutriment. Usually
white sugar is used in most cases. Brown sugar, powder sugar or cotton sugar may be used for special purpose.
Yeast
• The purpose of yeast is to ferment dough by producing carbon dioxide which can expand bread and then soften
inner fiber texture, however, fast breeding of yeast needs carbohydrate in sugar and flour as nutriment. Usually
there are three types of yeast: fresh yeast, active dry yeast and instant yeast, wherein instant yeast is used more
frequently, traditional active dry yeast may be used to obtain better fermentation effect, but instant yeast operates
faster than active dry yeast. Conversion relation between instant yeast and active dry yeast is as follows:
1tsp. active dry yeast =3/4 tsp. instant yeast
1.5tsp. active dry yeast =1 tsp. instant yeast
2tsp. active dry yeast =1.5 tsp. instant yeast
Moreover, yeast shall be stored in refrigerator as it may be killed at high temperature, before using, ensure the
yeast is fresh by checking the expiry date of yeast. Store it back to the refrigerator as soon as possible after each
use. Usually bread or dough, which fails to rise, is due to stale yeast being used.
The ways described below will check whether your yeast is fresh and active or not.
• Pour 1/2 cup warm water (45-50
0
C) into a measuring cup
• Add 1 tsp. white sugar into the cup and stir, then sprinkle 2tsp. yeast over the water.
• Put the measuring cup in a warm place for about 10min. Do not stir the water.
• The froth generated by yeast shall come up to 1-cup mark, otherwise the yeast may be stale or inactive.
Salt
• Salt is necessary to improve bread flavor and crust color. But too much salt can also restrain yeast from rising.
Never use too much salt in a recipe. But too little lets the dough rise so fast it may fall before baking is complete.
It also keeps bread from getting stale too quickly.
egg
• Eggs add richness and a soft texture to bread dough and cake.
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