MK BML-150, Operating Instructions Manual

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5
Before using
● Bread is generally prepared using protein-rich bread flour.
Some recipes may call for a mixture of both protein-rich bread flour and soft
wheat flour, depending on the type of bread being made.
●A protein called gluten is produced when water is added and dough made with
this flour is kneaded, which introduces pockets of air in the dough for fluffier
bread.
● Store opened packages of flour in a low-humidity location out of direct
sunlight, and be sure to use all of the flour before the Best by date.
Bread dough may fail to fully rise if prepared using older flour.
● Bread rising conditions may vary due to differences in the protein content
of the flour, which can vary according to harvest season, brand, growing
location, and other factors.
● Bread rising conditions will vary between dough prepared using industrial
bread flour and that prepared using regular bread flour for household use due
to differences in protein content.
● The dry yeast will become active if you apply the right temperature, amount of
water, and sugar content to produce carbon dioxide and the unique rich aroma
associated with bread.
● If selecting the "Dry Yeast" mode option (recipe with dry yeast), be sure to use
a quick-rising brand of dry yeast.
Do not use ordinary active dry yeast or fresh active yeast.
● Seal the package after opening it and then store the sealed package in a
refrigerator or freezer. Use it up as soon as possible after opening
Bread dough may fail to rise properly if old dry yeast is used that is no longer
active.
● Eggs give bread a scrumptious
yellow color and improve the luster
and flavor. They also grant improved
volume. Make sure to beat the eggs
thoroughly before adding.
● Sugar is the nutrition source of the
yeast and natural Leaven. It gives a
delicious color to the crust,a sweet
taste to the bread, heightens the
nutritional value and helps value and
helps preserve it.
● Salt controls the action of the yeast,
adds flavor, stabilizes the gluten and
stiffens the dough.
● Butter and oils soften the crust,
make the bread texture uniform and
fine, prevent moisture evaporation,
add flavor, heighten the nutritional
value, make the bread easier to slice
and help to preserve it.
● Dry milk gives color to the crust,
adds flavor, heightens the nutritional
value and produces a lustrous
creamy color inside.
● The volume of water and the water
temperature are very important.
※ Do not use Alkaline ionized water or
acidic water.
● Use a dry, powdered from of natural leaven as a bread starter that has been left
to ferment for 24hours as the leaven. This natural leaven produces bread with a
rich, full flavor.
The bread starter (dry, powdered form of natural leaven) dissolved in water and
fermented using the [Leaven Rise] mode option and then refrigerated is called
"leaven" in this manual.
It is recommended that both the bread starter and leaven be refrigerated and
that the leaven be used within one week of being made.
● Be sure to use specialized bread-making rice flour or rice flour bread mix when
making rice flour bread. Regular rice flour will not work well for bread making.
● There are two main types of bread-making rice flour, rice flour with gluten and
gluten-free rice flour. There are also types of bread-making rice flour that
require only the addition of dry yeast and water and those that require the
addition of other ingredients as well.
Flour
<Rice flour (With gluten)>
● Rice flour is made of powdered rice and as such does not produce gluten( ※ )
when water is added and the dough is kneaded, with the result that no packets
of air are formed in regular rice flour dough. Rice flour with gluten is rice
powder with added gluten in order to produce fluffier rice bread with the volume
of regular wheat bread.
<Rice flour (Gluten-free)>
● This rice flour contains no gluten, which means that it is safe for consumption
by people with wheat allergies. However, it is recommended that people who
are particularly sensitive to wheat consult a doctor before using this flour and
take precautions by testing it in small quantities as it may still contain minute
amounts.
● Even if you try to prepare and bake bread using the
same exact recipe mixed in the same exact way,
you may end up with differences in volume, shape,
or amount of rise due to differences in conditions
such as the temperature and humidity in the baking
environment and the types of ingredients used.
Yeast
Natural Leaven
Sugar
Salt
Butter
Ingredients
Rice flour （With gluten）
（※）Gluten
Only wheat flour contains both glutenin
and gliadin proteins. When water is added
to dough that contains wheat flour and the
dough is kneaded, an elastic network is
produced to form gluten.Gluten bubbles up
with carbon dioxide when it ferments, which
yields fluffier bread with packets of air.
It is to be understood that people with
wheat allergies should not consume
rice flour with gluten as such rice flour
contains wheat gluten and can be
harmful to people with such allergies.
NOTE
Rice flour (Gluten-free)
Egg Dry Milk
Water
3 Set the current time.
① Press and hold down the [Hour] or [Minute] button.
1 Remove the insulating strip from
the battery box.
2 Plug the power plug into
the outlet.
4 Remove plug from outlet.
The clock time stops flashing
o n c e f i v e s e c o n d s h a v e
passed to complete the time
setting procedure.
（Hold down to advance
more quickly）
② Set the time.
（Example shown: Clock set to 5:30 p.m.）
▷ Advances in increments of one hour
▷ Advances in increments of one minute
Battery box
Insulating strip
R e l e a s e y o u r
finger once the
beep sounds.
Time Setting
This unit uses a 24-hour clock.
Bread is a delicate food
The height of the rising bread dough in particular
may change by as much as 3 cm (1.18 in.)
Control Panel and Function
Before using