Heinner HBM-900WHBK, Manual

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9. Salt
Salt is necessary to improve bread flavor and crust color. But salt can also restrain yeast from
rising. Never use too much salt in a recipe. If you don't want to use salt, omit it. And bread
would be larger if without salt.
10. Egg
Eggs can improve bread texture, make the bread more nourish and larger in size, add special
egg flavor to bread. When using it must be peeled and stirred evenly.
11. Grease, butter and vegetable oil
Grease can make bread be soft and delay storage life. Butter should be melted or chopped to
small particles prior use, so as to be stir evenly when you take it out from refrigerator.
12. Baking powder
Baking powder mainly is used to rise the Ultra Fast bread and cake. As it do not need rise time
and produce gas which will form bubble or soften the texture of bread utilizing chemical
principle.
13. Soda
The same principle as above. It can also used in combination with baking powder.
14. Water and other liquids
Water is essential ingredient for making bread. Generally speaking, water temperature
between 20
0
C and 25
0
C is the most proper. But the water temperature should be within
45-50
0
C for achieving rising speed for make Ultra Fast bread. The water may be replaced by
fresh milk or water mixed with 2% milk powder, which may enhance bread flavor and improve
crust color. Some recipes may call for juice for the purpose of enhancing bread flavor, eg: apple
juice, orange juice, lemon juice and so on.
INGREDIENTS MEASUREMENT
One of important step for making good bread is utilizing proper amount of ingredients.
It is strongly suggest to used measuring cup, measuring spoon to obtain accurate amount,
otherwise the bread will be largely influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups. Observe
the level of the measuring cup with your eyes horizontally. When you measure cooking oil or
other ingredients, clean the measuring cup thoroughly without any other ingredients.
2. Measure dry powder
Dry powder should be kept in natural and loose conditions, level the cup mouth gently by
blade to ensure accurate measure.
3. Ingredient sequence
The sequence of placing ingredients should be observed, generally speaking, the sequence is:
liquid ingredients, eggs, salt and milk powder etc. When placing the ingredients, the flour
can't be wet by liquid completely. The yeast can only be placed on the dry flour. Exclusively,
yeast can't touch with salt. After the flour has been kneaded for some time and a beep remind
you to put Fruit ingredients into the mixture. If the fruit ingredients are added too early the
flavor will be diminished after long time mixing. When you use the delaying function for a long
time, never add the perishable ingredients such as eggs, fruit ingredient.